This Strawberry Chia Seed Jam is fresh, fruity, and made with just 3 simple ingredients. An easy homemade chia jam recipe with strawberries, honey, and chia seeds, with no pectin required.
This Strawberry Chia Seed Jam is the kind of simple homemade recipe that makes everyday breakfasts and snacks feel so much better – and healthier! It’s bright, fruity, lightly sweet, and made with only three simple ingredients, so it’s a wonderful alternative to traditional jam when you want something fresh and easy without a long ingredient list. The chia seeds thicken the jam naturally which means no pectin, no complicated canning process, and no fussy steps. Oh, and did I mention there’s no refined sugar in this recipe?!
What makes this jam recipe especially worth keeping in your fridge is how practical it is. It comes together in just a few minutes, it works beautifully with fresh strawberries, and you can leave it a little chunky or blend it smooth, depending on how you like your jam. It’s easy enough for a weeknight kitchen project, but useful enough that once you make it, you’ll want to keep a jar on hand for toast, yogurt, sandwiches, and more.
This recipe works because it’s super simple while still giving you a jam-like texture and bright, fresh strawberry flavour. The strawberries and honey cook down together first, which helps soften the fruit and concentrate the flavour, and then the chia seeds are stirred in to thicken everything naturally as the mixture simmers and cools. That means you get a spreadable jam texture without needing pectin or gelatin.
It also works because it’s incredibly approachable. There’s no thermometer needed, no special preserving technique, and no complicated ingredient list. If you want a chunkier jam, you can leave it as-is after simmering with large chunks of berries. If you prefer it smoother, you can pulse it briefly in a blender or use an immersion blender. That flexibility makes it a great homemade staple for beginners and experienced cooks alike.
And because most conventional jams are made with a ton of refined sugar, this chia seed jam recipe is the perfect alternative if you’re health-conscious, cutting carbs, or just trying to reduce the sugar in your diet. Its sweetness comes from fresh fruit and a little bit of honey, so it’s a wholesome alternative to jam from the grocery store and great for kids!
PRO Tips for Strawberry Chia Seed Jam Success
Because the ingredient list is so short, the flavour of the fruit really matters. Sweet, ripe berries will give you the best-tasting and best-looking jam.
Let the fruit soften and come to a boil first. Adding the chia seeds after that helps them thicken the jam properly instead of the chia seeds clumping if you add them too soon.
For a more rustic jam, mash the berries lightly in the pot. For a smoother texture, break them down more thoroughly or blend the jam a bit at the end.
A gentle simmer is enough. This gives the seeds time to hydrate and thicken the mixture without burning the jam.
The jam will seem looser and more fluid while it’s still hot. Give it time to cool and chill and it will thicken nicely.
If your berries are especially tart or a little underripe, you may want to add a little more honey. The beauty of homemade jam is that you can adjust it to your taste.
Time needed: 40 minutes
Follow these steps for the BEST healthy jam recipe with chia seeds!
- Start by cooking the strawberries and honey together
Once the berries begin to warm up, they’ll release their juices and soften quickly. Stir them often so the honey melts in evenly and nothing sticks on the bottom of the pan.
- Mash the fruit while it softens.
This is where you get to decide what kind of jam you want. If you like more texture, just mash enough to break the berries down. If you prefer a smoother jam, you can mash it more now or blend it later.
- Add the chia seeds once the mixture is boiling.
Once you see a slow boil and the berries are softened, stir in the chia seeds and reduce the heat. From this point on, you’re really just giving the jam time to thicken and come together.
- Simmer gently and stir regularly.
A low simmer for about 15 minutes gives the chia seeds time to do their job. The jam should look glossy and slightly thickened, but it may still seem looser than expected while it’s hot.
- Blend if you want a smoother finish.
If chunky jam isn’t your thing, pulse it a few times in a blender or use an immersion blender very briefly. You don’t need to puree it completely unless that’s your preference.
- Let it cool completely before storing.
Pour the jam into a jar, let it cool to room temperature, and then refrigerate it. It will thicken more as it cools, so this final resting time is part of the process.
- Swap the honey for maple syrup or agave. If you want a vegan version, both are good options and work well in this recipe.
- Use other fruit. This style of chia jam also works well with other fruit, especially berries and soft fruit. It’s a great method to keep in mind when strawberries aren’t in season. If you like this jam, you’ll love our Healthy Chia Seed Peach Jam, our Easy 3-Ingredient Chia Seed Raspberry Jam, or our 3-Ingredient Blueberry Chia Seed Jam.
- Add some vanilla. Adding vanilla extract gives this jam even more flavour and somehow makes it taste sweeter. You could even try almond extract for a different flavour twist.
- Make it smoother or chunkier. This is one of the easiest ways to change the recipe without changing the ingredients. Mash lightly for a more rustic texture, or blend briefly for a smoother spread.
- Adjust the sweetness slightly. If your strawberries are especially tart, you can add a little more honey. Since the recipe is so simple, small adjustments like this make a noticeable difference.
This jam is not shelf-stable, so it should be stored in the refrigerator or freezer. Keep it in a tightly sealed jar or container in the fridge for up to 2 weeks. Because it’s lower in sugar and not processed for canning, it should not be stored at room temperature once it’s cooled after cooking.
For freezing, let the jam cool completely first, then transfer it to a freezer-safe container or freezer jam jar. It keeps well in the freezer for up to 6 months. If you like to keep small portions on hand, freezing it in smaller jars or containers makes it easier to thaw only what you need.
This jam is lovely on toast, scones, crackers, and English muffins, but it’s also a really easy way to add fruity flavour to everyday breakfasts and snacks. Spoon it over yogurt, swirl it into oatmeal, or use it as a topping for pancakes and waffles. The lightly sweet, fresh strawberry flavour also works beautifully with nut butter for peanut butter and jam sandwiches.
It’s also delicious in simple desserts. Try it over vanilla ice cream, layered into parfaits, or spread onto a snack board with crackers and cheese if you want something a little bit different. Because it’s soft and spoonable, it’s easy to use in so many ways throughout the week.
Is this jam shelf-stable?
No. This recipe is not shelf-stable because it does not contain enough sugar for safe room-temperature storage. It should be refrigerated or frozen.
Is it safe to can chia seed jam?
No. This is not a canning recipe, and it is not recommended for canning because the sugar content is too low for shelf stability.
Can I freeze this healthy strawberry chia jam?
Yes. It freezes very well for up to 6 months in an airtight container or freezer-safe jar.
Can I make this jam with other types of fruit?
Yes. This style of jam works with other fruit as well, especially other berries and soft fruit. If you like this jam, you’ll love our Healthy Chia Seed Peach Jam, our Easy 3-Ingredient Chia Seed Raspberry Jam, or our 3-Ingredient Blueberry Chia Seed Jam.
Can I use chia seeds instead of pectin in other jam recipes?
No. Chia seed jam and pectin jam are not interchangeable methods for making jam. If you want to use chia seeds, it’s best to follow a recipe developed specifically for chia jam.
How long does it last in the fridge?
It keeps for up to 2 weeks in the refrigerator when stored in a sealed container.
Why does this jam seem too runny at first?
That’s normal. While it’s hot, the jam will look looser and more fluid than the final texture. The chia seeds need time to hydrate and thicken the mixture as it cools and chills.
Can I make it smoother?
Yes. If you prefer a smoother jam, pulse it briefly in a blender or use an immersion blender after cooking.
Can I make it vegan?
Yes. Swap the honey for maple syrup or agave nectar and the recipe still works beautifully.
More Easy Fresh Fruit Recipes
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Strawberry Chia Seed Jam
Recipe: Equipment
Recipe: Ingredients
- 1 pound fresh strawberries, washed, hulled, and sliced
- 3 tablespoons honey add 1 more tablespoon if you like your jam very sweet, or other vegan honey substitute
- 2 tablespoons chia seeds
Recipe: Instructions
- Heat a medium saucepan over medium heat and add the strawberries. Add the honey and place on the stove over medium heat.
- As the strawberries begin to soften over the heat, stir them around in their juices and the honey.
- Once the berries have softened to the point that they’re starting to fall apart, use a potato masher or fork to break them up even more.
- Let the mixture come to a slow boil, stirring almost continually. Once you see some big bubbles break the surface, add the chia seeds.
- The chia seeds will help the jam achieve a gelatinous texture while also adding fibre, protein, and healthy Omega-3 fats.
- Continue stirring the mixture over low heat for about 15 minutes, and then remove the pan from the stove.
- If you enjoy jam with small chunks of fruit in it, then you’re done! Simply pour the mixture into a mason jar and cover it tightly with a lid.
- If you’d prefer jam with a smoother texture, feel free to add the mixture to your blender and pulse it a few times before pouring it into a mason jar. Or, use an immersion blender and pulse only a few times.
- While the jam is still hot, it may seem more fluid that you would expect. The chia seeds need a bit of time to do their work, so let the jam cool to room temperature in the jar and then put your jar of jam in the fridge for a few hours and it will achieve the perfect texture.
- Enjoy on toast, gluten-free crackers or scones, over yogurt or even ice cream.
Recipe: Notes
Storage Instructions
This jam keeps for up to 2 weeks in the fridge, but beware: since it doesn’t contain any preservatives, has a low sugar content, and hasn’t undergone the proper canning process it must be kept refrigerated or frozen. We do not recommend canning this jam as it does not have a high enough sugar content to be shelf stable.Freezer Instructions
This jam can be frozen for up to 6 months.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Hi.
Love the recipe because it has no sugar. Under Nutrition, is that 453 calories for two tablespoons?
Thanks.
Kevin
Hi Kevin, the whole jar is 453 calories!
I made this recipe except it’s already made and I need it sweeter? Anything I can add even though it’s already made?
The overall sweetness of the jam depends a lot on how sweet and ripe your strawberries are. You can add some honey to taste in the jam at the end to make it as sweet as you like. Enjoy! 😊
Hello! I’m a bit unclear on what’s allowed with homemade freezer/fridge jams. Can I freeze this, take it out when I want to use it, return it to the freezer, etc?
This recipe sounds great, I can’t wait to try it!
Once the jam has been frozen and you remove it from the freezer to enjoy, store it in the fridge and use it within 2-3 weeks. It’s called freezer jam because you need to store it in the freezer instead of on a shelf at room temperature.
Made it from my own strawberry garden:)) Great tasting jam!! Thank you ☺️
So glad you liked it! 🙂
You’re welcome Maria!🙂
I already made it and it’s delicious,thank you.
How long does it last when refrigerated?
Thank you!
You’re welcome Albert! It keeps for a couple weeks in the fridge.🙂
I don’t have any strawberries at this time but lots of mangoes. I made the recipe with mangoes and it turned out great. The onl change I will make next time is to use only 2 tbsp of honey.
Happy to hear it turned out delicious with mangoes too!!🙂
Thanks for recipe, I also added a little cinnamon, have to say, it is fabulous.
So glad you liked the recipe! 🙂
Hi! Thanks for the great recipe! Fo you think I could use flaxseeds (ground) in place of chia seeds?
Flax seeds don’t create as much of a gelatinous texture as the chia seeds do, so the end result won’t be the same.
I love this recipe! Thank you so much for sharing. It’s going on my on my recipes to try list!
Glad to hear you like it so much! Let us know how it goes!🙂
I was looking at the nutrition label, although the numbers are per serving I did not see a serving size, i.e. tbsp, tsp.
One serving is about 2 tablespoons.
I was reading nutrition label also, so 2tbs are 97 carbs and 74 sugars?
No, 1 serving (2 tbsp) is 38 kcal, 8g of carbs and 6g of sugars.
I plan to make jam with peaches from our tree. Will Chia be ok still? This is my first go at homemade jam, so should I adjust any of the measurments. Can’t wait to try it.
I can’t comment since I’ve never made this jam with peaches. Sorry!
Great Jam!
Do you use this jam in your other recipes? Could it work in a jam tart or cake?
Just wondering if it would affect the consistency or structure of the bake. I’m planning a Bakewell Tart and would like to keep the sugar down where possible, but don’t want to lose the structural integrity with sloppy jam!
I’m sorry, I can’t say how this would perform in a Bakewell Tart as I’ve never used this jam in a recipe like that. However, it does set up pretty well and isn’t any sloppier than the store-bought jam that’s available. Good luck!
Would you have suggestions for making this with a sugar substitute? I’d like to make some for my mom and she’s on the keto diet.
A sugar substitute would work as long as it doesn’t alter the texture of the jam. I don’t personally have experience with this, but the honey only lends flavour here and not texture, so replacing it wouldn’t affect the jam too much.
Does this recipe come out 0k if i double or triple? I have a lot of strawberries. Cant wait to try this.
Absolutely! I almost always double the batch 🙂
I made this recipe last night and doubled it to make a bit more. I only used 3 TBS chia seeds that I ground first. It was perfect. I have tried other recipes but this was hands down the best!
So glad you loved it so much! Thanks!!
Has anyone tried replacing the honey with Agave Syrup? Same ratio?
Yes, it works roughly the same!
Wondering if one could use stevia & drop the honey in this recipe. Or, at least reduce the amount. I’m sure you could reduce it but not sure about deleting it totally.
Yes, you can reduce the honey. I’ve never tried adding stevia, but I’m sure it would work since it doesn’t have an effect on the texture.
Could I do this with peaches…has anyone tried?
I’ve never tried with peaches, so I can’t comment on exactly how it would work. Sorry!
I typically make strawberry freezer jam. I don’t cook it. I have used chia seeds in recipes and smoothies. I hadn’t thought to use them in place of pectin. I wonder if the consistency would be too far off if I didn’t cook it. With freezer jam you just add pureed strawberries to sugar and pectin and stir for three minutes. Then you let it sit for a few minutes (I think 10). I’m not really familiar enough with the chia seeds to know if that would work with them to get the right consistency or if they would need to be cooked. I’ll have to give it a try though. I’ve only been using 1/3 the amount of sugar it calls for in my current recipe and we don’t notice the difference. It keeps in the freezer really well.
The chia seeds will help it thicken up even if you don’t cook it, but cooking the berries helps to reduce the water content and concentrate the flavour. I always cook my jam when I make this recipe, so I can’t really comment on how it would turn out without cooking. Good luck!