All you need is 2 ingredients for this incredibly delicious and refined sugar free strawberry jam! So simple to prepare and ready in no time. Even if this is your first time making jam, this foolproof recipe has got you covered.
This recipe was originally published in March 2019. It has been updated for content and photos.
Love jam, but not all the added sugar?
Then you’re in luck. 🙂
This sugar-free strawberry jam is the perfect sweet treat, without the excess calories and added sugar.
Just like my blueberry jam, this one is naturally sweetened, secretly healthy, and incredibly delicious!
Why you’ll love it
- It’s made with JUST TWO ingredients! (Plus an optional third if needed.)
- No chemicals, artificial preservatives, or additives.
- Healthy!! Yes, truly, this sugar-free strawberry jam is actually wholesome! It’s made with just fruit and chia seeds for a protein boost in your jelly.
- LOW sugar makes it perfect for weight management and a great, guilt-free option for your little ones.
- Simple to make and ready in UNDER 20 minutes. 🥳
Here’s what you’ll need to make our sugar-free strawberry jam recipe.
- Strawberries: Use fresh strawberries for the best taste and results. Choose strawberries that are firm with bright green stems.
- Chia seeds: You may use white or black chia seeds to achieve the same results. NOTE that dark chia seeds will darken the colour of your jam.
- Maple syrup: The extra sweetener is OPTIONAL. I find it is not needed, especially if using fresh and in-season strawberries. However, if you have a sweet tooth, adding some unrefined maple syrup helps. You may also try stevia to sweeten if you need a keto-friendly option.
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Wash, hull, and quarter your strawberries, and add them to a saucepan or skillet. (photo 1)
Bring to a low boil until the berries make foam and are soft, approx. 6 minutes. (photo 2)
Use a potato masher to gently mash the mixture, but leave a few chunks for texture. (photos 3)
Add the chia seeds (and optional maple syrup) and stir to combine. (photo 4)
NOTE: If you prefer a perfectly smooth jam, use a blender instead of a potato masher.
Set the pan aside to cool slightly, and then divide into clean jars.
How to use it
- Spread it on toast, pancakes, or waffles.
- Make PB+J sandwiches.
- Dollop it over nice cream or fudgy brownies.
- Layer it into cakes, or top cheesecake.
- Stir some into yogurt or chia pudding.
Store your chia strawberry jam in small, clean jars with a lid that seals well.
I like to keep 1 jar in the refrigerator for immediate use (within 1 week) and freeze the remaining jars for future use, for up to 6 months.
Expert Tips + Variations
- Use CLEAN and dry jars to store your strawberry jam to prevent bacteria build-up.
- If the jam appears watery once cooked, not to worry. As it cools, the chia seeds will continue to absorb the liquid and leave behind a perfectly textured, thick jelly.
- I use black chia seeds, as those are easiest to find where I live. They do darken the jam colour slightly, but you may use white chia seeds for a brighter coloured jam, if available.
- For a slightly thinner consistency, reduce the chia seeds to ¼ cup.
More delicious strawberry recipes
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- Quarter the strawberries and add to a large pan. Cook over medium heat for 6-8 minutes, until soft and bubbling.
- Then remove from the heat and use a potato masher to gently mash the strawberries, but still leaving some chunky fruit pieces. Add the chia seeds and maple syrup, if using, and mix well.
- Set aside to let cool slightly, and then divide the jam into clean, air tight jars. Jam will completely set once refrigerated overnight or at least 4 hours. Refrigerate to use within 1 week or freeze for up to 4 months.
You may use frozen strawberries if you don’t have fresh available. They will take a little longer to cook through, but you may sub them cup for cup.
I use black as I find them the most common and easy to find. However, they do darken the jam a little. You may use white chia seeds for brighter results.
Yes, check out my blueberry chia jam for more inspiration. You may also use raspberries or blackberries, too.
Give your strawberry chia jam enough time to cool and set. As it cools, the chia seeds will absorb any excess liquid, resulting in a thicker, non-runny jelly.
Either, not enough chia seeds were used, or not enough time has passed to allow your chia seeds to work their magic. Make sure to refrigerate your jam for at least 4 hours before enjoying it.
You may grind your chia seeds before adding them to your strawberries if preferred. Or you may purchase ground chia seeds.
Yes, this jam recipe is easily doubled or more. I like making a big batch to have enough jam to freeze for several months.