Strawberry Chia Jam

You can whip up a quick strawberry jam (it's raw!)  in no time! The chia seeds make the strawberries jammy. No cooking required! Check out the recipe at!

One of the reasons why I’ve kept this blog up for so long (YOU GUYS I THINK I JUST PAST MY 8 YEAR ANNIVERSARY HERE) is my undeniable quest to try new things. I am constantly looking for something to add to my cooking arsenal/weekly meal prep. And since I have a somewhat hectic life in addition to blogging, a recipe that requires little effort with few ingredients is totally in my wheelhouse (haha! wheelhouse!). I also love when simple ingredients can combine forces to make something new and different. And let’s be real, it’s nice to have homemade things in my fridge…. I love any excuse to label mason jars & containers with washi tape & a sharpie.

Strawberry Chia Jam // shutterbean

I peeped this recipe in the My New Roots cookbook and knew I had to try it because I was a little overzealous buying strawberries this past weekend. It helps that there aren’t that many other ingredients required. I even found a rogue vanilla bean in the back of my cabinet (I totally need to clean out my spice cabinet–perhaps a High Straightenance post soon?).

Strawberry Chia Jam // shutterbean

The two main ingredients are strawberries + chia seeds. When you combine the two, the pureed strawberries thicken up and gel without having to be cooked in a pot over the stove. I am not entirely sure how to describe the taste but the jam is the essence of strawberries and less like a jam. I mean, the thickness and consistency is there but it’s pure strawberries, not a condensed/concentrated version of strawberries. You’ll be wanting to eat it directly from the jar. Promise.

And we’re off!

Honey is a good substitute if you’re not feeling the maple syrup.

Not pictured: Salt (for balance!)

Strawberry Chia Jam // shutterbean

We scrape half of a vanilla bean and collect the seeds. I think I might have used 3/4 if not all….

Strawberry Chia Jam // shutterbean

The strawberries, maple syrup, lemon juice going into a blender with a pinch of sea salt.

Strawberry Chia Jam // shutterbean

Puree! Now we add in the chia seeds. Blend and then transfer to a mason jar.

Strawberry Chia Jam // shutterbean

Let the mixture gel! A trip into the fridge for about 20 minutes does the trick.

Strawberry Chia Jam // shutterbean

I put some in my yogurt for breakfast with a little granola & fresh berries.

Strawberry Chia Jam // shutterbean

I can imagine it would be REALLY good on ice cream.

Strawberry Chia Jam // shutterbean

Like a vanilla, chocolate, strawberry situation…oh and maybe add a banana in there. Ummm. I have all of those things.  If you need me, you’ll find me over in front of my freezer with a few spoons.

Strawberry Chia Jam

makes about 2 cups
recipe from My New Roots: Inspired Plant-Based Recipes for Every Season

  • 1 pound ripe strawberries
  • 1-2 tablespoons pure maple syrup
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
  • pinch of fine sea salt
  • 3 tablespoons chia seeds

Wash and cut the tops of strawberries. Put the berries in a blender, add the maple syrup, lemon juice, vanilla bean and sea salt. Process until smooth. Slowly add the chia seeds and process until combine.

Transfer jam to a container. Seal and refrigerate for at 15-20 minutes, or until chia seeds have thickened puree to the consistency of jam. Jam will last for up to one week if kept sealed the refrigerator.

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  • Sune Moolman

    This is gorgeous! Happening asap! 🙂

  • Kathleen

    I totally made this over the weekend! Slightly diff recipe, without vanilla and lemon, but very good! Not so sicky sweet as regular jam and without a whole lotta guilt! Love the concept of swirling it into yogurt with fresh fruit. Great pics! Thanks for another great post. CH-CH-CH-CHIA…

  • DessertForTwo

    Yum! I made a batch of strawberry jam once on the stove, but why did I even need to cook it?! I like this version much better! Plus vanilla bean? YUM!

  • Meg Bollenback

    Perfectly timed as I have some strawberries that are starting to turn in the fridge and plenty of chia seeds on hand. I’d love to see a spice cabinet High Straightenance post soon! My spice cabinet is really narrow but somewhat deep (not sure if that’s your case, too), and I’m always messing around with the order to figure out how to best organize it.

  • Julie

    Love this! I’m always looking for ways to use up chia seeds.

  • Caitlin

    Holy crap, EIGHT years! (lucky number?) Here’s to many more!

  • Abby

    I love this idea. How wonderful!

    And congrats on EIGHT YEARS of blogging! Amazingness. <3

  • Kayla

    Love this idea! Soooo…. when is your cookbook coming out?! 😉

  • Laura Hager

    Yum! Congrats on 8 years of blogging!


  • lee ashley

    Um, this is kind of genius….gonna make it and put it on oatmeal, greek yogurt… I’m also thinking about slow-roasting the strawberries. Thanks, and congrats! 🙂

  • Bailey Wallace

    YUM! I need to make this ASAP!

  • Mary Frances

    Wow! Your jam looks so delicious, healthy, and easy to prepare! Will have to try with some scones for a treat 🙂

  • Susan

    Hi Tracy! Great recipe. Thanks for sharing! Do you think it would be possible to substitute the vanilla bean for just regular vanilla? If so, how much vanilla should you use instead?

  • Jayne | Tenacious Tinkering

    This is a brilliant idea. I don’t mind the cooking part for jam but I sometimes feel that cooking takes away some of that fruity freshness that I so crave with granola or yogurt. Awesome! Congrats on your blogiversary. I wanna be like you when I grow up 😉

  • Erin | Well Plated

    I have fond images of myself canning like a homesteading champion (and labeling cute jars), but I’ve been intimidated. This post was a total pep talk!

  • jenny

    this was SO good! I stirred some into greek yogurt for a snack today and it was perfection. plus, the color? SWOON.

  • Vasu manimaran

    Yum!!!!!! I can’t wait to try this ASAP.

  • Sarah

    Just made this with oat waffles for breakfast. I’d never used chia seeds before, and WOW. So easy, so good. I think the combination of gluten free waffles and low glycemic index jam are the perfect combination. I ate four waffles covered in jam and have so much energy. Never happens! Thanks for the recipe!

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  • Sarah

    Just wondering – have you tried freezing this yet? My mom makes strawberry “freezer” jam, but I’d like to try this as there’s no added sugar stuff, save for the maple syrup. Was just wondering if it would change the consistency drastically. I like making a bunch of it at once and then not have to worry about it going bad!

    • Tracy

      I have not 🙁 I wonder how it would be defrosted….like maybe the water content might increase

  • Laura

    My chia seeds did not get chopped up in my blender – they still look whole… is that supposed to happen? No matter how much I blend it doesn’t change.

    • Tracy

      They don’t need to! The blending is just to incorporate them into the mix. They’ll thicken up regardless 🙂

  • Becky

    Ate this over vanilla ice cream tonight (insert photo of Homer drooling here)

  • Marla S.

    The world would have been so dull without your for the past 8 years! Thank you for yet another awesome idea here -looking forward to making this soon 🙂

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