This naturally-sweetened strawberry chia jam couldn’t be easier! Lightly sweetened with honey and spiced with a touch of cinnamon, this quick jam recipe thickens beautifully for a healthy breakfast spread.
Chia seeds were one of those new-to-me ingredients that took me awhile to warm up to.
I tend to be a cautious slowpoke with things. I’ll gush about a fab pair of shoes I brought home then leave the tags on them for weeks. That DIY project I can’t wait to finish doesn’t exactly start. And that hip new restaurant friends are all jazzed we live near? I’ll get there…eventually.
Not sure why I thought chia seeds would be any different, but they sat in my pantry for a month or so while I figured out just the right thing to make.
Eventually I figured why not start with something simple? Hence this strawberry chia jam.
Well, not this jam in particular as I played around with flavorings some before landing here, but you know what I mean.
No canning required
This is big! Chia seeds have crazy absorption abilities and develop a gel-like consistency when combined with liquid. This is why they can produce perfectly thick jams and jellies without tinkering with pectin, sugar, boiling, etc.
Start by heating hulled and sliced strawberries and a bit of lemon juice in a small saucepan. While you can make no-cook strawberry chia jam, heating it for a short time helps it thicken even more.
Mash up the berries (it doesn’t have to be perfect) and take the saucepan off the heat once it has become bubbly. This usually takes around five or six minutes for me.
Now off the heat, stir in the chia seeds, honey, vanilla extract, and ground cinnamon. While the vanilla extract and cinnamon aren’t technically necessary for this strawberry chia jam to work, I like the extra boost of flavor. Especially the cinnamon! It’s great combined with strawberries and a quarter teaspoon doesn’t overwhelm.
Let the jam sit off the heat for five to ten minutes to thicken and cool, then refrigerate. Easy as that!
Chia seeds are nutritional super stars. They’re packed with fiber and antioxidants, and have a very mild taste so they play well in plenty of recipes. Truthfully the only thing you might have to get used to is the texture. They sure are gelatinous, if you’re sensitive to that.
Other than that, this recipe is naturally sweetened, with the sweetness coming from the strawberries and a small amount of honey.
Other chia seed recipes
Other than jams, I love to use chia seeds in date-based snack bars. Also naturally sweetened and better-for-you, it’s hard for me to pick a favorite, though these apple cinnamon chia bars come close. You can see all five flavors I’ve shared on the blog here.
Chia seeds also make a great add-in to muffins. They boost the nutritional profile without getting in the way of the texture. These banana chia muffins are healthy and 100% whole wheat.
- While I love making this jam with strawberries, a variety of fruits would work. Blueberry chia jam is another we’re partial to, but raspberries or blackberries would also be great. Even a mix!
Easy Strawberry Chia Jam
- 1 1/2 cups strawberries hulled and sliced
- Juice from half a lemon
- 2 tbsp chia seeds
- 1 tbsp honey
- 1/4 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Place strawberries and lemon juice in a small saucepan and set over medium heat. Once fruit is heated, mash fruit (I use a potato masher or a meat tenderizer) and stir until mixture is just barely bubbly, around 5-6 minutes.
- Add chia seeds, honey, vanilla extract, and cinnamon. Stir a few times and then cover saucepan and remove from heat. Let the jam thicken for 5-10 minutes. Store leftover jam in an airtight container in the refrigerator.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.