This homemade Strawberry Chia Jam is amazing! It’s quick and easy to make, requires only 3 INGREDIENTS, completely natural, and absolutely delicious.
When you hear the word chia you might think “pet.” But, long before these things were being used to grow hair on statues they were sustaining Central American cultures as far back as the 16th century.
Chia seeds are incredibly nutritious and can absorb up to three to four times their mass in size. And, that makes them the perfect ingredient to make one of my favorite spreads. STRAWBERRY JAM!
This healthy strawberry jam recipe is so freaking good and absolutely guilt-free. Once you make this superfood spread you’ll never again want to buy processed store-bought jams or jellies.
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How To Make Strawberry Chia Jam
If this is your first time to make any kind of jam don’t worry, you got this. This recipe is super easy. One of the best things about this recipe is there’s no canning and it takes less than 15 minutes. Yes, that’s right!
Also, unlike most jams that require pectin or obscene amounts of sugar to thicken, the chia seeds do all the work. Are you ready for this?
Start by cooking 2 cups of fresh or frozen strawberries over medium heat in a small saucepan. As the strawberries begin to breakdown and bubble start to stir pretty frequently.
Once the strawberries are soft and mushy use a wooden spoon or potato masher until you get the consistency you desire. Personally, I like my jam to be a little chunky.
Now, mix in the maple syrup then reduce the heat to low and add the chia seeds. Stir until they are incorporated very well. Remove the strawberry chia jam from the stove and allow it to sit until it reaches room temperature. The jam will thicken as it cools.
Serve it immediately or transfer to a glass jar and store in the fridge.
Can You Freeze Strawberry Chia Jam
Absolutely! Strawberry Chia Jam can be kept in the freezer for a couple of months.
How To Use Strawberry Chia Jam
Use it just like any other jam or jelly. It makes a great PB & J, eat it on homemade biscuits, add it to your breakfast granola, or enjoy it on plain toast.
Here are some recipe suggestions…
- Grilled Peanut Butter Banana & Jelly Sandwich
- The BEST Vegan Homemade Biscuits
- Healthy Oil-Free Granola
You are going to love this Strawberry Chia Jam recipe! It’s…
- Sweet
- Natural
- Vegan
- A great source of protein, fiber, and Omega-3
- Super easy and quick
- Something even the kids will love
- The perfect fruit spread
- Healthy
- Absolutely delicious
How about some healthy vegan breakfast recipes to go along with this healthy homemade strawberry jam? Try my Tofu Breakfast Scramble, Smoky Maple Tempeh Bacon, or Oil-Free Oven Roasted Potatoes.
If you make this recipe, be sure and let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram. I want to see what you’re doing!
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Strawberry Chia Jam
- Prep Time: 2 mins.
- Cook Time: 10 mins.
- Total Time: 12 minutes
- Yield: 8 servings 1x
- Category: Dips & Spreads
- Method: Oven
- Cuisine: Vegan
- Diet: Vegan
Description
This homemade Strawberry Chia Jam is amazing! It’s quick and easy to make, requires only 3 INGREDIENTS, completely natural, and absolutely delicious.
Ingredients
- 2 cups of fresh or frozen strawberries
- 2 tablespoon chia seeds
- 2–3 tablespoon maple syrup
Instructions
- Place the strawberries in a small saucepan and warm over medium to medium-high heat. Stir the strawberries fairly often once they begin to heat up, reduce and bubble. This usually takes about 5-10 minutes. Then, use a potato masher, wooden spoon, or rubber spatula to mash the strawberries to the consistency you prefer.
- Reduce the heat to medium-low, add the maple syrup, and stir well to combine.
- Finally, add the chia seeds and stir until everything is well combined and begins to slightly thicken.
- Remove the jam from the heat completely and allow to cool to room temperature. The chia jam will thicken even more as it cools.
- Once it has cooled completely, stir one final time, and serve. Store in a glass jar in the fridge up to 10 days. You can also freeze this for a couple of months.
Notes
Add 1 tablespoon of lemon juice if you want your jam to be more tart.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 49
- Sugar: 4.8 g
- Sodium: 2.2 mg
- Fat: 1.1 g
- Carbohydrates: 10.2 g
- Fiber: 2.4 g
- Protein: 0.9 g
- Cholesterol: 0 mg
Keywords: chia jam, strawberry jam, vegan, plant-based
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I told you I’d make a peach variation – oh.my.YUM!! Bought Freestone Peaches last week from the farmer’s market and made it with 2 TBSPs maple syrup – had to add about 1/2 tsp more chia seeds b/c the peaches were so juicy! Came out AMAZING! I’ll probs add another TBSP of maple syrup next time just cuz hubby needs more sweetness, but I like eating it straight from the jar or on lightly buttered toast – AWESOME!
★★★★★
I followed the recipe exactly and it is delicious. Thanks for another great recipe!
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Made it for my two grandsons to top the pancake recipe….they were both a hit….they polished off everything and crowned nana as the best cook in the world (thank you for your help in that department lol)!
★★★★★
That is so great and I’m so glad they enjoyed it. Thank you for sharing this with me. Have a great rest of the weekend!
Blessings,
shane
No on has mentioned raspberry. What do you think?
Absolutely! It works great.
Is it worth the effort to freeze in popsicle molds? Would this recipe make a good popsicle? I’m not sure!
I haven’t tried it, but that is a great idea! Let me know how it turns out.
Can this be frozen?
Really yummy and easy. I’m new to plant based-vegan living and have really liked your recipes
Made a blueberry version for my hubby – added a little lemon juice and 3 TBSP of maple syrup… We cannot decide which is better, that or the mixed berry version I made last week! Both winners!
★★★★★
That’s awesome, Emily!!!
Oh.My.Yum!! Wow – it’s not even completely cooled off and thickened yet and I’ve had more than a few “Quality Control Taste Tests”… Delish! So – my tweaks… I used 1 cup of frozen mixed berries and 1 cup of fresh organic strawberries that were on sale yesterday. I did add a few drops of Lime juice rather than lemon juice, maybe a 1/4 teaspoon, I think a full TBSP would have been way too tart for us. I used 2.5 Tablespoons of the Maple Syrup after tasting it with 2. I may use 3 next time I make it (and there WILL be several “next times”!!) since hubby loves his sweetness. And did I mention how easy this was? Any newbies who want a fast recipe – this is it! I think this will be my Christmas gift to colleagues and friends. Oh, I can only imagine how amazing this would be with fresh ripe peaches! The possibilities are endless – thank you Shane and family for this Gift of a recipe!
★★★★★
My pleasure, Emily! So glad you enjoyed it.
Could I can this recipe? Maybe add pectin?
Thanks!
Hi, Rebecca! It wouldn’t work for this recipe. The chia seeds act as the pectin and create the “gel” like consistency. But, like I always say, “try it!” That’s how most recipes start:) Good luck!
Are you reading my mind, Shane? Hubby and I recently bought a Blackberry chia fruit spread recently and we were going to look for a recipe to make a version of it! So excited to try this soon! Perfect timing you have!
That’s so great, Emily! Perfect timing, huh? 🙂 You can use this recipe and replace the strawberries with the blackberries if you prefer. Hope you enjoy it. Blessings.
Just made this soooo good and so healthy.
★★★★★
I notice all recipes call for heating the strawberries or what ever fruit desired. Why? I simply put my fruit of choice in a mini blender, sweetener if needed, blend for a bit, add chia seeds and that’s it. I make enough for 3-4 days of toast. Does the fruit really need to be heated? Thanks.
Hi Paula, I wondered the same thing as I make it the way you do. However, I gave Shane’s recipe a try. It is so good. A completely different texture and taste.
Give it a try. You won’t be dissapointed.
★★★★★
Hi, Paula! Sorry i’m late on the response. Yes, heating the berries breaks them down and extracts the sugar and creates that “syrupy” texture. And, once the chia is added it helps to creat more of a traditional jelly and allows it to thicken more as opposed to just blending.
★★★★★
OMG! This is so good. I don’t have to feel guilty about eating jam. PB & J’s for days!
★★★★★
Could you add some stevia instead of the maple syrup?
Yes, Elaine. Use whatever sweetener you prefer.