This 4 ingredient strawberry chia jam is incredibly easy to make and tastes better than anything you'll find at the store. It is made with fresh strawberries, chia seeds, maple syrup, and lemon juice. The recipe is refined sugar free, paleo, and vegan.
Homemade strawberry chia jam
This is one for the books, y'all! I love how quickly everything comes together and the fact that I only need to use one pan.
If strawberries aren't in season, you can absolutely buy some frozen strawberries and let them thaw out.
The chia seeds inside really make for a wonderful texture as the end result. I wouldn't recommend omitting them, just trust me! 😉
I love making this jam for friends and family throughout the year as a lovely little reminder that they mean a lot to me. There is something so warm and comforting about a jar of homemade jam.
They'll have no idea that the amount of time and effort it took to make this deliciousness was actually menial.
What ingredients do I need?
Since you'll only need 4 ingredients, I wouldn't recommend really making any substitutions.
However, you can absolutely use frozen strawberries that have already been thawed out.
Additionally, feel free to use honey instead of maple syrup, but the recipe will no longer be vegan.
What can I eat chia strawberry jam with?
So many things. Pair it with one of my (3) seed butter variations... oh my gosh, heavenly!
This jam is what's swirled into my vegan almond butter & jelly overnight oats.
It would also be fabulous on top of fluffy paleo blueberry pancakes or dairy free protein waffles.
I also enjoy it on some gluten free toast with room temperature butter... this is one of the most underrated combos ever to exist in my opinion.
SERIOUSLY. So dang delicious.
Sophie likes to just go all in with a spoon. That's absolutely allowed as well! 😉
How to make strawberry chia jam
In a medium saucepan, combine the strawberries and syrup over medium heat. After about 5 minutes, the strawberries will begin to release their juices. Use a potato masher to smash them down.
Add the chia and lemon juice and reduce the heat to medium-low. Continue cooking, uncovered, stirring every few minutes or so. After about 30 minutes, the mixture will have thickened quite a bit.
Remove it from the heat now, as it will continue thickening as it cools.
Let the jam cool down for 10 to 15 minutes before transferring to another vessel or jar.
Store in the refrigerator for up to 2 weeks. It can also be frozen for up to 3 months.
Expert Tips & Tricks
- Use a potato masher to mash the strawberries in the saucepan.
- You can adjust the sweetness of the jam. Simply taste towards the end of the cook time. You can always add maple syrup or a little extra lemon juice.
- Be sure to scrape the bottom of the pan as you stir to ensure nothing gets stuck on the bottom and burns.
- Feel free to swap out the strawberries for another berry and adjust the sweetness accordingly. If you are using raspberries, you will most likely need a little extra maple syrup.
More delicious breakfast recipes you'll love:
Gluten Free & Vegan Blueberry Muffins
4 Ingredient Strawberry Chia Jam
Ingredients
- 2 pounds fresh strawberries hulled
- ¼ cup pure maple syrup
- 2 tablespoons chia seeds
- 1 ½ tablespoons fresh lemon juice
Instructions
- In a medium saucepan, combine the strawberries and syrup over medium heat. After about 5 minutes, the strawberries will begin to release their juices. Use a potato masher to smash them down.
- Add the chia and lemon juice and reduce the heat to medium-low. Continue cooking, uncovered, stirring every few minutes or so. After about 30 minutes, the mixture will have thickened quite a bit.
- Remove it from the heat now, as it will continue thickening as it cools.
- Let the jam cool down for 10 to 15 minutes before transferring to another vessel or jar.
- Store in the refrigerator for up to 2 weeks. It can also be frozen for up to 3 months.
Notes
- Use a potato masher to mash the strawberries in the saucepan.
- You can adjust the sweetness of the jam. Simply taste towards the end of the cook time. You can always add maple syrup or a little extra lemon juice.
- Be sure to scrape the bottom of the pan as you stir to ensure nothing gets stuck on the bottom and burns.
- Feel free to swap out the strawberries for another berry and adjust the sweetness accordingly. If you are using raspberries, you will most likely need a little extra maple syrup.
Would this jam be able to be canned?
Hi, I have no idea! I've never canned anything before... can you try and let me know? 🙂
Made this with Lakanto Keto Maple flavored syrup instead of regular Maple Syrup and added monk fruit sweetener and allulose for more sweetness. I also used 1 lb of strawberries instead of two lbs. I should have used less chia seeds. Next time I will. I also will skip using the Lakanto Maple Syrup because it made this taste super vanilla flavored with a hint of Maple. Wasn't bad but I would rather be able to taste some strawberry next time.
Hmm, yes that makes sense. It doesn't taste like maple at all with regular maple syrup but I understand you were trying to make it sugar free 🙂
I have a lemon allergy. Any suggestion on what I can use instead? Thanks!
Hmm, you can try doing apple cider vinegar? a little less.
Could you use any kind of sweetener for this?
I'd say honey or maple syrup would be best but if you use honey, it will taste a bit like honey!
So delicious!
THANK YOU, it's always on repeat over here!
Really easy and super delicious! Added a bit of sugar since my strawberries weren't that sweet, and pureed in the blender for a smoother texture. Family loves it on everything from yogurt and ice cream to haloumi cheese!
Heck yeah, that is awesome. I need to try with haloumi, wow!
This is so easy and fabulous. I have eaten it over plain Greek yogurt and my son just had it on a piece of toast. I sent a jar over to my mom.
I’m trying it tomorrow on some oatmeal
Thank you Monica!
OMG yummmmm, that sounds fabulous!!!!