10-Minute Strawberry Chia Jam

a close up shot of a spoonful of homemade strawberry chia jam with visible chia seeds and strawberry chunks.

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10-Minute Strawberry Chia Jam

This homemade strawberry jam is quick, wholesome, and pectin-free. With fresh strawberries and nutrient-rich chia seeds, it’s perfect for breakfast or meal prep.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American

Keyword: 10 Minute Strawberry Chia Jam, Homemade Strawberry Chia Jam, Strawberry Chia Jam, Strawberry Chia Seed Jam

Servings: servings

Author: Lama

Ingredients

2 cups Fresh or frozen strawberries
¾ cup Water
3 tablespoons Chia seeds
2 tablespoons Honey maple syrup, or other sweetener (optional, to taste)
½ teaspoon Lemon juice optional

Instructions

Rinse fresh strawberries under cold water, pat them dry, and remove the green stems (hull them).
If using frozen, no need to thaw first; they’ll soften as they cook.
Place the strawberries in a small saucepan over medium heat. Cook for about 5–7 minutes, stirring occasionally, until the berries begin to soften and release their juices.
Mash the strawberries with a fork or potato masher to your desired texture. Leave some chunks for a rustic jam or mash until smooth.
Stir in the chia seeds, lemon juice, and sweetener if using. Continue cooking for 5 minutes or so, stirring often, until everything is well combined.
Remove the saucepan from the heat and let the mixture sit for 5–10 minutes. The chia seeds will absorb liquid and thicken the jam as it cools.
Once cooled, transfer to a clean jar or airtight container. The jam will continue to set as it rests.
Store in the refrigerator for up to 1 week.

Notes

Taste and adjust sweetness: strawberries vary in tartness. Start with a small amount of sweetener, then taste as you go. Ripe, in-season berries don’t need much at all.

Customize the texture: for a chunkier jam, mash lightly. For a smoother jam, blend the strawberries after cooking and before adding chia seeds.

Let it set properly: chia seeds will continue to thicken the strawberry jam as it cools, so let the jam rest before transferring to jars for the best texture.

Nutrition