All you need is 2 ingredients for this incredibly delicious and 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.
Where are all my jam lovers? If you love jam, but not the loads of calories and sugar that typically come with it, this sugar free option is for you!!
Just like my blueberry jam, this one is naturally sweetened, secretly healthy, and incredibly delicious!
I think you’re going to LOVE this vegan strawberry jam because:
- It’s made with JUST TWO ingredients!
- No chemicals or additives.
- Healthy!! Yes, truly, it’s just strawberries and chia seeds. So you even get a protein boost from your jelly.
- LOW sugar, making it perfect for weight management, and a great, guilt free option for your little ones.
- Simple to make and ready in UNDER 20 minutes.
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
All you need is 2 ingredients: strawberries and chia seeds.
If you have a sweet tooth, add in the optional maple syrup. But if your strawberries are fresh and ripe, I promise you won’t need it.
Wash, hull and quarter your strawberries, and add them to a pan. (photo 1)
Now cook over medium heat until bubbling and the strawberries are soft, approx. 6-8 minutes. (photo 2)
Use a potato masher to gently mash the strawberries, but still leaving a few chunks throughout. (photos 3-4)
Once mashed, add the chia seeds (and optional maple syrup, if using) and mix well. (photos 5-6)
Set the pan aside to cool slightly, and then divide into clean jars.
How to use it
Store your chia strawberry jam in small, clean jars. I like to keep 1 jar in the fridge for immediate use (within 1 week) and freeze the remaining jars for future use, 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.
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.
- Use CLEAN jars to store your strawberry jam.
- If the jam appears a little 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
- Strawberry Banana Popsicles
- Banana Strawberry Bread
- Strawberry Pineapple Smoothie
- Vegan Strawberry Pie [Low Sugar]
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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.