When life gets busy, I often find myself planning meals according to prep time. Apple sandwich with bacon? Five minutes. Egg drop soup? Under fifteen.
Fortunately, there are so many recipes that deliver big on flavor without taking up much time. Though I love making up a big batch of strawberry freezer jam when I can, this chia seed version is my “go to” for busy days. It’s bursting with strawberry sweetness, and only takes 10-15 minutes of hands-on time. (You do have to wait for it to cool, though.)
Oh, and did I mention that in addition to being quick, it’s also packed with loads of antioxidants plus magnesium, manganese and phosphorous?
Yep, and that’s just in the chia seeds alone.
You’ll also often hear that chia seeds are rich in a type of omega-3 fatty acid called alpha-linolenic acid (ALA), and it’s true. Unfortunately, our bodies have to convert ALA into eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in order to use it, and that’s just not something we’re able to do efficiently. For that reason, I don’t rely on chia seeds for my omega-3 intake.
However, this jam does have one additional benefit – the strawberries contain anthocyanins, which are the antioxidants that berries such as the acai, elderberry and goji are prized for.
Ways To Use Strawberry Chia Jam
- Spread on this easy gluten-free bread
- Served over strawberry shortcake biscuits (which can be made ahead of time and frozen)
- Stirred into homemade coconut yogurt
- Spooned on top of these crispy gluten-free waffles or quick almond flour pancakes
- Drizzled over vanilla ice cream
Strawberry Chia Seed Jam Recipe
- 4 cups fresh or frozen strawberries (room temperature)
- 4-6 tbsp maple syrup (or raw honey)
- 4 tbsp chia seeds
- Place the strawberries and 4 tablespoons maple syrup (or honey) in a medium saucepan or pot.
- Use a potato masher to mash the strawberries into medium-size chunks.
- Place the saucepan on the stovetop and turn to high heat. Once it starts to boil, reduce the heat to medium low and simmer for 10 minutes.
- Once the mixture is done simmering, remove it from heat and stir in the chia seeds. Taste and add an additional tablespoon or two of maple syrup or honey if needed. Allow the jam to cool for 10 minutes, then pour it into a mason jar.
- Place the jar in the fridge and allow to cool completely before serving.
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This looks Amazingly Delicious!!! We make simple jams all the time but I never thought about adding Chia Seeds. Can’t wait to give this a try.
How long will this keep for?
how long will the jam last when bottled
just wondering if you grind the chia seeds and have you froze the jam?
How long does this stay good for? Hoping to make some soon! 🙂
It doesn’t contain any preservatives so I’d either use within a few days or freeze it.
Thanks so much for this Heather! It looks delicious, and I love that the chia seeds are used since they are so healthy for you. I’m guessing they also help to hold the jam together more as well since they absorb the water and get all gooey. Can’t wait to try this and get rid of sugar jams/jellys.
I just made this with frozen strawberries and it’s amazing. Perfect timing because we’ve used up the apple butter supply. Thanks!
I’m looking forward to making this recipe. We’ve run out of our strawberry jam!
Ooooooooooh! Does that look yummy! I think had better go back to the grocery store and get some of those organic strawberries I was looking at this morning!
Krystal Wight Armstrong
Yes, please share details on how long it keeps in the fridge and/or freezer after setting.
And would this work just as well with any berry? Or even other fruits like oranges/peaches?
Thank you for such a healthy, simple jam where I don’t have to worry about any suspect ingredients to get it to gel. 🙂
Is it necessary to heat the mixture? A lot of nutrition is lost by heating.
This was so good and so easy.
My kiddos are picky about jam texture so I ground the chia seeds first then threw the whole batch in the blender in the end to make it really smooth. More of a strawberry ‘spread’ than jam but delicious nonetheless. I also added a scoop of Vital Proteins gelatin b/c I’ve been trying to sneak it into our food whenever I can. It made the jam/spread nice and thick. Thank you for this easy and super yummy recipe!
Hi Heather, nice recipe. How about the phytic acid in the chia seed?
What a great recipe! If it can be frozen, I could make pb&j sandwiches and freeze them! Thank you!
Looks delish! Should the chia seeds be pre-soaked for better digestion? Is it necessary to heat or could you just mix fresh blended strawberries and honey with the chia seeds? Thank you!
I have processed it in boiling water like any other jam and it stays on the shelf for a long time like jam. I have also made saskatoon/blueberry/raspberry blend (raspberries and blueberry were frozen) and turned out so yummy! We use it in wraps as well for a snack.
Thank you! I was wondering if it could be canned with good results.
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It looks delicious, I seem to have smelled it, I will make one myself tonight
Hi – this is just to ask for clarification, since the list of ingredients has 2 Tablespoons maple syrup, and 4 Tablespoons chia seeds, but the recipe starts out saying to put the strawberries and FOUR Tablespoons maple syrup into a saucepan…etc. Are the amounts switched around? Do you use TWO Tablespoons of chia seeds? Or should it be 4 T and 4 T, or do you start with TWO Tablespoons of maple syrup (and then add more later if needed)?
Hi Rachel, thanks so much for catching that! At first I wrote the recipe so that it would make about 1/2 cup, then decided to double that amount because you’re going to make jam, you might as well make a decent amount. 🙂 Somehow the instructions got garbled between the two batch sizes, but I’ve updated it now. Hope it makes more sense now!
Wondering if Mason jar has to be sterilized— I know nothing about that.
Or is a good clean jar good enough?
Can youprocess this for longer term storage?