This Strawberry Jam with Chia Seeds is so easy to prepare, fresh, and bursting with juicy ripe strawberry flavor. It is the perfect springtime time breakfast spread!
This homemade strawberry jam doesn’t require pectin like traditional jams, instead, healthy chia seeds are added as the thickener. See 9 Proven Health Benefits of Chia Seeds. If you would love to include more chia seeds in your diet then you will love Mango Chia Pudding.
This recipe was first published in April of 2017. It is updated for a better reader’s experience but the ingredients remain the same.
This jam comes together so quickly with the addition of chia seeds, if you haven’t tried chia seeds as yet, you really should it is so healthy!
I prefer to make many of my own pantry staple recipes from scratch like my own Almond Milk, Pecan Butter for breakfast. They are so easy to prepare, taste better, and don’t contain all the added unwanted ingredients like extra salt and sugar.
I have lots of fresh strawberries and wanted to use them up so I have been making plenty of strawberry recipes lately. If you missed my Strawberry Breakfast Cake you just got to check it out, it is oil-free, vegan, gluten-free, and sugar-free. My Strawberry Oat Bars, Strawberry Lemonade, and Strawberry Protein Pancakes are some of my readers!
Some Benefits Of Chia Seeds
Chia seeds are very nutritious, they are a complete protein and have lots of antioxidants. They are beneficial because they are:
- High in fiber.
- High in omega 3 fatty acids and alpha-linolenic acid
- High in Potassium
- High in Magnesium
- High in Calcium
Strawberry Jam With Chia Seeds Ingredients
- Strawberries – make sure your strawberries are fresh and not moldy or bruised for the best jam.
- Orange Juice – goes well with strawberries, you can use freshly squeezed orange or storebought.
- Maple Syrup – using a natural sweetener is best but you can substitute it with a sweetener of your choice.
- Lemon Juice – I prefer to use freshly squeezed lemon juice.
- Chia Seeds – important for thickening your jam and adding texture. Substitute chia seeds with 1 tablespoon of cornstarch.
How To Make Strawberry Jam
- To make the jam, wash strawberries, remove the stem, the leaves, and the white middle.
- chop the strawberries and place them in a saucepan with maple syrup and fresh orange juice and let it cook for about 10 minutes.
- Add the chia seeds stirring constantly and remove them from the heat.
This jam was bursting with flavors, I enjoyed it served with almond butter on gluten-free bread. I only made a small batch this time but the next time I will definitely double.
How To Store Chia Strawberry Jam?
It will keep in the refrigerator for up to a week but it won’t last that long in my home. I plan to add some to my smoothies as well. For longer storage, I recommend you freeze it for 6 months.
If you decide to freeze your chia seed strawberry jam, allow space at the top of the jar to allow for expansion of the jam as it freezes.
Frequently Asked Questions
- Can you use frozen strawberries for this recipe? Yes, you sure can, thaw them first or cook them the jam for longer.
- How do you hull a strawberry? First, wash and dry your strawberries. Take one strawberry and pull back the leaves so that the stem is visible. Using a paring knife, insert it in the base of the leaves in the flesh, close to the stem. Cut around the stem, pull out the hull and discard. Alternatively, you can also put a straw through the base of the strawberry and push it through the top pushing the green top off.
- Can you can this recipe? no, this recipe is a refrigerator recipe and not for canning.
- Can I use a cast iron pot to make jam? Nope, cast iron pot can transfer flavors to the jam.
- Why didn’t my strawberry jam see? if your jam didn’t set, try cooking it for longer.
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- Categories: Gluten-Free, Vegan
- Course: Breakfast
- Cuisine: American
- Energy: 20 kcal / 84 kJ
- Fat: 0 g
- Protein: 1 g
- Carbs: 5 g
- Preparation: 5 min
- Cooking: 10 min
- Ready in: 15 min
- For: 2 cups
- 2 cups strawberries, hulled and chopped
- 2 tablespoons orange juice
- 3 tablespoons maple syrup
- 1 teaspoon lemon juice
- 2 tablespoons chia seeds
- Wash strawberries, remove the stem, the leaves, and the white middle, and chop them. Place chopped strawberries, orange juice, maple syrup, and lemon juice in a small saucepan on medium high heat.
- Bring jam to boil, mashing the strawberries with a potato masher or fork. Allow to simmer for about 7 minutes.
- Stir in chia seeds and remove from heat. Place in a mason jar and allow to cool and thicken.
- Keep refrigerated for about a week.
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Hello, Can this jam be canned? Thanks, Joyce
Joyce, this recipe is for refrigerator Jam.
The strawberry chia jam says “per 100 grams”…how much is that??? Can this be made with an erithrtol/ monkfruit substitute to “Keto-ize” the recipe slightly.
Carrie, that is wrong it is a default setting and I’m slowly making the correct conversion to serving size. In the meantime, plug the ingredients in https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 to get the correct serving. I haven’t tried it with any other sweetener.
yummy strawberry jam. I love it on bread or in yogurt. I have also all ingredients at home. Perfect recipe during the strawberry season.
Do you think I can omit the mable syrup? Strawberries are really sweet in nature.
Jasmin, I’m here with 3 pints of strawberries that I bought from a local farm and trying to figure out what to make with them. Mine are too tart and I’m having a hard time eating them. If yours are sweet enough you definitely can leave out the sweetener.