This quick and easy chia seed strawberry jam recipe is packed with fruity goodness…all without sugar or pectin! It’s healthy, easy and so delicious spread on toast in the morning with a cup of tea or coffee.
I distinctly remember a time as a very young girl, when I ate an half a jar of my grandmother’s homemade jam all to myself. With a spoon. Berry jam recipes have always been a favorite treat of mine and in some ways my ultimate comfort food.
Of course, I don’t find all the simple carbohydrates in jam recipes very comforting. In fact, eating jam on toast can contain as much sugar as a slice of pie! Plus, without any healthy fats or protein it’s basically a blood sugar disaster waiting to happen.
Thankfully I found a way to enjoy fresh jam without getting line for the blood sugar roller coaster. It’s stacked with healthy fats. It has zero added sugar (not even natural sweeteners). Enter: my chia seed jam recipe.
That’s right, using chia seeds to thicken a fruit puree creates a texture so similar to jelly without pectin and without sugar.
I like to use frozen fruit like blueberries, strawberries and raspberries for this recipe, because freezing causes the cell walls to rupture leading to a much softer fruit. However you can use fresh fruit, just cook it down well.
Enjoy this berry jam on gluten-free toast, on top of paleo oatmeal or drizzle on dairy-free ice cream for a treat!
Chia Seed Strawberry Jam Recipe (Paleo & Vegan):
- 2 cups frozen berries
- 1/4 cup chia seeds
- juice of half lemon
- Add frozen berries to a small saucepan. Place on medium heat and cover, stirring occasionally for about 14 minutes.
- As the berries cook, they will break down. Use a fork to mash into smaller pieces, eventually it will become a thick puree.
- Stir in the chia seeds, mixing well to evenly distribute the seeds. Add lemon juice and stir well.
- Let stand for at least 15 minutes to gel. Cool and store in the fridge for a few days or freeze. Enjoy on gluten-free toast or on top of paleo oatmeal.
About the Author Ashley Sauvé of Nutritionist Eats
Ashley Sauvé is a Certified Nutritionist and Wellness Chef based in Toronto. She is the blogger behind Nutritionist Eats. Her areas of expertise include: women’s health and hormone balancing diets, eating for autoimmunity, anti-inflammatory diets, gluten-free living, elimination/hypoallergenic diets, weight loss and metabolic balance, eating for energy and immunity and ancestral nutrition.
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Can you use fresh berries and bypass the cooking?
You can use fresh berries, but you’ll still need to cook it down, it’ll just be faster.
I love the idea of this combination. The chia seeds look really nice in the jam too! Yum!
I have a similar recipe that I make using chia seeds. This homemade jam is so much healthier than anything store bought and would make such a wonder gift to give any time of the year.
Nothing beats homemade jam!
I am looking for a healthy jam/jelly recipe to can and give as gifts. Have you ever canned this recipe before?
Might you know the shelf life?
Not sure, but I would guess about a week or so.
Can I make this jam with any fruit or just berries?
This recipe has only been done with berries, so I don’t know how it would turn out with other fruit.