I love a good healthy jam that I can spread on toasts or add into yoghurt for breakfast. I have not been taking jams for many years, due to the high amount of sugar in it, until I discovered using chia seeds to thicken jam and stevia sweetener to sweeten it. This strawberry jam made with chia seed is absolutely delicious and wholesome, it’s also really quick and easy to make.
I took about 15 minutes to cook down this strawberry jam to the thickened jam consistency. I also added fresh lemon juice so that the jam can last longer, and the lemon juice adds some tartness to the strawberry flavour. This is a great way to preserve strawberries during harvest time or when the fruit is going on massive sale in the supermarket. Storebought jams usually contain a large amount of sugar but since I’m making it myself, I can control and amount and type of sweetener. The jam really does not have to be too sweet as the fruit itself is already very sweet, and I prefer the natural sweetness of the fruit.
That said, the same cooking method can be used to make any type of fruit jams, such as peaches, apricots, grapes, raspberries, kiwi, blackberries, cherries. You can either use fresh or frozen fruits. Check out my recipes on leftover mandarin orange jam (leftover from Chinese New Year), cranberry chia seed jam, and blueberry chia seed jam.
I love spreading my homemade jams on breakfast toasts, add it to my muesli and yoghurt for a quick snack or breakfast, use it on thumbprint cookies, pair it with cheese on my chachuterie cheese board, I have even added it to soda to make a nice sparkling strawberry soda.
Watch how to make Strawberry Jam with Chia Seeds on YouTube
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Strawberry Chia Seed Jam without Pectin
- 350 g strawberries
- 2 tbsp fresh lemon juice
- 1 tsp chia seeds
- 30 g Stevia sweetener
- Remove the hulls and stems from the strawberries and slice thinly.Note: The hull is the green leafy top and a small bit of the interior of the strawberry.350 g strawberries
- Add strawberries, stevia sweetener, and fresh lemon juice in a saucepan and cook over medium heat. Stir regularly.2 tbsp fresh lemon juice, 30 g Stevia sweetener
- Bring to a boil. Strawberries will soften and release juices. Then reduce heat and let it simmer while stirring regularly.
- Mash the strawberries with a potato masher.
- Add chia seeds and stir until well-incorporated for about 10-15 minutes.Note: Stir regularly to make sure the jam doesn't get burnt at the bottom of the saucepan.1 tsp chia seeds
- Once the strawberry jam thickens, remove from heat. The jam will thicken more when it cools.
- Cool the jam to room temperature before storing it in a sterile airtight container. Store in the fridge for 3-4 weeks.
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Looks fantastic and yet simple recipe 😀
Thank you dear Mandy!