20-Minute Strawberry Chia Seed Jam
This strawberry chia seed jam recipe couldn’t be easier to make! It uses just 3 ingredients and comes together in less than 20 minutes. Simple and healthy, it’s a delicious way to use up fresh or frozen strawberries, and the perfect addition to your breakfast table.
If I have learned anything in life, it is that a homemade dips, sauces, and spreads can breathe delicious life and pizzaz into a simple meal.
And I don’t just mean savory sauces and salad dressings. A good chia jam recipe is an easy way to add flavor to a simple bowl of oatmeal, a quick sandwich, or to add some extra goodness to toast. Which is why I love to keep a batch of this easy Strawberry Chia Seed Jam on hand!
There are few things I love more than strawberry season. I adore those sweet ruby nuggets of summer in all forms; pies, tarts, shortcake, in ice cream, on top of oatmeal, and (of course) gorgeous and perfect right off the plant. I have a serious strawberry infatuation and this recipes just feeds my addiction (pun intended).
This Strawberry Chia Jam is an insanely easy, quick and simple twist on the classic strawberry jam that was slathered on nearly every PB&J of my youth. It’s much easier to make than traditional homemade jam, but lower in added sugar than most of jam you can buy in the store. Made with just strawberries, chia seeds and maple syrup (or honey), this jam can be made with either fresh or frozen strawberries. Naturally vegan, plant based, gluten free, and 100% delicious, it is truly the perfect thing to make during meal prep to add some fruity flavor to all kinds of things.
Love all things chia seeds? Try my Pumpkin Pie Chia Seed Pudding!
What are chia seeds?
If you are not familiar with chia seeds, they are tiny black (or sometimes white) seeds that take on a gelatinous form when soaked in a liquid. They are packed with protein, fiber and Omega 3. A few years ago, I had never heard of them. Now, they are a pantry staple. I use chia seeds in so many ways, but making simple, homemade jam is one of my favorites.
Are chia seeds vegan?
Yes! Chia seeds are vegan, plant based, vegetarian AND a wonderful source of plant fiber and protein. Just one more reason to make chia jam with those strawberries!
How long does strawberry chia jam keep for?
When stored in an air-tight container (like a mason jar) in the fridge, your strawberry chia jam should last for about 6-7 days….though I suspect you and your crew will eat it up faster!
Tips for making Strawberry Chia Jam
- Taste your strawberries before adding sweetener. How much maple syrup or honey you need to add to your Strawberry Chia Jam will really depend on the sweetness of the berries you are using and your own personal taste preference. You might need a little for one batch of jam, a little more for another and zero for another batch! I suggest starting with 1/2 a tablespoon of sweetener if you feel like your jam needs it and go from there! It is easy to stir in more sweetener as the jam cools if you feel like it needs it.
- If you are using frozen strawberries, expect a little longer cooking time. For frozen fruit, you’ll need to cook the jam a few minutes longer but they still warm up and breakdown into jam quickly.
- Strawberry Chia Jam is good in the fridge for up to a week.
Other chia seed jam recipes
20-Minute Strawberry Chia Seed Jam
Ingredients
- 10 ounces strawberries (about 3 heaping cups of whole berries), (fresh or frozen, either will work)
- 3 Tablespoons chia seeds
- 1/2-2 Tablespoons maple syrup or honey , or to taste. If your fruit is sweet enough, leave it out if you like!
Instructions
- In a medium sauce pan, combine the strawberries and maple syrup/honey (if using). Bring to a boil over medium-low heat. Cover and cook until the berries start to release their juices about 3-5 minutes. Add a splash of water if needed.
- Using a potato masher, crush the berries to your desired texture. If you like a very smooth jam, you can use an immersion blender to puree the berries.
- Once the berries are mashed, use a spoon to stir in the chia seeds. Remove from heat.
- Allow jam to cool in sauce pan for about 10 minutes. The jam will thicken up as it cools and the seeds absorb the juices. Transfer jam to an air tight container. Store in fridge for up to a week.
Another hit recipe, had some strawberries looking a bit sad and made this, it is delicious and will be the perfect topping to my home made yogurt. Thanks!!
I am so glad you enjoyed, Michelle! Love it in plain yogurt and on top of oatmeal!
great way to use up strawberries that got lost in the back of the fridge. could not be simpler and such a great recipe for my 5 year old to take the lead on.
I love that your little one cooked it! Such a great way to build confidence in the kitchen and for them to be able to enjoy something healthy that they created themselves!
We are making this today and I was wondering if you can freeze it? We would love to make several batches and have it when strawberries are not in season. Thank you!!
I haven’t tried it, but I have had others who have and said it works for them! If you give it a go, let me know how it defrosts!
Have you tried this with ground chia seeds? Do you think that would work, or would you make it and then blend it? Thanks, Abbi