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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.
Homemade strawberry chia seed jam is one of my favorite ways of using frozen fruit without dealing with the long cooking process that you expect from most preserve recipes. I wanted something lighter and naturally sweetened that was still rich and spreadable. After becoming obsessed with fresh homemade strawberry juice and the true flavor of the berries, this jam was the next logical step. If you love the idea of making your own jam but cannot commit to the laborious process, this recipe is meant for you.
I started making this jam when I had an abundance of frozen strawberries and decided I wanted something I could store and keep instead of just throwing them into smoothies. The first time I made this jam, I honestly did not expect my kids to like it. I thought they would need time to adjust to the texture, as they did with my cranberry sauce from dried cranberries. But they needed no convincing when it came to spreading it over their pancakes. I even caught one of my boys eating it straight from the jar with a spoon. Ha!
Strawberry chia seed jam gives me everything I want from homemade jam without the heavy sugar content of most store-bought versions. Chia seeds naturally thicken the fruit while adding fiber, omega-3 fatty acids, and a little protein, which makes this spread more satisfying and very appealing to me as a health coach.
Most jams depend on a long cooking process to achieve that jammy thickness and sweetness, but the chia seeds are key to the cooking process here. I start by simmering the strawberries with water just until they soften and release their natural juices, then mash them to the texture I want before stirring in the orange juice, chia seeds, and maple syrup. As the mixture rests, the chia seeds swell and thicken the jam naturally without pectin. By the next day, the consistency is thicker and much more spreadable.
A few months ago, I was helping with a school bake sale. My one mom friend from school and I were in charge of the vegan gluten-free treats, and we decided to make an adapted Victoria sponge cake, among other things. We got so caught up in the fun of baking that when it was time to assemble the cake, we suddenly realized that we had no strawberry jam for the filling. She was ready to drive to the store, but I told her I only needed a few minutes. I whipped up my strawberry chia seed jam while she timed me, and when we compared it with the travel time to the store on the GPS, I was the clear winner! Make this jam tonight, and be sure to keep your fridge stocked at all times.
🥘 Ingredients
For this strawberry chia seed jam recipe, I use simple ingredients that cook quickly while still producing a thick, fruity spread. This is everything I use to create the fresh flavor:
Frozen strawberries: Frozen strawberries break down quickly while cooking and release enough natural juices to create the jam base.
Orange juice: I use orange juice to brighten the strawberries while adding a subtle citrusy sweetness that balances the fruit.
Maple syrup: Maple syrup adds gentle sweetness without overpowering the strawberries.
Chia seeds: These absorb the liquid and naturally thicken the jam into a spreadable consistency.
Water: I cook the strawberries in a small amount of water to help soften them.
Sea salt: Just a pinch of salt helps sharpen the strawberry flavor and balance the sweet flavors.
🔪 How To Make
This is the quick step-by-step process I follow when making this strawberry chia seed jam:
Cook the strawberries: I start by adding the frozen strawberries, water, and sea salt to a medium saucepan over medium heat. Then, after a few minutes, the berries soften completely and release bright red juices into the pan.
Mash the fruit: Once the strawberries are soft, I use a potato masher to break them down to my preferred consistency. I usually leave a few small strawberry pieces for texture so the jam still looks homemade instead of overly processed.
Stir in the remaining ingredients: Next, I stir in the orange juice, maple syrup, and chia seeds until fully combined. At this point, the mixture still looks fairly loose, but the chia seeds start thickening the jam within minutes.
Cool the jam: I remove the saucepan from the heat and let the jam cool completely before transferring it to a jar or airtight container. As it cools, the texture thickens noticeably and becomes much more spreadable.
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.
Other Tips To Keep In Mind:
- 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 the 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.
📖 Variations
I love making different versions of this strawberry chia seed jam throughout the year, depending on what I have available and what my family has been craving. These are 3 variations I recommend trying:
Raspberry version: I swap the strawberries for 2 cups of frozen raspberries. This gives me a slightly tangier jam with a richer berry flavor. My husband loves this on some gluten-free scones.
Mixed berry: I combine strawberries, blueberries, and blackberries for a more complex fruit flavor and darker color. This version disappears very quickly whenever I serve it with yoghurt parfaits.
Kiwi or dragonfruit jam: If you want to downplay the appearance of the chia seeds, kiwi or dragonfruit works really well. I swap out the strawberries for the same amount of frozen kiwi or red dragon fruit. These release a bit more moisture and may require a few more minutes of simmering on the stove. I love using these versions in desserts.
🍽 Serving Suggestions
If you have a breakfast or brunch coming up, you have to make this strawberry chia seed jam. It looks gorgeous, laid out next to a basket of homemade vegan bagels and bowls of fresh vegan whipped cream. And if you want to use it as a topping, it tastes phenomenal on vegan French toast.
At home, I use this strawberry chia seed jam in a traditional way, like on healthy pumpkin scones or a stack of oat milk pancakes. But then I also like using it in slightly unconventional ways. I love using it as a filling for healthy vegan pop tarts, and as a surprise center in strawberry donuts. A friend of mine from the gym loves mixing a few spoonfuls through her healthy strawberry yogurt for extra nutrients.
🧊 Storing And ♨️ Reheating
Refrigeration: I store the jam in an airtight jar or container in the refrigerator for up to 2 weeks.
Freezing: I freeze portions in a small airtight container or silicone trays for up to 3 months.
Reheating: This jam is usually served chilled or at room temperature. If it thickens too much after refrigeration, I mix in a tiny splash of water to loosen the texture slightly.
❓Recipe FAQs
Watery jam usually means the fruit released more liquid than expected, or the chia seeds did not have enough time to absorb moisture. I let the jam chill fully before judging the consistency, and if needed, I stir in an extra teaspoon of chia seeds and let it rest again.
When making this for younger kids, I mash the strawberries more thoroughly and pulverize the chia seeds before adding them. You could even blend the jam briefly after cooking for an even smoother texture.
Fresh strawberries usually release less liquid than frozen berries, so I normally add an extra 2-4 tablespoons of water while cooking to help the fruit break down properly. Since fresh strawberries can also vary a lot in sweetness, depending on the season, I always taste the mixture before adding maple syrup. I like cutting up the fresh berries and letting them simmer for a little less time than the frozen berries, as they soften up a lot faster.
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📋 Recipe Card
Strawberry Chia Seed Jam
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.
Servings: 8
Calories: 38kcal
- 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.
Serving: 2tbsp | Calories: 38kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 34mg | Potassium: 67mg | Fiber: 3g | Sugar: 3g