This post may contain affiliate links. Please read my disclosure policy.
This Chunky Strawberry Chia Seed Jam is one of the easiest homemade jams you can make. It’s naturally sweetened, made with just a handful of simple ingredients, and thickened with nutrient-dense chia seeds instead of traditional pectin.
The best part? It comes together in about 20 minutes on the stovetop and keeps beautifully in the fridge for a quick add to your breakfasts and snacks throughout the week. And a bonus, it’s healthy, easy to prepare, kid-friendly, vegan, paleo-friendly, and so delicious.
Why You’ll Love This Recipe
If you’ve never made jam before, this recipe is a great starting point because it’s simple and flexible to make. This healthy Strawberry Chia Jam has become a staple in our kitchen thanks to its wholesome, simple ingredients.
Here’s why it’s a favorite:
- Only 4 ingredients
- No pectin required
- Naturally sweetened with honey or maple syrup
- Ready in about 20 minutes
- Paleo, vegan, and gluten-free
Instead of relying on pectin like traditional jam recipes, chia seeds absorb the liquid from the fruit and naturally thicken the mixture as it cooks and cools.
The result is a jam that’s perfectly spreadable with a slightly chunky texture, higher in fiber, and bright in strawberry flavor.
Chia Seed Facts
Chia seeds are rich in 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, mixed into oatmeal, or in your next PB & J sandwich!
Ingredients Needed for this Healthy Jam
Scroll down for the full recipe card and measurements.
- Strawberries: Fresh strawberries are the base of this recipe, providing natural sweetness and flavor. Chop them roughly so the jam keeps that delicious chunky texture. *You can also use frozen strawberries, just thaw them first and drain any excess liquid.
- Honey or Maple Syrup: Adds natural sweetness and balances the berries’ acidity. Maple syrup keeps the recipe fully vegan.
- Lemon Juice: A small amount of lemon juice brightens the flavor and helps balance the fruit’s sweetness.
- Chia Seeds: Chia seeds act as the natural thickener for this jam. As they absorb liquid, they expand and create a jam-like consistency without needing pectin. *They also add a small boost of fiber and omega-3s.
How to Make Strawberry Chia Seed Jam
- Macerate the Strawberries: Add the chopped strawberries, sweetener, and lemon juice to a saucepan and let them sit for about 5 minutes. This helps the berries release their natural juices.
- Cook the Fruit: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Use a spoon or potato masher to lightly mash the strawberries. Let the mixture cook for about 5 minutes, until the berries begin to break down.
- Add the Chia Seeds: Stir in the chia seeds and continue simmering for 10–15 minutes, stirring occasionally so the mixture doesn’t stick to the pan.
- Let it Thicken: Remove the jam from the heat and let it cool. As it sits, the chia seeds will continue absorbing liquid, and the jam will thicken even more.
Tips for the Best Chia Jam
Adjust the thickness: If the jam feels too thin, stir in another teaspoon of chia seeds and let it sit for a few minutes.
Control the sweetness: Taste the jam as you cook and add more honey or maple syrup if your berries are tart.
Keep it chunky or smooth: Mash the strawberries more for a smoother jam or leave them chunky for more texture.
FAQ’s
You sure can! You’ll see in my Easy Blueberry Jam with Chia Seeds that you can use any berry; you may just need to adjust the fruit quantities!
Yes! Chia seeds naturally absorb liquid and create a gel-like consistency, which thickens the fruit mixture without needing pectin.
Yes! Chia seeds are Paleo-friendly and nutrient-dense. They’re easy to digest and can even aid in digestion by helping this move along! They also contain omega-3’s, which means they’re not only good for your body but also good for your brain!
Yes. Just thaw them first and drain excess liquid so the jam doesn’t become too watery.
You can! Blend it with an immersion blender if you prefer a smoother texture.
Ways to Use Strawberry Chia Jam
Once you make a batch, you’ll find so many ways to use it:
- In Strawberry Cups
- On top of Chia Pudding
- Swirled into Oatmeal
- Enjoyed with Overnight Oats
- Fill Cupcakes
- PB & J
- On Toast
- On Pancakes
It’s also great for gifting in small jars!
Storing Your Chia Jam
Refrigerate: Store the jam in a sealed glass jar in the refrigerator for up to 10 days.
Freeze: You can freeze chia jam for up to 3 months. Let it cool completely before transferring it to an airtight container.
Because this jam doesn’t contain traditional pectin or large amounts of sugar, it’s not suitable for canning.
Other Strawberry Recipes:
- 2-Ingredient Strawberry Fruit Leather
- Gluten Free Strawberry Shortcake (with dairy free whipped cream)
- Strawberry and Cream Overnight Oats (Gluten-Free & Vegan)
- Paleo Chocolate Ganache Strawberry Cups
- Homemade Strawberry Vinaigrette
Watch the Video:
Strawberry Chia Seed Jam (Paleo & Vegan)
Ingredients
- 5 cups strawberries rinsed, hulled, and cut
- 1/4 cup honey or maple syrup
- 1 tablespoon lemon juice
- 2 tablespoons chia seeds
Instructions
- In a pot add strawberries, sweetener and lemon juice. Let sit for a 5 minutes to macerate.
- 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.
- Add chia seeds, stir and continue to simmer for 10-15 minutes, stirring often to avoid sticking.
- Once thick, remove from heat, let cool and store in air-tight containers for up to 10 days.
This was so easy and delicious! My two year old gobbled up his toast with this on it!
Do you have this recipe for the thermomix?
Do you think frozen strawberries could work?
I think so- but cook time will be different.
My hubby hates chia seeds but he loves this jam. I made it and then used it in some strawberry almond cookies. So yummy! Thanks for another great recipe.
I’m with Shella above, can this be canned for longer storage using the water bath canning method?
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.
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!
Do you think this would be ok to can?
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!!
Yes! I just posted a blueberry jam 🙂
do you think this would be okay to freeze? i sure hope so … i love me some strawberries and chia seeds
Definitely, Jeny!