Sugar Free Strawberry Chia Seed Jam

This strawberry chia seed jam is quick and easy to make, and naturally sugar free. Spread it on toast or biscuits, or swirl it into yogurt or oatmeal for a delicious breakfast.

You might also love this fresh strawberry pretzel pie, strawberry orange creamsicles, and no churn roasted strawberry ice cream.

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Why You’ll Love This Recipe

So Quick and Easy. This jam only requires a few ingredients and a few minutes to make, then you just wait for it to thicken.

Naturally Sugar Free. You can certainly add a little sugar, or another sweetener of your choice, but this strawberry chia seed jam is delicious as is, with just the sweetness of the strawberries.

Perfect for Breakfast. Spoon the jam onto toast or hot biscuits, make a peanut butter and jelly sandwich, or swirl it into oatmeal or yogurt.

Customizable. Make the jam as thick or saucy as you like, simply by adjusting the amount of chia seeds.

What are chia seeds?

Chia seeds are the edible seeds of Salvia hispanica, a flowering plant in the mint family which is native to central and southern Mexico. The seeds are oval shaped, and their color ranges from gray to white. When soaked in liquid, chia seeds absorb up to 12 times their weight, and develop a thick gel coating, which works to thicken the liquid.

This thickening quality is why they work so well in strawberry chia seed jam. When stirred into crushed strawberries, the seeds absorb the juices from the fruit, thickening the jam without any need for added sugar or pectin. The seeds are also high in fiber, and are a very nutritious addition to your diet.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

• Strawberries. You can use either fresh or frozen strawberries. Both work well in this chia seed jam recipe.
• Chia Seeds. Thickens the jam and adds a mild nutty flavor.
• Vanilla. The vanilla is optional, but a dash of vanilla extract or ground vanilla is delicious with the fresh strawberries.
• Lemon Juice. Adds a bit of tartness.
• Sweetener. There’s no need to add sugar if you don’t want to. But you could add a variety of sweeteners, such as granulated sugar, honey, pure maple syrup, stevia, or agave.

Instructions

• Wash and hull the strawberries, then cut them into quarters.
• Place the strawberries in a saucepan, and bring to a simmer over medium heat, just to draw out the juices. Use a potato masher to slightly mash the berries, leaving them as chunky as you like.

• Remove the strawberries from the heat and stir in the remaining ingredients.
• Scrape the jam into a bowl, cover and refrigerate for 4 hours until thickened. If you’d like it a little thicker, stir in another tablespoon of chia seeds, and let chill for another hour.
• Spoon the jam into jars. The jam can be refrigerated for up to 1 week, or frozen for up to 3-6 months.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

Can I make chia seed jam with any type of fruit?

This recipe works well with many types of berries and soft, juicy fruits. You can try it with raspberries, blackberries, blueberries, peaches, plums or apricots.

How long can I refrigerate the jam?

Since there’s no sugar to preserve the fruit, you should only refrigerate the jam for up to 1 week.

Can I freeze strawberry chia jam?

Absolutely. This is the bests way to preserve your jam for later. Be sure to leave 1/2 inch “head space” at the top of your jars, to allow for expansion as the jam freezes. You can freeze the jam for up to 3-6 months.

Can I can chia jam to preserve it?

No, this type of jam doesn’t work well with traditional canning and preserving methods since it doesn’t contain any sugar.

How long does it take the jam to thicken?

It will start to thicken within a few minutes, but let it sit for at least 4 hours to fully thicken. After 4 hours, if it’s too thin, stir in more chia seeds. If it’s too thick, stir in more crushed strawberries.

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