Strawberry Chia Jam is the easiest way to prepare delicious strawberry jam at home. Sweetened naturally and thickened with chia seeds, this pectin-free jam comes together in just 20 minutes.
Homemade Strawberry Jam The Easy Way
Nothing quite compares to the flavor of homemade strawberry jam–especially when spread on a fluffy homemade buttermilk biscuit. But the thought of making homemade jam can be quite daunting. Especially when working with gelatin or pectin.
Enter chia seeds. Instead of using pectin or gelatin to thicken the jam, the chia seeds work to absorb liquid, forming a thick gel-like consistency–much like, well, jam!
But not only do chia seeds replace the need for pectin or gelatin, but they are powerhouse of nutrients and are filled with fiber, protein, and omega-3 fatty acids. Add in the fact this recipe swaps out refined sugar for maple syrup and uses antioxidant rich strawberries, strawberry chia seed jam is not only the easiest homemade jam recipes, but one of the healthiest jams you will ever enjoy!
Happy Cooking! xo Kristen
Ingredients for Chia Jam
- Strawberries: While this recipe calls for strawberries, feel free to replace the strawberries with raspberries, blueberries, or blackberries. Keep in mind that you can use fresh or frozen berries, but the riper the berry, the sweeter the jam.
- Chia Seeds: You can find chia seeds in most grocery stores in the bulk food section or the baking aisle.
- Maple Syrup: Feel free to increase or decrease to your liking or replace the maple syrup with honey if desired. Keep in mind that if you use honey, this jam will no longer be vegan-friendly.
- Lemon Juice (optional): Fresh lemon juice works to balance the sweetness of the jam and help to preserve the vibrant pink hue the strawberries lend to the chia jam. Adding lime juice would be another great option.
How to Make Strawberry Chia Jam
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Strawberries. Hull the strawberries by removing the leaves and green portion of the stem. While you can leave the berries whole, I like to cut the strawberries in half to speed up the cooking process and making mashing the berries easy.
- Simmer Ingredients. Combine the strawberries and maple syrup in a heavy-bottomed small saucepan. Bring the mixture to a boil over medium-high heat, once bubbling, reduce the heat to medium-low. Simmer the jam for 10-15 minutes, mashing the berries with a fork or potato masher occasionally as they cook.
- Add Chia Seeds and Lemon Juice. Once the berries are softened and have released their liquid, remove the pan from the heat and stir in the juice of a fresh lemon, along with the chia seeds.
Note on Consistency
The strawberry jam will be on the thin side at this point. As it cools, the chia seeds will absorb the liquid, thickening up the jam.
- Blend (Optional). At this point the strawberry jam will have quite a bit of texture from the both the fruit and the chia seeds. If you are desiring smoother jam, let the jam cool to room temperature and then blend on low speed or lightly pulse in a food processor until the desired consistency has been reached.
How to Store Chia Jam
- Refrigerate: Chia seed jam will last in an airtight container in the refrigerator for up to 10 days.
- Freeze: Transfer the cooled jam to a freezer-safe container, leaving 1-inch of room for expansion, and freeze for up to 3 months. Defrost the chia jam in the refrigerator overnight and use the jam within 10 days.
- Canning: It is NOT safe to can homemade chia jam.
Serving Suggestions
Chia Jam can be served just like any jam or jelly. Below are a few of my favorite ways to use this jam.
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Wash and dry fresh the strawberries, then remove the hull and slice them in half.
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Place the berries, along with the maple syrup in a heavy-bottomed saucepan and give the mixture a good stir to combine.
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Over medium-high heat, bring the mixture to a boil and then reduce the heat to medium-low. Stirring and mashing often with a fork or potato masher, until the berries are soften. This should take about 15 minutes.
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Remove the pan from the heat, and stir in the lemon juice and chia seeds. Allow the jam to cool to room temperature (at least 15 minutes).
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At this point, you can opt to blend the jam for smoother consistency or transfer the jam to a jar or airtight container and store in the refrigerator for up to 10 days. While you can enjoy the jam warm, I find it is better to let it chill for at least 4 hours to allow the chia seeds to fully thicken the jam.
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Directions for Blending: If desired, transfer the cooled jam to a blender or small food processor fitted with an s-blade. Blend on low speed or pulse lightly until the jam reaches the consistency you like. Transfer the blended jam to a jar or airtight container and refrigerate as directed.
Using Frozen Berries: Feel free to use frozen berries to make this jam. Simply add the frozen berries (no need to defrost) to the saucepan, along with the maple syrup and simmer until the berries are broken down and softened. Keep in mind it may take a bit longer to simmer when using frozen berries.
To Sweeten: Use 1/3 cup of granulated sugar or honey in place of the maple syrup if desired.
Freezing Chia Jam: Transfer the cooled jam to a freezer-safe container, leaving 1-inch of room for expansion, and freeze for up to 3 months. Defrost the chia jam in the refrigerator overnight and use the jam within 10 days.
Calories: 17kcalCarbohydrates: 2gPotassium: 46mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 14.1mgCalcium: 15mgIron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
