This quick and easy chia seed strawberry jam recipe is packed with fruity goodness…all without sugar or pectin!
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):
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- 2 cups frozen berries
- ¼ cup chia seeds
- ½ lemon, juiced
- 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.