Strawberry Chia Jam
Who knew that homemade jam could be such a breeze to make? Skip the refined white sugar and canning headaches and whip yourself up a batch of this super easy and delicious no-cook Strawberry Chia Jam.
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It is officially strawberry season, and delicious, ripe strawberries are in abundance. This chia strawberry jam is always in rotation during the summer when berries are cheap and local. We also love making Balsamic Strawberries in the summer. Check out all of our Summer Recipes for more inspiration.
Why You Will Love This Recipe
- If you have yet to attempt to make strawberry chia seed jam, please wait no longer. It’s got to be one of the easiest and yummiest things to make. Can you make a smoothie? Then you can make chia jam. Boom.
- The multifaceted chia seed really takes center stage. If you follow me on Facebook, you may have seen an infographic that I recently posted about the benefits and importance of vitamin B3. It can promote a good night’s sleep and reduce symptoms of anxiety, among other things. Chia happens to be a good source of B3. It can also make fruit into jam. 😉 Amazing!
- This chia seed strawberry jam is also naturally vegan and gluten-free. Bonus!
Ingredients
Find the complete ingredient list, with measurements, in the recipe card below.
- Chia Seeds – They are the magic ingredient that will bind everything together and create a jam-like consistency.
- Water – This combines with the chia seeds to plump them up and thicken the mixture.
- Strawberries – Fresh strawberries work best in this recipe. Learn how to store strawberries so they last.
- Maple Syrup – A natural sweetener to make this taste sweet and jammy.
Equipment
- Knife and Cutting Board – For slicing the berries.
- Small dish and Spoon – For mixing the chia seeds with the water.
- Blender – Use whatever blender you have. A nutribullet or high-powered blender both work in this jam recipe.
- Jar with Lid – We use a small, airtight glass jar that you can find at Amazon or the dollar store.
- 100% Food-Grade Glass, Freezer Safe, Dishwasher Safe.
- Airtight & Leak-Proof.
- Includes Blackboard Labels.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
First, place the chia seeds in a small dish and cover them with water.
Set this aside to soak for ten minutes.
Step 2
Meanwhile, chop up your berries.
Those beautiful ruby-coloured morsels.
I absolutely love strawberries.
Step 3
Then, check back with your chia seeds that have been soaking.
They will have been transformed into a gel. It is super cool how this works.
Step 4
Next, toss the chia mixture, along with the cut berries and maple syrup, into the blender and pulse until smooth. It only takes a couple of pulses.
You can leave a few small chunks of strawberry for texture.
Step 5
Finally, pour the mixture into a clean glass jar.
You are now a maker of jam. Be impressed with yourself!
Expert Tip!
Allow the mixture to sit for about 20-30 minutes, giving the chia seeds time to absorb the juices and thicken the jam.
Substitutions
- Substitute honey instead of maple syrup. Just remember that this will no longer be a vegan recipe if you use honey.
- Use an immersion blender instead of a regular blender. A potato masher will work in a pinch if you don’t have a blender.
Recipe Variations
- This recipe is delicious using a variety of berries. Try this Blueberry Chia Jam or this Raspberry Chia Seed Jam. You can also combine blueberries, strawberries, and blackberries to create a mixed berry flavor.
- Add a splash of lemon juice or vanilla extract, or experiment with mixing in spices like cinnamon or ginger.
Serving Suggestions
- Spread it on jelly sandwiches or on toast. We have it on hot buttered toast for Sunday morning breakfast with a chai spiced coffee, and it is perrrrfection.
- Stir it into Greek yogurt and sprinkle with peanut butter granola for a yummy parfait.
- Dollop it on it as a topping for pancakes or waffles. It adds a nice hit of natural sweetness.
- Use it as the jam filling in Thumbprint Cookies.
FAQS
This recipe does not require any cooking at all. It is what makes this recipe so great!
Heck yes! Chia seed jam works incredibly well in places where you usually would use regular jam.
Storage Tips
To Store: Store the jam in an airtight container in the fridge for up to a week.
More Chia Seed Recipes
**This recipe was originally posted on August 22, 2014. Updated on April 5, 2019, and again on May 31, 2024, with new recipe notes, writing, and photos.**
If you’ve tried this Strawberry Chia Jam, please rate the recipe and let us know how it turned out by leaving a comment below. I’m always interested in feedback!
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Strawberry Chia Jam
Ingredients
- 1 tbsp chia seeds
- 2 tbsp water
- 1 cup sliced strawberries sliced
- 2 tbsp pure maple syrup
Instructions
- Soak the chia seeds in water for ten minutes.
- Meanwhile, rinse and slice your berries.
- Add all ingredients to a blender and pulse a few times to combine.
- Pour the mixture into a clean jar with an air-tight lid and refrigerate for 10-20 minutes to set.
I’m just curious if you have ever thought about powdering the chia seeds? I run ours through a coffee grinder we have dedicated to gluten free flours and use it in a sweet & spicy sauce as a replacement for cornstarch. I call it ‘ugly sauce’ because the dark chia powder colors the whole thing a less than appealing color but it still tastes really good. I made blueberry chia jam once and was not fond of the chia lumps. Reminds me too much of what fish eggs look like.
I love the idea of the maple syrup in here! Now if I could just figure out a loaf bread replacement that is fluffy like regular bread… I could have PB&J again!
I actually like the seeds the whole! It makes me think of strawberry seeds. 🙂 The ground version is probably just as good at getting that jam like consistency. As far as bread goes, I’m guessing with your allergies that will be tough one. It must be so difficult especially with the water! What kind of filter do yup use?
could you make it with frozen strawberries?
I haven’t tried with frozen but I don’t see why not. I would thaw them first though. Let me know how it turns out! Thanks Ramona. 🙂
I have to make this for my husband, he loves jam! He makes me breakfast most weekends but this jam calls for me making him a breakfast that he will totally love! Plus, this is super simple which is totally my kind of recipe! 🙂
So easy. You will both love it! It’s nice that you guys spoil each other. 🙂
you have yet to make chia seed jam, but you’ve inspired me. I have a package of chia here that I should use. This recipe looks awesome!
Do it!!! It’s just so easy and you will never look at jam the same way again. 🙂
I love chia jam! Its such a simple idea isnt it but works so well. I’m still dreaming up other yummy flavour combinations to make for my next batch – maybe basil blueberry??
Mmmmm … basil blueberry … drool … 😉
never made my own jam before, loving the look of this chia and strawberry version. such a healthy alternative to a traditional jam too… great idea to use chia seeds as the thickener.
It’s such a game changer. 😉 We haven’t bought ‘traditional’ jam in over a year! If the mood strikes for jam it’s minutes away. Thanks Thalia!
Very interesting that this isn’t cooked. Does the chia seed make thicken the jam? Either way it looks so delicious! Love that beautiful red color 😀
Yes! It’s like magic. 🙂 You must try it.
I have yet to try chia seed jam but you keep reminding me that I need to. Maybe I’ll make pumpkin chia seed jam? haha- I’m sure that would be a complete disaster. 🙂
Any berry works. Blueberries are next for me. I love blueberry jam! Pumpkin … not so much. 😉