Strawberry Chia Seed Jam

5 from 1 vote

Whether you have fresh strawberries or frozen ones, this 4-ingredient strawberry chia seed jam recipe is a great way to capture the taste of summer year-round.

Prep Time5

Cook Time10

Cooling Time2

Total Time2 15

Course: Sauces

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 53kcal

Author: Gigi & Sersie

Ingredients

2 cups fresh or frozen strawberries
1 to 2 Tablespoons pure maple syrup (or 2 to 3 Tablespoons homemade date syrup)
1 Tablespoon fresh lemon juice
2 Tablespoons chia seeds

Instructions

Start by placing your chopped strawberries in a medium-sized pot over medium heat. If you're using frozen strawberries, there's no need to thaw them first; they’ll break down beautifully as they heat up. Add a tablespoon or two of water to the fresh strawberries to help them cook down.
After about 5-7 minutes, use a potato masher to mash the berries to your desired consistency. If you prefer a chunkier jam, mash less, for a smoother texture, mash more.
Stir in maple or date syrup, lemon juice, and chia seeds. The chia seeds will help thicken the jam while adding a pleasant texture.
Continue to cook the mixture for another 5 minutes, stirring occasionally. You’ll notice it thickening as the chia seeds absorb the liquid. Keep an eye on it to ensure it doesn’t stick to the bottom of the pot.
Once your jam has reached the desired thickness, remove it from the heat and let it cool. After it cools, transfer the jam to an airtight container, like a mason jar, and store it in the refrigerator.

Notes

This Strawberry Chia Jam is incredibly versatile. Spread it on toast or a whole wheat bagel. Swirl it into oatmeal, or use it as a topping for our vegan banana oat pancakes, banana oatmeal waffle recipe (switch out the blueberries), or low-fat soy yogurt.

Store in an airtight container in the fridge for up to 10 days, but I doubt it will last that long because it's so yummy!

Nutrition