Strawberry Chia Seed Jam Recipe
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This Strawberry Chia Seed Jam was supposed to be a regular jam.
A reader emailed me and asked me if I had ever made jam using chia seeds. The theory is that the gel from the seeds would thicken the jam.
I gave it a try, and the results were not what I expected, but they were delicious just the same. This is NOT a really sweet spread. It’s mildly sweet and perfectly complements a rice cracker with some nut butter. 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 complementary to vanilla ice cream if you don’t want to get too sickeningly sweet with ice cream toppings.
What Is Strawberry Chia Seed Jam?
If you’ve ever had chia pudding, it’s the same idea. All the thickening happens without the use of pectin. The thickening comes from the chia seeds, which turn to gel when exposed to liquid.
Why Make This Jam?
Chia seeds have a nice helping of omega-3’s. They are a great addition to a healthy diet.
Dietary Concerns:
Gluten-Free – This is naturally gluten-free.
Sugar-Free – If you wish, you can use alternative sweeteners. Try stevia.
Keto – This could be made keto with the right sweetener.
Paleo – This is technically paleo-friendly.
Can I Use Other Berries?
You can! Try blueberries, raspberries, blackberries, or any berry you’d like to use.
How To Use Strawberry Chia Seed Jam
Enjoy this jam with any of the following:
- Spread it over a pancake or waffle
- Stir it into yogurt
- Add it to oatmeal or overnight oats
- Have it over ice cream
- Depending on what you have, you could even add this to a sandwich.
Optional Additions
Try adding one of these to change up the flavors a bit.
- Lemon juice – You can add about 1-2 tablespoons of juice and/or zest.
- Vanilla extract – Use the real stuff. Vanilla flavoring won’t do well here.
- Maple syrup – Instead of honey (or try a different sweetener altogether)
About The Ingredients
Strawberries – Cleaned and coarsely chopped.
Water – Use good filtered water. Nobody wants a jam that tastes like chlorine!
Chia seeds
Honey – Use any type you like. You can also adjust the amount called for in the recipe to make this as sweet as you like.
How To Make Strawberry Chia Seed Jam
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 bubble 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 halfway through because the seeds burned so easily).
Stir and boil until the mixture has reduced by half and has thickened into a gel-like consistency. Again, it will not be as thick as jam but will definitely thicken.
Pour into a clean glass jar and allow to cool for 1 hour. Place in the fridge overnight to continue cooling.
Storage
It keeps in the fridge for about two weeks, give or take, and should be stored in an airtight container. Mason jars are great for this.
Freezing
Freezing is not recommended for this recipe.
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Strawberry Chia Seed Jam Recipe Card
Strawberry Chia Seed Jam
Ingredients
- 2 cups strawberries (cleaned and chopped)
- 1 cup water
- ¼ cup chia seeds
- ¼ 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 bubble 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 halfway through because the seeds burned so easily).
- Stir and boil until the mixture has reduced by half and has thickened into a gel-like consistency. Again, it will not be as thick as jam but will definitely thicken.
- Pour into a clean glass jar and allow to cool for 1 hour. Place in the fridge overnight to continue cooling.
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!
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!
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
Gail – I’m so glad you enjoyed it! 🙂
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
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.
I made your recipe last night and tried it on my toast this morning with almond butter. DELICIOUS!!! Thanks! 🙂
Tracy – I’m so happy you enjoyed it! 🙂
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
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.
you can add a couple apple seeds so it can thcken up like jam…
srnapa – That’s interesting! I’ve never heard of that.
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..
Marsha – Please do!
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!
Ashley – Fantastic!!! 😀
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
Krys – I’m so happy you enjoyed it! I loved it on toast. 🙂
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
Denise – Hahaha!!! Ya, amazing what you can taste when you get rid of the garbage! 😀
Hello all, I wanted to know the canning answer so, from Colorado University here’s the information about canning without sugar or salt.
Toni – Great! Thanks! 🙂
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?
Kate – Cooking is a form of processing. But not the type of that clean eating avoids. Cooking is fine. 🙂
I wonder if adding tapioca flour would help thicken it.
Angie – I’m sure it would!
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?
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?
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!
Can I make this jam with frozen fruits?
Carolle – If you thaw them first, sure! Just make sure you strain off any excess water.