Clean Eating Strawberry Chia Seed Spread Recipe

/ / / / Clean Eating Strawberry Chia Seed Spread Recipe

This post may contain affiliate links. Read my Privacy Policy.


This Clean Eating Strawberry Chia Seed Spread was supposed to be jam.

A reader emailed me and asked me if I had ever made jam using chia seeds. The theory being that the gel from the seeds would thicken the jam.

I had been thinking about making strawberry jam so I decided to try it her way.

Clean Eating Strawberry Chia Seed Spread Recipe shown in a clear glass jar filled nearly to the top with the bright red strawberry spread.

The results were not what I expected, but delicious just the same. This is NOT a really sweet spread. It’s mildly sweet and would perfectly compliment some nut butter on a rice cracker. In other words, a fantastic addition to any nut butter snack. It’s great for a low sugar spread on whole grain toast or even complimentary to vanilla ice cream if you don’t want to get too sickeningly sweet with ice cream toppings.

It keeps in the fridge for about two weeks, give or take, and is an all-around good spread for most foods that call for a sweet topping.

YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:

Copyright Information For The Gracious Pantry

CLEAN EATING STRAWBERRY CHIA SEED SPREAD RECIPE:

Clean Eating Strawberry Chia Seed Spread Recipe

Clean Eating Strawberry Chia Seed Spread

Enjoy this delicious spread over your morning, whole grain toast or even over a little vanilla ice cream if you're being decadent. 
Print Pin Rate
Course: Condiments
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 1 batch
Calories: 556kcal
Author: The Gracious Pantry

Ingredients

  • 2 cups strawberries (cleaned and chopped)
  • 1 cup water
  • 1/4 cup chia seeds
  • 1/4 cup honey

Instructions

  • Place all ingredients into a metal pot and bring to a boil.
  • Reduce heat slightly so the contents of the pot don't splatter all over your stove, but still bubbles in the pot.
  • Stir constantly! The chia seeds burn on the bottom of the pot very easily. So keep stirring (I had to change pots half way through because the seeds burned so easily).
  • Stir and boil until the mixture has reduced by half and has thickened. Again, it will not be as thick as jam, but it sill definitely thicken.
  • Pour into a clean glass jar and allow to cool for 1 hour. Place in the fridge overnight to continue cooling.

Notes

There is no way for me to know exactly how far you will boil down the spread, and therefore I have no idea how many servings this will end up being for you. The below numbers are for the entire recipe. Simply divide by the number of servings you end up with. Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Calories: 556kcal | Carbohydrates: 109g | Protein: 9g | Fat: 13g | Saturated Fat: 1g | Sodium: 25mg | Potassium: 657mg | Fiber: 20g | Sugar: 83g | Vitamin C: 169.4mg | Calcium: 314mg | Iron: 4.8mg

Similar Posts

63 Comments

  1. Thanks Tiffany! I tried to make it myself as well and it turned out pretty good. My recipe was similar to yours. I’ll try yours this weekend because I’m almost out. This is so much better than store-bought; you actually taste the strawberries and not the sugar.

    1. The Gracious Pantry says:

      Kim – I know! What a concept, actually being able to taste the strawberries. Imagine! lol

  2. That looks beatutiful, and delicious! Most fruits contain some pectin(the good-for-you soluble fiber) but apple and grape skins contain the most. You could simmer the skins in water to just cover, then strain out the skins and use the liquid to thicken your jam. It’s what people did before packaged pectin became available for jam and jelly making. I never had “store jelly” growing up because my mother always made it from the berries we picked wild or at pick-your-own farms, and peaches, plums and cherries from GrandDad’s trees. Also the glaze part of my fresh strawberry or peach pie recipe would make a really good spread or topping (over cottage cheese or swirled into yogurt, etc) with a little bit more agar if you want it thicker than it is.
    I never thought of using chia seeds as a thickener. What a great idea!

  3. So how long does it last in the fridge..sounds simple and yummy!

    1. The Gracious Pantry says:

      Angela – I’d say about 2 weeks, but I’m not sure because it didn’t last that long here!

  4. tasha - the clean eating mama says:

    I can see myself using this over coconut ice cream 😉

  5. This is cooling in my fridge now. I added the chia seeds near the end of the process (I was afraid to ruin my new cookware if I burned the seeds, ha!). I may not have gotten the thickening that was intended from the seeds, but it seems to thickening well as it cools. After boiling down and measuring, I got about 1.5cups = 24 tablespoons @ approx. 16cals each. 😉 Can’t wait to try it on pb toast. Thanks!

    1. The Gracious Pantry says:

      Tasha – Fantastic! Let me know how it turns out for you. I’d be curious to know if it still gelled.

  6. Its STRAWBERRY PICKING SEASON! Do you think this would freeze well? And where did you get chia seeds?

    1. The Gracious Pantry says:

      Clarisse – I could be wrong, but I doubt this would freeze well. You’re better off making a compote if you need to freeze. I got the chia seeds at Whole Foods. But I believe most health food stores will carry them.

  7. graciouspantry says:

    Jaynelein – I really couldn’t say. I’ve never cooked with stevia, so I have no idea how it would work. Sorry.

  8. I made some stevia-sweetened plum “stuff” last week, not thick enough for jam, too pulpy for syrup. I think I’ll re-cook a couple jars with chia. Thanks for a great idea!

    1. graciouspantry says:

      MaryLynn – Plums usually cook down enough to be thick. Try cooking them longer.

  9. graciouspantry says:

    I’m sorry but I know nothing about canning. Perhaps you can email the recipe to somebody who knows about canning. Best of luck!

  10. Made a raw, strawberry rhubarb jam tonight using my Vitamix! Pureed the rhubarb really well with a little water so it wasn’t stringy. Added the strawberry’s, a little agave and chia seeds, mixed on low so it was still chunky. The original recipe calls for dates to help with sweetness and thickness but I didn’t have any. Super easy and so good!!

    1. graciouspantry says:

      Yum!!! Gotta love Vitamix!

  11. From what I have been reading about chia seed jam, they add the seeds after everything is cooked and then put in fridge. Adding more or less depending on consistency wanted! Hope this helps.

  12. I’m going to try this for sure & i think that if you soak your chia in your water for an hour or so before starting the process you might get a more gelatinous situation… not sure, i’ll report back.

  13. I wonder. .could I substitute the honey for agave nectar?

    1. The Gracious Pantry says:

      You could, but agave isn’t clean. Just so you know. But yes, you can sub in equal amounts.

  14. how does this come out to 904 calories??

    1. The Gracious Pantry says:

      The chia seeds.

  15. Made this tonight and it turned out beautifully. Followed your instructions to a tee. I had a little bit extra that wouldn’t fit into the Ball jar, so I just ate it straight. Oh my gosh, is it delicious! Thanks!

    1. The Gracious Pantry says:

      Tracey – That’s wonderful! So glad you enjoyed it. 🙂

  16. Chia seeds are only 65 – 70 calories per tablespoon (according to my bag of organic chia seeds that I bought from Sprouts)…that wouldn’t equal up to enough calories to make this 904 calories. I figured it at home and it came out to be not quite 400 calories total.

  17. tiffany q says:

    Just made some for the first time! Oh my goodness! Soooooo goooood 🙂 I added 1Tbs of coconut sugar though for a tiny kick of sweetness. Delicious!

    1. The Gracious Pantry says:

      Tiffany – Great tip! Thank you! 😀

  18. You can do this also without cooking the berries at all. We grow organic Kiowa blackberries on our farm and I did it with the washed berries by just adding to the food processor 1 cup berries, 1 T. chia and sweetener to taste. (honey, stevia, maple syrup). Just blend and put in a jar in refrig overnight.
    I just tried it today with wild mustang grapes that I slowly cooked down, strained out skins.stems and seeds, added juice back to pot with organic sugar to low heat to melt sugar, then took off heat and added chia seeds I processed in vitamix to make more of a powder to add to jelly juice. Put in jars to set up in refrig and I hope it works !

    1. The Gracious Pantry says:

      Sonii – Sounds wonderful!! 🙂

  19. @Sonii – did it work because a girlfriend just gave me a ton of mustang grapes. Please, please let me know because I would rather go that route than the traditional method.

  20. could you make this recipe easier (less stirring) if you cook the chia seeds separate?

    1. The Gracious Pantry says:

      Lauren – I don’t know. I’ve never tried. Worth a shot though!

  21. I don’t understand the need for cooking. Why not just chop or mash some strawberries, add chia and water, some sweetener (honey, stevia, agave if necessary), put in a jar or bowl and let the chia do their thing! If you want more of a jam consistency, use an immersion blender. I bought some strawberries from Florida and they’re so sweet all on their own I wont need additional sweetener. I’m making this “cold” version tonight!

    1. The Gracious Pantry says:

      Dee – It was just something I tried, that’s all. There was no reason for the cooking other than that is simply the way I did it at the time. Let me know how the cold version turns out!

  22. Hi great recipe…… I tried this turned out great …..i cooked everything but chia seeds …… when it started reducing i then add chia seeds ….. i cooked it for 5 min on high …then on simmer until it thickened …. took off heat let sit in pot … 5 min and found it to be thick like jam ….. just a little patience ….. mmm good

    1. The Gracious Pantry says:

      Gail – I’m so glad you enjoyed it! 🙂

  23. Tony Orlando says:

    Hi Tiffany
    When I became a type 2 diabetic about 7 years ago, I began on a journey to re-create great dishes that are not only low carb, but if possible gluten free as well. I own a supermarket and catering business, so why not make this a cause to help others, which I did. My deli-bakery team and I have created some amazing foods using Californian almond flour, Agave nectar, Xylitol, and have come up with some unique desserts, that satisfy the folks who really need it.
    Keep up the good work, and I wish you the best. Eating smart isn’t that hard, but it still takes discipline, especially when you travel. Love your stuff. God Bless

    1. The Gracious Pantry says:

      Tony – Thank you! And your business sounds wonderful! I’m hoping to open a clean eating bakery myself in the next couple years. It’s a big undertaking, but I think it will be worth it.

  24. I made your recipe last night and tried it on my toast this morning with almond butter. DELICIOUS!!! Thanks! 🙂

    1. The Gracious Pantry says:

      Tracy – I’m so happy you enjoyed it! 🙂

  25. Michele Thomas says:

    My question is..I’ve been canning for years…and usually you need to put all your jam’s and jellies in a hot boiling bath so they have a longer shelf life is this something one can do
    Thanks
    Michele

    1. The Gracious Pantry says:

      Michele – I’m afraid I know nothing about canning, and as a result, none of my recipes for formulated for canning. Sorry, wish I could be more help on that.

  26. you can add a couple apple seeds so it can thcken up like jam…

    1. The Gracious Pantry says:

      srnapa – That’s interesting! I’ve never heard of that.

  27. This recipe really got me thinking. Well every morning I take 1 TBS Chia seeds 1TBS ground FLAX seen 1TBS Hemp seed soak in 3/4 cup of water for 30 minutes and have a thick sort of porridge. So I wondered why not try it witihout cooking. Perhaps some Stevia or Agave instead of honey.
    I also thought when cooking why not try a tablespoon of unflavored geletan when cooking. I am going to try these and let you know..

    1. The Gracious Pantry says:

      Marsha – Please do!

  28. Just made this recipe for the second time. This time I used frozen blackberries instead of strawberries. Let me tell you, it doesn’t disappoint!

    1. The Gracious Pantry says:

      Ashley – Fantastic!!! 😀

  29. Thanks for the great idea. I just made it from this weekend’s leftover strawberries. It didn’t come out quite as vibrant red as yours pictured, but tastes really great. Can’t wait to spread it on my English muffin tomorrow morning. Keep the ideas coming!! <3

    1. The Gracious Pantry says:

      Krys – I’m so happy you enjoyed it! I loved it on toast. 🙂

  30. Denise Passero says:

    I just made a jar of blueberry and a jar of strawberry using the no-cook method. I also added the juice of half a lemon to brighten the flavors. It’s in the fridge now. But it tastes AMAZING already! Imagine actually tasting the fruit and not the sugar! What a concept! LOL

    1. The Gracious Pantry says:

      Denise – Hahaha!!! Ya, amazing what you can taste when you get rid of the garbage! 😀

  31. Hello all, I wanted to know the canning answer so, from Colorado University here’s the information about canning without sugar or salt.

    1. The Gracious Pantry says:

      Toni – Great! Thanks! 🙂

  32. I’m making this right now and can’t wait to try it! I am somewhat confused about refined sugar (I’m on a no added sugar diet, but honey and 100% maple syrup ok). Does the process of heating the strawberries mean that it’s more “processed” only because some of the vitamins and minerals are lost in the cooking process and making it harder for the body to digest the sugars?

    1. The Gracious Pantry says:

      Kate – Cooking is a form of processing. But not the type of that clean eating avoids. Cooking is fine. 🙂

  33. I wonder if adding tapioca flour would help thicken it.

    1. The Gracious Pantry says:

      Angie – I’m sure it would!

  34. I noticed the comment Jodi made (comment #2) about homemade pectin. Truthfully I would use this over chia in my jams as I don’t care as much for the texture of chia, but prefer that to massive amounts of sugar. My question is how much /how long do you boil down the apple skin/water to get the right consistency for the pectin?

  35. Heather M. says:

    I’m interested in canning this recipe but have seen your replies to the previous posts. How long would this spread last in the refrigerator without spoiling?

    1. The Gracious Pantry says:

      Heather – It didn’t last long enough here for me to find out. Everybody scarfed it down. But I would guess a week or two at most. Though honey is a preservative, so it may last a little longer than that. You can always cut the recipe in half if you are really concerned about it going bad. Hope that helps!

  36. Can I make this jam with frozen fruits?

    1. The Gracious Pantry says:

      Carolle – If you thaw them first, sure! Just make sure you strain off any excess water.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.