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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.

Strawberry Chia Jam

Becca Harris, BA, BASc, MHSc(c)
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.
Prep Time 5 mins
Cook Time 10 mins
Resting time 10 mins
Total Time 15 mins
Course Breakfast
Cuisine American
Servings 12
Calories 33 kcal

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