Strawberry Chia Seed Jam (Paleo & Vegan)

This Strawberry Chia Seed Jam is the perfect jam made with no pectin! It’s healthy, easy to prepare, kid-friendly, and so delicious. It’s also vegan and paleo friendly!

healthy chia seed jamStrawberry Chia Jam

This healthy Strawberry Chia Jam is made quickly with only 4 ingredients on the stove. No special ingredients or steps are needed to thicken this healthy jam because chia seeds are added in! Chia seeds absorb liquid to help create the right consistency to make this jam thicken up, plus they’re a nutrient powerhouse! Chia seeds are rich and fiber, protein and omega-3 fatty acids and are readily available in all grocery stores. Now you can make a delicious strawberry jam super quick anytime, perfect for your morning toast, over oatmeal or in your next PB & J sandwich!

Ingredients Needed for this Healthy Jam

  • Strawberries
  • Honey or Maple Syrup
  • Lemon Juice
  • Chia Seeds

chia seed jam in a pot made from strawberries

Are Chia Seeds Paleo?

Yes! Chia seeds are a Paleo-friendly and nutrient-dense. They’re easy to digest and can even aid in digestion by helping this move along! They are also contain omega-3’s which means they’re not only good for your body but also good for your brain!

Can you make jam without pectin?

Absolutely! The chia seeds thicken this jam wonderfully by absorbing a lot of the liquid of the strawberries without having to cook the mixture for hours. As the directions state, we recommend cooking it a bit to get the correct desired consistency, and then after cooking the chia seeds will continue to absorb liquid to thicken up the jam.

What should I do with this healthy jam?

Spoon in healthy strawberry chia jam

How long will this Strawberry Chia Jam last?

Store in a mason jar for up to 10 days in the refrigerator!

If you like this strawberry recipe, check out these others:

Watch the video here:


Strawberry Chia Seed Jam (Paleo & Vegan)

This Strawberry Chia Seed Jam is the perfect jam made with no pectin! It’s healthy, easy to prepare, kid-friendly, and so delicious. It’s also vegan and paleo friendly!

  • Author: Lexi
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 cups 1x
  • Cuisine: Gluten- Free, Paleo, Vegan


  • 5 cups organic strawberries, rinsed, hulled, and cut
  • 1/4 cup honey or maple syrup
  • 1 tablespoon lemon juice
  • 2 tablespoons chia seeds


  1. In a pot add strawberries, sweetener and lemon juice. Let sit for a 5 minutes to macerate.
  2. Turn on heat to medium and let the mixture come to a simmer, gently mash down the berries. Let cook on a simmer for about 5 minutes.
  3. Add chia seeds, stir and continue to simmer for 10-15 minutes, stirring often to avoid sticking.
  4. Once thick, remove from heat, let cool and store in air-tight containers for up to one week.


  • Calories: 70
  • Sugar: 11g
  • Sodium: 2mg
  • Fat: 0.8g
  • Saturated Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 2.4g
  • Protein: 0.9g
  • Cholesterol: 0mg

July 19, 2013

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Join The Discussion

8 Responses

  1. Do you think I will be able to sub strawberries for blueberries? I just bought some fresh organic bluebs at the farmers market yesterday and I am dying to make them into a jam!!

  2. I love chia jam! It’s a great way to sneak additional healthy goodness into my daily peanut butter sandwiches. So when I saw Sprouts had strawberries on sale, I figured I’d make this! I made strawberry chia jam once before, but it was raw. I just threw all the goods into a blender. So I was eager to try out a cooked jam to see how it compared. Is the 5 cups of whole or cut up strawberries? I aired on the side of caution and went with whole berries that I after measuring cut up. Also, I’m curious as to why the strawberries and honey sit together before being cooked? I’m still pretty ignorant to cooking stuff. 🙂 But anyway, this was a bit of an adventure to make. I couldn’t find the potato masher, so I just let the strawberries cook some and then attacked ’em with a fork. I got tired of that pretty quick, though, and just figured I’d have super chunky jam. lol They actually cooked down pretty well, though, and I dare say that mashing them isn’t really a necessity if you’re a fan of texture like I am. The resultant product is super delicious! I love it! My boyfriend loves it! I could just eat it with a spoon! And I confess I do sneak a little on my knife after making my sammiches… 🙂 Thanks so much for the recipe!

  3. I’m with Shella above, can this be canned for longer storage using the water bath canning method?

    1. Canning is super specific and needs the correct sugar and or acid ratio, and this recipe wasn’t developed specifically for canning, we can’t recommend it. However, it does freeze really well and can be preserved that way.

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