Quick and easy homemade strawberry chia jam with just 4 ingredients and ready in under 30 minutes. Naturally sweetened and perfect for toast, porridge, and desserts.
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.
Serve any way you would use regular jam. Spread it on crusty bread or toast, on top of oatmeal, with pancakes, waffles, or as a filling for cupcakes and cakes.
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.