This homemade strawberry chia jam is so good, I’m pretty sure you won’t be purchasing store-bought jam ever again! Not only is this jam refined sugar-free, it’s loaded with chia seeds, which makes it nice and thick!
What you need to make your own homemade strawberry chia jam
To make this jam, you need just five ingredients:
Strawberries: You can use fresh or frozen strawberries.
Chia seeds: Chia seeds are an essential ingredient in this recipe. They help the jam get thick and gel-like, and they also pack a big nutritional punch!
Coconut sugar: I love the flavor of coconut sugar in this jam, but you can also use maple syrup, or leave out the sweetener all together.
Lemon juice: the lemon juice cuts the sweetness with a tiny bit of tang, which I absolutely love!
Vanilla extract: the vanilla extract adds a little extra flavor burst.
How to make this jam
To make this jam, place a small sauce pan on the stove over medium-low heat. Add the fresh/frozen strawberries, then mash them up as much as possible. If using frozen strawberries, this will take 5-7 minutes-ish. Once the strawberries have been mashed, add the coconut sugar, chia seeds, and lemon juice, and continue stirring everything together. Remove the pot from the heat, stir in the vanilla extract, and let it sit for about 10 minutes. This will allow the chia seeds to expand and for a jam texture to form. Voila, you’ve now made your own homemade jam!
No strawberries? No problem. You can use other fruits!
If strawberries aren’t you thing, or you’d like to change it up a little, feel free to use blackberries, raspberries, blueberries, or a combination of berries! And of course, fresh or frozen berries will work.
How to store your jam
After you make the pot of jam, transfer it to a glass jar, seal it, and store it in the refrigerator. Since this jam doesn’t contain any preservatives, it doesn’t have an endless shelf life. For optimum freshness, it’s best that you consume it within one week of making it.
If you make this recipe, please be sure to leave a comment and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so I can see them and repost on my IG stories. Enjoy! xx
Once you try my homemade strawberry chia jam, you'll never go back to store-bought jam again. For one, this recipe doesn't contain any refined sugars. And two, it's packed with chia seeds, which are a superfood, and they are packed with lots of fiber!
1 1/2cupsfresh strawberriesor frozen
2tablespoonscoconut sugaror maple syrup
Add the strawberries to a small saucepan over medium-low heat, mashing them with the back of a fork or to break them down. If you are using frozen strawberries, keep the heat on low and be patient as they defrost, so that you can break them down.
Cook and stir until the strawberries are broken down completely, then add the coconut sugar, chia seeds, and lemon juice; this will take about 10 minutes or so.
Remove from heat, stir in the vanilla extract, and let cool to allow the jam to thicken, about 5-10 more minutes.
Store in a glass jar in the refrigerator for up to one week.
You can also make this jam with other fruits, including raspberries, blackberries and blueberries. Fresh or frozen will work.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie in your posts and I’ll re-share!
WHAT DID YOU THINK?
Rate + Review
This turned out amazing !!! I saw a similar jar of this jam . They had some preservatives in it obviously but I remembered seeing this recipe ! So so so so good! And happy to know not only tastes great but great for us! Can’t wait to use this !
Woohoo! Lisa, I’m so happy you remembered this recipe and made it! Thank you so much for making it and for leaving such a kind review.
This jam turned out so so GOOD! And so fast, in 10-15 min. Now with berries season coming up, i’ll definitely remake it, changing from one type of berry to another.
Due to restricted diet, i am not able to eat normal jam which usually is fermented for hours, releases all the fruit sugar bla bla. So this is a perfect replacer for me. Ate it this morning on a GF bread (ohmy, it’s been over a year since i had jam on bread), plus i used it this afternoon as topping for a brownie recipe! Delicious!