This delicious homemade strawberry chia jam is so easy to make. You literally just need 4 ingredients and less than 10 minutes of hands-on prep time.
Generally speaking, jam recipes can be high in refined sugar. That's where this chia seed jam comes in. Naturally sweetened with a little maple syrup, it doesn't contain any white sugar. So it's great for when you're looking for a healthier take on strawberry spread!
Just like my strawberry coulis, chia seed jam is made using fresh seasonal strawberries.
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🗒 What To Expect From This Recipe
- Ready in under 30 minutes with less than 10 minutes of hands-on prep.
- Naturally sweetened, refined sugar-free, and a healthier alternative to traditional jam.
- Made with just 4 simple ingredients.
- Versatile and great for breakfast, dessert, or as a snack.
🍓 Ingredients Needed
Notes about the ingredients
Fresh strawberries will give you a better result than frozen. It's still ok to use frozen strawberries though, the jam just likely won't have as vibrant a color as with fresh berries.
Chia seeds are often termed a "superfood" as they are little powerhouses when it comes to nutritional benefits. According to Harvard chia seeds are a source of Omega3, fiber, and protein amongst minerals such as calcium. They also serve a functional purpose when it comes to making jam, as they absorb moisture and help thicken spreads and puddings.
Pure maple syrup adds sweetness but feel free to leave it out if you want to make this chia jam without added sugar.
A dash of freshly squeezed lemon juice adds acidity and enhances the flavor of the strawberry spread. To switch things up, you can use lime juice which is amazing with strawberries.
🥣 How To Make Chia Jam
(Full ingredient quantities and instructions are in the recipe card at the end of this post)
(1) To a saucepan, add the strawberries, maple syrup, and lemon juice. Bring the ingredients to a simmer over medium-high heat.
(2) Once it boils and bubbles, turn it down to medium heat. Continue to simmer for about 10-12 minutes, stirring the mixture often.
(3) Once the strawberries have broken down and softened turn off the heat and whisk in the chia seeds. The heat from the strawberry conserve will help the chia seeds to soak in the moisture faster and become soft.
(4) Remove the saucepan from the heat and allow the jam to cool for about 10-12 minutes. Give the chia jam a whisk or a stir every so often to help break up any clumps of chia seeds.
👩🍳 Recipe Success Tips
- When it comes to strawberry recipes, I always recommend using the best seasonal strawberries you can find. If strawberries are out of season, you can go for frozen berries instead - it will still be delicious!
- As strawberry chia jam is freezer-friendly, you can make a big batch when strawberries are in season.
- Serve for breakfast with vegan pancakes, waffles, French toast, overnight oats, oatmeal, or chia pudding. You can also use it as a healthy jam filling for cupcakes and cakes. Or just it simple and serve with some vegan yogurt.
💬 Frequently Asked Questions
It will keep for up to 2 weeks in a sealed airtight jar. Be sure that the jam isn't exposed to air, as this will significantly lessen the shelflife.
Homemade chia jam is best served within a couple of weeks of making it. It doesn't contain anywhere near the amount of sugar found in traditional jam recipes, and sugar is a preservative.
Instead, store it in an airtight jar, refrigerate, and consume it within 2 weeks
Absolutely, you can freeze this strawberry chia jam for up to 3 months in an airtight container. Simply defrost it in the fridge overnight before use.
You can use whatever berries you have to hand and make blackberry or raspberry chia jam.
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Description
Ingredients
- 450 g (3 ⅕ cups) fresh strawberries, or frozen, *see notes
- 50 ml (⅕ cup) pure maple syrup
- 1 tablespoon lemon juice, or lime juice
- 25 g (2 tbsp) chia seeds
Instructions
- If using fresh strawberries, wash well and remove the stems and hull them. Slice the strawberries into quarters.
- Add the strawberries, maple syrup, and lemon juice to a saucepan and bring to a simmer over medium-high heat. The mixture will begin to boil and bubble, then turn it down to medium heat. Continue to simmer for about 10-12 minutes, stirring the mixture often.
- Once the strawberries have broken down and softened turn off the heat and whisk in the chia seeds. Remove the saucepan from the heat and allow the jam to cool for 10-12 minutes, stirring often to break up any lumps of chia seeds.
Storage and Serving
- Transfer the chia jam to an airtight jar or container and refrigerate for up to 2 weeks - it will thicken once chilled. You can also freeze it in a suitable container or ice cube tray for up to a couple of months. Defrost overnight in the fridge before use.
Notes
- As with my other strawberry recipes, I recommend using the best seasonal strawberries you can find. If berries are out of season, you can easily swap out fresh strawberries for frozen strawberries in this recipe.
- Switch up the recipe by using different berries and make raspberry chia jam, blackberry jam, or even mixed berry jam.
Nutrition
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