Strawberry Chia Seed Jam
Updated: Mar 8
I love a thick slice of toast topped with jam in the morning. It was always one of my favorite breakfasts when I was little. As I’ve gotten older however, store-bought jams and jellies have become less of my jam (knuck knuck knuck). They’re usually loaded with added sugar and preservatives.
As a healthier alternative, I’ve started making Chia Seed Jam. It’s also packed with fiber, protein, and actually tastes like fruit. What a bizarre concept for a fruit spread.
Chia Seed Jam is extremely versatile and customizable. This is a recipe for Strawberry Chia Seed Jam, but you can use any naturally watery fruit you like. Some of my favorites are blueberry, raspberry, or pineapple.
You can also adjust the liquid sweetener in the recipe to your taste preferences or leave it out entirely. I like to add a tablespoon or two for more tart fruits like raspberries.
Both fresh and frozen fruit work for this recipe. I like to use frozen since they naturally contain more water. If you use fresh, you may need to add about 4 oz of water to the pot to help the berries break down.
I usually add in a bit of Collagen Gelatin to up the protein and give it more of a “jelly” texture, but feel free to leave it out if you would like to keep it vegan. This jam gets plenty of protein already from the chia seeds, which also provide omega-3s and calcium.
This recipe is also nearly as easy as running to the store for jelly. Just cook down some berries in a pot, toss in your sweetener and chia seeds, and store it in the fridge for a few hours to let the chia seeds soak up the excess liquid. To top it all off, there’s no terrifying canning process involved. I will overcome my fear of canning eventually, but today is not that day!
Once the jam is cooled and thickened, use it anywhere you would usually use jam. Use it on toast, on pancakes, or in your peanut butter jelly sandwich (or Peanut Butter and Jelly Overnight Oats).
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 14 oz of jam
10 g - Collagen Gelatin Powder - Optional, omit if vegan
2 oz - Water
420 g - Strawberries - Frozen*
36 g - Chia Seeds
20-40 ml - Maple Syrup - Adjust to desired sweetness level
If using collagen gelatin: In a small bowl, mix together water and gelatin powder. Allow to sit for 5-10 minutes or until thickened
Add strawberries to a saucepan over medium low heat. Allow to simmer until juices have been released and berries are soft. Stir occasionally to avoid burning.
When berries are soft, use a spatula or potato masher to mash berries.
Turn heat to low. Add in maple syrup and thickened gelatin. Stir until everything is evenly incorporated. Taste and add more syrup if desired.
Remove from heat and stir in chia seeds. Allow to sit until cooled completely.
Pour jam into air right container or mason jar. Allow to cool and thicken in the fridge for at least 2 hours before serving.
Store for up to 10 days in the fridge. Enjoy on toast, on pancakes, or in Peanut Butter and Jelly Overnight Oats.
- Fresh Strawberries work well too, but frozen berries are recommended since they will naturally release more liquid. If you choose to use fresh, add about 4 oz of water to your pot along with the berries to help them release their juices.
Looking for some peanut butter recipe to go along with your jam? Here's a recipe to make your own!