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.
Just like my strawberry coulis, chia seed jam is made using fresh seasonal strawberries, but you can also use frozen strawberries if needed.
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🧾 Ingredients
Here's everything you need to make 4 ingredient strawberry chia jam:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Strawberries: Fresh strawberries will give the jam a more vibrant red color than frozen strawberries.
- Chia Seeds: Often termed a "superfood" as they are packed with nutritional benefits. According to Harvard, chia seeds are a source of Omega-3 fatty acids, soluble 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: Feel free to leave it out if you want to make this chia jam without added sweetener.
- Lemon Juice: 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.
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🔪 Instructions
Here are step-by-step images showing how to make this homemade strawberry chia jam. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: Add the strawberries, maple syrup, and lemon juice to a small saucepan. Bring the ingredients to a simmer over medium-high heat.
Step 2: Once the mixture boils and bubbles, reduce to a medium-low heat. Continue to simmer for about 10-12 minutes, stirring the mixture often.
Step 3: Once the strawberries have broken down and softened, turn off the heat and whisk in the chia seeds. The heat from the strawberry conserves will help the chia seeds to soak in the moisture faster and become soft.
Step 4: Remove the saucepan from the heat and allow the jam to cool for 10-12 minutes. Give the chia jam a whisk or a stir every so often to help break up any clumps of chia seeds. Once at room temperature, transfer the strawberry jam to a glass jar.
💭 Recipe 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, scones, 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.
🍽 Serving Suggestions
- Breakfast: Add to chia seed pudding, oatmeal, overnight oats, or layer in a vegan Greek yogurt parfait.
- Bread: Spread on bagels, toast, or sandwiches with peanut butter, almond butter, or cashew butter.
- Desserts: Serve with fresh fruit, ice cream, or in place of conventional jam in your desserts.
💬 FAQs
It will keep for up to 2 weeks in a sealed airtight container or mason jar. Make sure that the jam isn't exposed to air, as this will significantly lessen the shelf life.
No, this homemade 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.
Yes! You can freeze this strawberry chia jam for up to 3 months in a sealed container. Simply defrost it in the fridge overnight before use. Alternatively, freeze portions in an ice cube tray and pop them out of the freezer as needed.
You can use whatever frozen or fresh berries you have to hand and make blackberry, raspberry, or blueberry chia jam.
🍯 More Condiments
📖 Recipe
Strawberry Chia Jam (No Refined Sugar)
Ingredients
- 450 g (3 ⅕ cups) fresh strawberries or frozen *note 1
- 50 ml (⅕ cup) pure maple syrup
- 1 tablespoon lemon juice or lime juice
- 25 g (2 tablespoons) 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.
- 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.
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