Healthy homemade chia seed jam with strawberries, chia seeds and no added sugar.
I’ve written about the benefits of chia seeds before and as most of you probably know — I love them!
As a quick recap, they’re 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 reduction related to their regulation of blood sugar levels and insulin.
- Plant-based protein – We all know protein is an essential macronutrient needed for many functions in the body, including muscle building.
- Antioxidants – Anti-oxidants help rid our body of free radicals, which have been linked to cancer and heart disease.
- Fiber – Helps with weight loss by keeping you feeling full, prevents constipation and enhances regularity.
- Magnesium and Potassium – Two minerals needed for good health.
I try to include them in my breakfast every day and 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 in my meals.
I’ve seen chia seed jelly/jam on a bunch of different blogs, but my main inspiration for trying it was a fellow FitFluential blogger, Casey of Power Cakes. She has a bunch of different variations of chia jam on her recipe page and after seeing photos of her power cakes covered in chia jam on Instagram, I knew I needed to try it.
I’m not sure why it took me so long to make some chia jam, but I’m sorry I didn’t try it sooner because I LOVE it! And I’m not exaggerating – I made one batch and ate it all plain as a snack… in one sitting. Yes, that happened!
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! As I said, there are quite a few different recipes out there, but I’ll share how I made mine, which is probably the simplest version ever.
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Eat this straight from the container as a snack (like I did), as a spread on pancakes, mixed into oats or yogurt, on a sweet and savory egg biscuits or just make a good ol’ peanut butter and jelly sandwich — the possibilities are endless!
Ingredients
- 1 cup strawberries (frozen or fresh)
- 1 Tablespoon chia seeds
- 1 Tablespoon water
- stevia, to taste (or other sweetener, like maple syrup)
Instructions
- If using frozen strawberries, let them thaw. I try to limit my use of the microwave so I just sat mine in a bowl out on the counter for an hour or so.
- Mash strawberries with a fork or blend them. I mashed one batch and used my immersion blender for another – both methods worked great, but the blended version was more like jelly and less like jam.
- Mix in chia seeds, water and stevia, if using. I used 2-3 drops of liquid stevia, but I don’t think it would be necessary with super sweet berries. It just depends on how sweet you want your jam.
- Cover the mixture and place in the fridge to set up for a while, 30-60 minutes is ideal.
That’s it! It’s super simple and so much better for you than the sugar-filled, processed jam you’d buy at the store. The best part is that you can use almost any berry you like – blueberries, blackberries and raspberries would work great.
I definitely recommend trying it, even if you don’t think you like the texture of chia seeds because it tastes just like a regular berry jam that has seeds. If you’re worried about the seedy texture, you can always buy ground chia seeds or grind them before making the recipe.
Have you ever made chia seed jam? What’s your favorite way to eat chia seeds?
Chia seeds and strawberries are some of my favorite things too. Can’t wait to to try this. We always make our own jams at home and I think I’ll make a couple of jars of these too.
I found this same recipe in Oxygen magazine! Delish!!
This sounds so easy and yummy! I will be making some today for sure!
Wow! I love strawberries and chia seeds too. I can’t believe how simple this is. How long will this stay good for?
I think it should last about a week or so in the fridge.
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. 🙂
I will absolutely be making this recipe soon (like this weekend)! It sounds simple and amazing!
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…
I don’t think chia overload exists. 🙂 Now I need to go check out those Be Kind Butters!
How simple and perfect! I am going to make this tonight so I can have some this weekend. 😀
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!
i love this idea! i would never think to use chia seeds for a quick jam. so easy!
I love making chia jam! It’s so easy and the flavor combinations are endless. I love that you can actually make jam with more protein and have it whenever you want!
The jam looks yum..chia seeds with strawberries is such a wonderful idea!
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 😉
Oh yeah, I should have included a warning about that. 🙂
This looks great and I love that its one more way for individuals to boost their daily fiber intake.
This looks so good. And I happen to have some strawberries sitting in my friend right now. Guess who’s making jam this weekend? This girl 🙂
Yay! I hope you love it.
I am definitely making this asap! Quick question – do you know how long this keeps in the fridge?
Probably about a week or so. Not sure it’s going to last that long around here though. 😉
What an healthy alternative to the sugary ones! Can’t wait to try with a muffin, or bagel, or toast, or PB sandwich….. 😉
Yum. Your jam looks delicious. Cute pics! Can’t wait to try.
I *just* bought four pounds of beautiful strawberries. I will be making this tonight!
Oh my gosh, I have never had chia seeds, but fresh strawberry jam, and with an extra added healthy boost sounds delicious! 🙂
I’ve never liked (berry) seeds in my jam, but CHIA seeds are so yummy and chewy! Such a good idea, I can’t wait to try!
I feel like I can smell the sweetness of the strawberries by just looking at your pictures!
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!
What a genius idea!! Will be trying this out sometime!
How fun! I am LOVING fresh, ripe strawberries right now too, they are perfection!
Wow, what a great idea! I love making chia seed “puddings” and Im sure this will be equally delicious 🙂
Awesome idea! I have some frozen cherries in the freezer. I might try this this weekend!
Yum! I’ve made apricot chia jam before and looooved it. This sounds just as tasty!
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.
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?
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 ?
You could totally make it with raspberries and I don’t think you would need to make any other changes! Let me know how it turns out.
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.
this… is genius. no more high fructose corn syrup in my pb&j.
:]
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
So glad you liked the jam and overnight oats Juju!!
Quick question: my God brother would like to know if there were any benefits from soaking oats overnight, rather than microwaving the oats in the morning? I couldn’t find anything that said it had benefits…
I don’t think there are any specific benefits – just the ease of prepping your breakfast the night before. 🙂
Thanks, Brittany! I wanted to make sure 🙂
making strawberry rhubarb chia jam at wfm today 🙂
Yay! I hope they love it.
I put a tablespoon of chia seeds in my oatbran every morning. 🙂
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!
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!
i will wait for yours new update.really enjoy to read this sites. and got lots of information.
I love strawberry jam. Homemade is way better because it didn’t contain high fructose corn syrup.
I agree! 🙂
Hi! I tried the jam and LOVED it! Soooo easy! Thanks for sharing!
woo-hoo!!
Do you have to change the amount of chia seeds if you use ground seeds?
Nope!
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 !
I’d day 3-4 days or so. It probably won’t last that long. 😉
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)
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!!
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?
I haven’t tried either preservation method but I think freezing would be best. Let me know if you try it!
I love this idea! Do you think it’d last in sealed jars (preserved) for longer than a week? Could you use other berries?
I have never tried chia seeds and have never seen them in the stores. Where can I find them?
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.
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!
This is good in Greek yogurt too.
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. 🙂
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. 🙂
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!
I’m confused…2 1/2 cups of sugar to make an amount of jam this small?
Hi Judy. Yeah, I am confused as well. You really don’t need any sugar at all if you’re strawberries are sweet.
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. 🙂
Thanks Christi!
I am definitely going to try this! Do you how long the shelf life is?
I would like to know that as well Carly…
How long would it keep in the refrigerator?
Did you ever get an answer on this? I’m wondering too…as well ability to freeze and/or can?
I have not received an answer yet Kate…. but I am anxiously awaiting because I would really like to try this!
I usually use all the jam in 4-5 days so I’m not exactly sure how much longer it lasts. Sorry I’m not more helpful in this area. 🙂
Do you blend the seeds or leave them whole? Thanks in advance and am looking forward to tryin this recipe!!
I leave them whole.
Can I process these in a hot water bath to preserve them? I cant wait to try this out!
This jam isn’t meant to be preserved via hot water bath canning. You can freezer preserve it though.
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?????
I don’t think they will be a problem!
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
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!
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.
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.
Hi! Thanks for this wonderful recipe. I use it and make it my own. I also used your site and link on my blog:
http://jetsetandfit.com/2013/07/20/ch-ch-ch-chia-and-me/
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!
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.
Hi Michelle. Yup, it definitely vegan. 🙂
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! 🙂
I’ve never tried it with apples so I’m not 100% sure but let me know if you try it. I think I might try a chia apple butter this fall.
What a great idea for sneaking in a little extra protein and omega 3s! Pinning this now 🙂
Love this so much!!…linked to it on my blog: http://citnutritionally.com/2013/09/13/ch-ch-ch-chia-jammin-new-recipe/
Thanks!!
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!!!
That’s awesome! I haven’t tried it with grapes yet.
What are cosa seeds as stated in Venessa’s statement.
What are cosa seeds as stated in Venessa’s comment.
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
Thanks so much for trying the recipe Debbie. I’m glad you’re enjoying it and experimenting with other fruits!
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 !
Sorry that was meant to say does it bother you when you eat them.
They don’t bother me. The chia seeds have a similar texture to strawberry seeds or blackberry seeds, which most people are used to when eating jam. Hope your granddad likes it! 🙂
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!
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?
Have you tried home canning this recipe?
I’d love to preserve enough of this to get us through the year.
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.
Would you be able to freeze this?
I think it would work, but to be completely honest I haven’t tried freezing it yet. Let me know if you try it!
Have you ever heard of someone canning chia jam?
No, I haven’t.
Can you make Jalepeno jelly with the chia seeds?
I haven’t tried, but you could certainly test it out! 🙂 Let me know if you do.
Just wondering… can you freeze this jam??? Would love to make a number of batches to last throughout the year
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??
Sorry – I should have replied here – I did comment on this
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!
I just made this with stevia. Delicious! Thanks
Wonderful! So glad you liked it, Kelly.
I wonder… Could this be processed in a water bath to be shelf stable?
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?
Yay! Glad you found this recipe. I haven’t had a chance to measure it, but I think it makes about 1/2 cup.
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.
I measured them before mashing. Hope this helps!