This Strawberry Chia Jam is a healthy and delicious alternative to traditional jams. This chia jam recipe only contains 4 ingredients, and no refined sugars.
Strawberry Chia Jam is healthy and easy to make
Trust me when I say you need a jar of this delicious topping in your fridge at all times.
Whether you decide to spread it on toast or swirl it in your oatmeal, this strawberry jam made with chia seeds will bring life to your breakfast. We also love to pair it with peanut butter or Nutella on a slice of toast.
The best part is all you need are four simple ingredients.
What are you waiting for? This healthy and simple strawberry chia jam is just what your breakfast needs.
Is chia jam good for you?
Yes! Chia jam is full of all-natural fruit, chia seeds, and a touch of honey.
This easy jam recipe uses chia seeds to thicken the jam. Chia seeds are commonly known as a "superfood" that provide:
- Polyunsaturated fat (good for heart health)
This jam is also much lower in sugar than most traditional jams. Because it is made with honey, this strawberry chia seed jam recipe is also refined sugar-free.
This jam made with chia seeds is much healthier compared to regular jams, and you get all the health benefits of chia seeds.
How to make Strawberry Chia Jam
If you can heat, smash and stir, you can make this chia seed jam. Cooking this recipe takes less than 15 minutes and won't leave a mess in your kitchen.
The hardest part about this strawberry chia jam recipe might be waiting for it to cool enough to eat!
Ingredients needed for this chia jam recipe
Gather these four (yes, only four!) simple ingredients, and you're all set:
- Chia seeds
- Lemon zest
Making the chia seed jam on the stovetop
Start by heating strawberries over medium-high heat. Keep stirring until the berries cook down and become nice and juicy.
Once that happens, smash the berries until no large chunks remain. Lastly, stir in the chia seeds, honey and lemon zest.
TIP: Once the strawberries have softened, I always mash my strawberries with a potato masher like this one. This one is great because it folds up so you can easily store it in a drawer!
The chia jam will continue to thicken as it cools. I transfer the jam to a jar immediately, then let it cool a bit on the countertop.
Once cool enough, store the chia jam in the refrigerator. But not before you try a little on some toast!
Questions about making this strawberry chia seed jam recipe
Although there is nothing complicated about this recipe, here are answers to some questions you may have.
Can I use frozen strawberries?
Yes. You can use frozen strawberries for this chia jam recipe.
I usually make this recipe with frozen strawberries. Fresh strawberries work too, but frozen strawberries are usually less expensive. Plus, they're easy to keep on hand for any chia jam cravings year round!
Can I use other sweeteners?
I use honey in this recipe, but you can swap it out for something else. Personally, I just like the taste of honey with the strawberries.
Maple syrup also works if you like, and it will make this chia jam vegan. Both options will keep this jam refined sugar-free.
If you prefer to use regular granulated sugar, that will work too. Alternatively, you can also use this monk fruit sweetener for a low carb option.
Does this jam have a seedy texture?
One of the main concerns I hear about making chia seed jam is that the texture might be too seedy.
It's true, chia seeds don't dissolve. But it's not much different than having some seeds in conventional berry jams.
This recipe only uses two tablespoons of chia seeds, so the seeds shouldn't be overly noticeable. Also, the chia seeds gelatinize as the jam sets. Moreover, chia seeds aren't as noticeable as, for example, raspberry seeds.
Is it safe to can chia jams?
Unfortunately, you cannot can or jar this jam made with chia seeds.
Canning requires a lot of sugar and high acidity to preserve the jam. Chia seed jam isn't very acidic and is low in sugar, making it unsafe to can.
This Strawberry Chia Jam is a refrigerator jam, which means you should eat it within a week or so of making it.
I recommend making small batches of chia jam so you're able to use it before it goes bad.
The good news is this Strawberry Chia Jam recipe is super quick and easy to make. This makes it very simple to incorporate into our weekly routine. You won't have any problems using it while it's fresh!
There are many uses for Strawberry Chia Seed Jam
Chia jams are one of my favorite quick breakfast ideas because they are so versatile. Here are some ideas:
- Use them in this Healthy Homemade Pop Tart Recipe
- Spread it on these French Crepes
- You can't go wrong adding a dollop on this Brioche French Toast
- Very simply, just spread it on toast
- I also use it in PBJ sandwiches
If you love berry chia jams, don't miss out on this Easy Blueberry Jam with Chia Seeds too!
A simple and healthy topping for your breakfast
I hope you give this recipe a try. It's likely that this jam will become a staple in your refrigerator, just like it is at our house!
Any questions? Feel free to ask in the comments below or email email@example.com. And I'd love to hear how you use your Strawberry Chia Jam in the comments below.
Strawberry Chia JamPrint Recipe Save RecipeSaved!
- 2 ½ cups strawberries - I tend to use frozen, but fresh also works
- 2 tablespoons chia seeds
- 2 tablespoons honey
- zest of one lemon
- In a medium saucepan, heat the strawberries on medium high heat for about 10 minutes, stirring frequently to avoid burning on the bottom of the pan. The strawberries should release their juices after a couple of minutes.
- Mash the strawberries so you don't have too large chunks of strawberries in the jam. Once the strawberries have softened, I always mash my strawberries with a potato masher like this one. (This one is great because it folds up so you can easily store it in a drawer.)
- Stir in the chia seeds, honey, and lemon zest.
- Remove from heat and transfer to a jar. Allow to cool then store in the refrigerator. The jam will continue to set as it cools.
Does this recipe freeze well? I saw that it can't be canned.
Tina Jui says
Hi Michelle, I would recommend making small batches and just eating it fresh. Enjoy!