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.
Servings: 8 servings
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.