Strawberry Chia Jam

Piece of toast with peanut butter and strawberry jam on a blue plate with a gold-coloured butter knife. Light grey napkin to the left of the plate.

Naturally gluten-free, dairy-free and vegan.

This easy chia jam recipe only takes 15-minutes to make, does not require pectin and creates a delicious breakfast spread. It tastes great on toast, oats, ice cream, your favourite yogurt or baked brie cheese.

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Course: Breakfast

Cuisine: American

Keyword: breakfast, dairy-free, easy recipe, gluten-free, jam, refined sugar free, vegan, vegetarian

Prep Time: 5

Cook Time: 10

Resting time: 10

Total Time: 15

Servings:

Calories: 33kcal

Author: Becca Harris, RD, MHSc

Ingredients

3 cups fresh or frozen strawberries washed, with the stems removed
3 tbsp chia seeds
2 tbsp lemon juice
2 tbsp maple syrup optional
½ tsp cinnamon optional

Instructions

In a medium-sized saucepan, heat the berries over medium heat for 5-10 minutes. Stir continuously until soft.
With a fork, hand blender or standing blender, mash or puree the strawberries until they are a desired consistency. If you use a standing blender, add the mixture back into the saucepan. Be careful, the mixture will be hot!
Add the chia seeds, lemon juice, maple syrup and cinnamon. Whisk together until combined.
Pour the jam into two small jars and allow it to cool for 10-15 minutes uncovered before serving or storing. The jam will thicken upon sitting.
Enjoy!

Notes

This jam will stay fresh in the fridge for a week. Alternatively, you can store it in the freezer for up to 3 months.

Nutrition

Calories: 33kcal