Strawberry Chia Seed Jam

5 from 4 votes

Making jam has never been as quick or easy as it is with this strawberry chia seed jam. I use frozen strawberries, chia seeds, and orange juice for the most delicious and simple homemade spread that I keep in my refrigerator year-round. It takes just 8 minutes to make and tastes amazing on everything from toast to oatmeal to waffles.

Prep Time3

Cook Time5

Total Time8

Course: 30 Minutes or Less, Condiment, Topping

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 38kcal

Author: Anjali Shah

Equipment

Medium Sized Pot

Ingredients

2 cups frozen strawberries you can also use fresh (see note); and you can use 2 cups of any other frozen fruit too (berries or stone fruit)
¼ cup water
1 pinch sea salt
1 tablespoons fresh orange juice can also use lemon
1-2 tablespoons sweetener of choice I used maple syrup (optional for added sweetness)
2-3 tablespoons chia seeds depending on how thick you want it

US Customary - Metric

Instructions

Add the fruit, water and salt to a pot and cook over medium heat until it is softens. About 5 minutes. Once soft, mash it to get the consistency you want. I like it smooth with a few small chunks.
2 cups frozen strawberries, ¼ cup water, 1 pinch sea salt
Add the orange juice, sweetener and chia seeds if using and mix well. Remove from heat and allow to cool. It thickens more as it cools and will be even thicker the next day.
1 tablespoons fresh orange juice, 1-2 tablespoons sweetener of choice, 2-3 tablespoons chia seeds
Store in the fridge in an airtight container and serve!

Notes

My #1 Secret Tip for this strawberry chia seed jam recipe is to let the jam cool completely before deciding whether it is thick enough. Right after cooking, the mixture still looks much thinner than traditional jam, which can make it tempting to add extra chia seeds too quickly. In my experience, the chia seeds continue absorbing liquid for hours after cooking, and by the next morning, the texture is significantly thicker and softer.
Taste first: I always taste the strawberries before adding maple syrup since sweeter berries may not need extra sweetener.
Mash carefully: Leaving a few strawberry pieces creates a more rustic and homemade texture, which my family really likes.
Watch the heat: I keep the berries at a gentle simmer so the fruit cooks down without scorching on the bottom of the pan.
Sterilize jar: I like storing my jam in a sterilized glass jar to extend its shelf life.
Stir thoroughly: Mixing the chia seeds well prevents clumping while the jam thickens.

Nutrition