This easy chia jam recipe is made with just strawberries and chia seeds and takes less than 15 minutes to whip up. It’s loaded with fiber and protein, but no added sugar!

As you all know, I’m hooked on chia seeds and try to include them in my breakfast regularly, and while it’s pretty easy to do (especially when having chia pudding, overnight oats or protein pancakes), but I’m always looking for new ways to incorporate them into my meals. Chia jam is the perfect way to add chia seeds to my breakfast routine because it’s so easy to whip up, keeps in the fridge for about a week, and it can be added to just about any breakfast recipe. I personally love stirring it into a bowl of Greek yogurt or adding it to my oatmeal.

Strawberry chia jam in a glass jar with a silver spoon on the right.

What is Chia Jam?

Chia jam is a fruit-based jam or jelly made by combining puréed fruit with nutrient-dense chia seeds. The chia seeds help the jam thicken up, without loads of sugar or thickeners like pectin, and it comes together in just 15 minutes. Amazing right?

I’m sharing how to make strawberry chia jam, but you can use any fruit that you like, fresh or frozen, to make chia jam. And it doesn’t have to be heated (y0u can simply mash fresh or thawed frozen fruit) but I’ve found that heating the fruit helps break it down and gives the jam a sweeter flavor.

Once the fruit has been mashed and is the consistency you like, just add in the chia seeds and lemon juice (just to brighten the flavor) and let the mixture sit for a few minutes to thicken up and cool. And that’s it… your chia jam is ready to be used any way you like.

Chia jam can be used the same way regular jam is used! I love using it for peanut butter and jelly sandwiches, as a mix-in for oatmeal or yogurt or as a fruity spread on toast.

Overhead shot of strawberry chia jam in a glass jar.

Why is Chia Jam so Healthy?

Beyond the fact that this chia jam is way lower in sugar, there are some amazing health benefits of chia seeds as well!  Here’s a little reminder of why chia seeds are so healthy:

  • Chia seeds are a good source of omega 3 fatty acids – Omega 3 and Omega 6 fatty acids are essential fatty acids, meaning that you need to get from food sources because your body cannot produce them itself. Omega 3′s reduce inflammation and may help lower risk of chronic diseases such as heart disease, cancer, and arthritis. They’re also said to help with weight loss related to their regulation of blood sugar levels and insulin.
  • Chia seeds are a plant-based protein – We all know protein is an essential macronutrient needed for many functions in the body, including muscle building and it’s awesome to have plant-based options.
  • Chia seeds are loaded with antioxidants – Antioxidants help rid our body of free radicals, which have been linked to cancer and heart disease.
  • Chia seeds are a good source of fiber – The fiber content with weight loss by keeping you feeling full, prevents constipation and enhances regularity.
  • Chia seeds also contain magnesium and potassium – Two minerals essential for good health.

Close-up overhead shot of strawberry chia jam in a glass jar with fresh strawberries around the outside.

I had to make another batch for pictures, which worked out quite well because now I have some to put on my protein pancakes and greek yogurt this week!

If you try this strawberry chia jam recipe, please be sure to leave a comment and star rating below to let me know how it turns out! Your feedback is super helpful for the EBF team and other EBF followers.

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Easy Strawberry Chia Jam


  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Yield: 4

Description

Homemade sugar-free strawberry jam made with chia seeds, which help it thicken up and add omega-3 fatty acids and fiber. 


Ingredients

  • 1 cup trimmed strawberries (frozen or fresh)
  • 1 Tablespoon chia seeds
  • 1/2 Tablespoon lemon juice
  • stevia, maple syrup or honey (to taste)

Instructions

  1. Add strawberries to a saucepan over medium-high heat and cook until the berries start to break down and the mixture is bubbling. You can use the back of a spoon or potato masher to mash the berries and create your desired consistency.
  2. Stir in the chia seeds and lemon juice. Then taste, and add sweetener if desired. If your berries are sweet you might not need to add any sweetener at all.
  3. Remove mixture from heat and let cool the mixture cool and thicken, about 5 to 10 minutes.
  4. You can use right away or let cool completely before transferring to sealed container and placing in chia jam in your refrigerator. The jam will keep for up to 1 week.

Notes

  • I like my jam with texture from the fruit, but if you like your jam to have a smooth consistency, you can blend the mixture in a high-powered blender or use an immersion blender to blend until smooth.
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 2 Tablespoons
  • Calories: 30
  • Sugar: 2g
  • Fat: 1g
  • Carbohydrates: 5g
  • Fiber: 2g
  • Protein: 1g

Keywords: strawberry chia jam

More Chia Recipes:

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    134 comments
  1. Very anxious to try this recipe, but have a question. The recipe says 1 cup of strawberries. Do you measure the 1 cup after you mash them or just measure 1 cup of cut up berries, then mash them. I would think it would make a difference in the volume of the berries being used.

  2. Best accidental find on the internet today – I was looking for a jam to top my overnight oats and this gem showed up! Can’t wait to make this 🙂 Do you know how much this recipe makes?

  3. I wish I would’ve found your recipe first, as the other recipe called for 1\2 cup of water which is way more than yours. I hope it still sets. Any recommendations would be appreciated. Should I add more chia seeds? I will make your recipe from now on. Thank you!,

    • Hi Kate — Where did you see the 1/2 cup water listed?

      I honestly don’t know how it will turn out with that much water. You could add more chia seeds but I think you’ll also need to add more berries if you want it to be proportional.

      • Hi Brittany. The other recipe was from a different website. Thanks for your suggestion as it would be pretty runny. I look forward to making your recipe soon. Thanks for your help!

  4. I have tried to freeze it and it does work but it gets a little softer – something like a preserve. I wouldn’t add the water if I was freezing it or maybe a little more chia??

  5. Just wondering… can you freeze this jam??? Would love to make a number of batches to last throughout the year

  6. Great idea! Re the texture: instead of buying ground chia, one can just put the seeds in with the berries/fruit and then use blender.

  7. Sorry, I should have mentioned that the sweet potato butter will be cooked, so would I add the chia seeds during the cooking process, or stir them in at the end before I refrigerate it?

  8. Boy if you had a dollar for every time someone asked a question that you had already answered….. But my question is, how do you think the chia seeds would taste in sweet potato butter? The recipe I will be using also has apples, so the finished product will be similar to apple butter. It doesn’t really need to “gel” but the chia seeds wouldn’t make it set up too much would they? Thanks!

  9. Hi there!
    This recipe looks great!
    I was just wondering, when you add the chia seeds whole do they stay crunchy, and if so does it but you when you eat them? I’m thinking about making this for my granddad who is limited on eating sugar but also a fussy eater so I was just wondering whether the whole chia seeds are annoying?
    Thanks !

  10. this is a fantastic recipe for those trying to lose weight and still eat yummy foods. i made it for a second time, used 1 cup frozen thawed berries, and then pureed a few large fresh berries to add to the mix and makes it taste even fresher 🙂 i add one pkt of stevia for the sweetner, tastes almost like my moms full sugar freezer jam. Going to try it with raspberries next

  11. I put about 30 red grapes in my juicer and then added cosa seeds to it and it came out like grape jelly and it was fabulous!!!

  12. This looks delicious! Do you know if it could be used with apples? We have been harvesting apples from friends’ unsprayed trees all month and have so much apple sauce and apple pie filling already canned. I’d love to make some easy apple jelly with a bit of sweetener and cinnamon. I’m thinking I’d just chop and cook the apples somewhat and then add the chia??? If anybody knows, please let me know! 🙂

  13. This may sound stupid but is this vegan friendly? I want to make this as a gift to a friend who is vegan and I just want to make sure before I give it to her.

  14. Would this work ok with other fruits like peaches and apricots? Would anything need to be changed up like amounts of chia or something? Thanks!

  15. Have been working on eliminating sugars and unnecessary preservatives etc, and don’t have the time to do the jam with canning etc. I have recently discovered chia seeds so finding this recipe was so excited– no pectin needed and no cooking!!!! Made a huge batch with strawberries and mulberries from the farmers market and blueberries I picked up at the store.

    I LOVE THIS JAM. Froze it in 1/2 cup freezer containers so that it doesn’t spoil with no preservatives. I also added the juice from a lemon and that brightened the flavor also. I’ve passed the link along to friends as well. Thanks for sharing.

  16. Wonderful recipe, thanks so much. Have been looking for a sugar free jam recipe for ages. I used agave nectar as the sweetener – worked really well. Will definitely be trying the recipe with other berries.

  17. I made this jam this week- it was excellent. I used honey as a sweetener and it worked out fine, although it wasn’t as sweet as normal jam if you are used to that. I found a very similar recipe to this in a magazine and it said it will keep in the fridge for up to 2 weeks. I am freezing all of my strawberries and using them as needed to make more jam since it takes less than 5 minutes to make!

  18. How long will it keep in the refrigerator? Have you ever tried freezing it? I have 6 lbs of berries from a local farm and am trying this today 😉

    • Just caught up on the above posts and found my own answer 😉 On another note have you tried any DIY projects to actually get the Chia seeds to grow like the children’s kits we had in the 80’s? I think this would make a fantastic party favor idea for my daughter’s 1st bday

  19. I have some frozen blackberries I would like to try making this jam with, but wondering about the seeds… Does anyone have an opinion on this. Maybe the seeds won’t be a problem?????

  20. Do you blend the seeds or leave them whole? Thanks in advance and am looking forward to tryin this recipe!!

  21. Hi, thanks for the recipe! I made some of this the other day and it came out great. My twin 2 year old taste tasters loved it. I just wrote a blog post and linked readers here to your post. 🙂

  22. Just finished making my jam and it is Fabulous!!! Next time I am going to cut back on the sugar I used..instead of 3 cups (raw sugar) I would use more like 2 1/2.
    The Chia seeds worked perfectly! I am so excited to make my own jam the rest of the summer!

  23. Can I make a bunch ahead of time and freeze it? Or would that ruin the consistency?
    This looks amazing. It costs so much to buy jam that is sugar free and this is way healthier than any kind I have found at the store. Can’t wait to try it!

    • I would also like to know if a batch could be frozen. I have so many strawberries right now that I will try and see. Also going to just freeze the strawberries and then defrost when ready to make some. It really is delish!! The first batch I ever made didn’t last long to know what the shelf life would be. I doubled the recipe and used 2 packets of truvia for sweetener.

      • Hey Kate and Kim! I would freeze the strawberries and just defrost them when you’re ready to make another batch.

        I usually use all the jam in 4-5 days so I’m not exactly sure how long it would last in the fridge. Sorry I’m not more helpful in this area. 🙂

  24. Gotta love Google. Was looking for a Rhubarb-Strawberry jam recipe and came across your blog. Love the idea of using Chia seeds. Specially considering all the health benefits. Going to try a bit making it the traditional way and instead of using pectin (that is the thickener, right?) I would use Chia seeds. I also plan on using raw sugar instead of white. Will let you know how it turns out. 🙂

    • Bob’s Red Mill has them. If you have a Fred Meyer in your area, I found it in the health food section with all the other Bob’s Red Mill products.

      • I have found them at Costco (granted, it’s a huge bag but we try to eat them as often as we can). I am so glad to have found this jam recipe to try!

    • Hi Lisa,
      Normally any health food store would have them, like Whole Foods. I am sure you would be able to find them online as well.

  25. I know this is a very simple recipe to make but if you wanted to have a bunch of jars on hand what would be the best method. Would it be possible to heat this and seal it in jars or would freezing it be the best?

  26. I am so excited to try this! I LOVE berries AND chia seeds!! I have been looking for other ways to incorporate them into my meals. I usually just mix a tablespoon into my greek yogurt or into my oatmeal, but this looks fantastic! Thanks for the recipe!!

  27. This is absolutely genius! I always read that a way to reduce sugar consumption is to use fresh fruit on sandwiches, but it’s just not the same as spreading jam. This is going to be my new go-to jam recipe! (Except the jalapeno-strawberry jam that my husband adores. Sorry. lol)

  28. Regarding the Basic Recipe of : Strawberry, chia seeds , stevia….. How long u think something like this would be good in the Refrigerator ? Just rough estimate in your opinion please ? Thanks .Great article !

  29. Came home with way too many strawberries that I didn’t know what to do with them so I whipped up a jar and man, is it tasty 😀 I added 4 drops of stevia (strawberries weren’t very sweet), turned out perfect!

  30. thanks for this recipe! i’ve been looking to cut down on my added sugar and increase my omega 3 intake. this is the perfect substitute for jam with daily greek yogurt!

  31. I made the jam last night to have with the overnight oats, and it was so delicious! It was my first time to have overnight oats, and now I can see why you love it so much! I made it without the yogurt, because I didn’t have any, but it was still delicious! Thank you for sharing your recipes! 🙂 xoxo

  32. I just recently made chia pudding for the first time after having tried several chia seed drinks that I totally loved. This is a perfect use for chia can’t wait to try it.

  33. Would it be possible to make this recipe with raspberries? Since they’re a bit more juicy than a strawberry would you make any other changes to the recipe ?

  34. This sounds delicious. I’m definitely going to try making some this weekend.
    Since it doesn’t last long as it’s fresh, I wonder if you could freeze it and warm up servings when required?

  35. This is a great idea…I made a chia seed pudding last week but didnt like the texture because it was kinda gloopy and just didnt seem like pudding, but i think it was pretty close to a jelly texture so i think i’ll enjoy this recipe alot more.

  36. What a great idea! I love chia seeds, but I never would have thought to use them to make jam. This looks so much better than the overly sweetened jams from the grocery store. I have a bag of frozen mixed berries & cherries, and I think they would be great in this. I can’t wait to try it! Thanks for sharing the recipe!

  37. What an healthy alternative to the sugary ones! Can’t wait to try with a muffin, or bagel, or toast, or PB sandwich….. 😉

  38. This looks great and I love that its one more way for individuals to boost their daily fiber intake.

  39. I made chia jam for the first time a couple weeks ago when I made @powercakes strawberry chia coconut flour bars. So, so good! I should make it just to have on hand instead of only when I’m baking with it. Love everything about chia seeds except the stick in the middle of your teeth thing 😉

  40. Brilliant! Why are the most brilliant ideas also the simplest?! I have a giant bag of strawberries that I froze after picking them, so can’t wait to try this with them!

  41. Chia seeds are great — is there anything they can’t improve?? I bet this stuff would be fantastic along with the chia peanut butter I’ve been eating like crazy lately: Be Kind Butters. Or, wait, would that be chia overload? Nahhh…

  42. There is nothing quite like homemade jam. I’m definitely all about making my own and I love your addition of chia! I usually add chia on top of my jam covered toast but this just makes so much more sense. 🙂

  43. Wow! I love strawberries and chia seeds too. I can’t believe how simple this is. How long will this stay good for?

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