Food & Cooking Blog

Quick and Healthy Jam Recipe: Homemade Strawberry Chia Seed Jam

Have you ever wanted to know how to make homemade jam but you’ve been intimidated by the process of canning? Or, maybe you’ve been looking for a healthier recipe to complement your usually healthy cooking, wanting to make a healthy jam recipe, free of preservatives and heaping cups of sugar.

Good news, you can have both!

Healthy Homemade Strawberry Jam - Recipe On Craftsy!

Photos via edible perspective

Learn how to make healthy homemade strawberry jam!

Today I’m going to share the answer to all of your homemade jamming woes. All you need is about 15 minutes and 3 ingredients to create your very own quick homemade jam.

So, what’s the catch?

Chia Seeds

There isn’t one!

While this jam won’t have the ability to be sealed and stored in your pantry, it will stay fresh in your fridge for nearly 2 weeks. Can you imagine hosting a brunch and lining the table with fresh and healthy homemade jam?  Your guests will go wild, imagining you spent hours over the stove creating this jam masterpiece.

Healthy Homemade Strawberry Chia Seed Jam

The secret ingredient: chia seeds!

The secret ingredient comes straight from a 1980’s commercial. Do you remember Chia Pets? They always were slightly frightening to me. Who would have ever guessed those little black seeds are actually edible? And that they’re packed with nutrients!

Here are a interesting few facts about chia seeds:

  • In just 1 tablespoon of chia seeds you’ll find 6 grams of fiber, 3 grams of protein, and nearly 10% of your daily intake for calcium.
  • Chia seeds can hold more than 12 times their weight in water.
  • Unlike flax seeds, chia seeds are very easily digested in their whole-seed form.
  • Chia seeds are one of the richest sources for plant-based, omega-3 fatty acids (like the healthy fats found in salmon).
  • Chia seeds are naturally gluten-free.
  • Chia seeds combined with warm water can used as an egg substitute in vegan baked goods because of their excellent gelling properties.
  • Chia seeds are nearly tasteless, with an ever so slight nutty flavor. This means they can easily be added to a variety of recipes without impacting the flavor.

Healthy Homemade Strawberry Chia Seed Jam

One of my favorite ways to use chia seeds are in smoothies.  They don’t impact the flavor, they blend easily with the other ingredients, create a super thick texture and add a powerhouse of nutrients.

But today, we’re going to get a little more creative by using chia seeds as the secret ingredient in creating this quick and healthy jam recipe. Oh yes we are!

Spreading Homemade Strawberry Chia Jam on Toast

If you’re nervous in committing to buying an entire bag of chia seeds check the bulk bin or bulk spice aisle.  You can often find mini bags as well.  If you’re familiar with chia seeds and ready to commit you can buy a 3-pound bag at Costco for a great deal!

Recipe notes

Now, it’s time we chat about this recipe.

The fruit quickly cooks down with a small amount of sugar, and the chia seeds are stirred in at the end.  As the mixture cools, the chia seeds start working their magic.  Over the course of a few hours the seeds absorb the liquid and gel the fruit to give it a lovely jam-like texture.

You’ll need exactly 3 ingredients to get the job done (possibly 4 if you want to get fancy).

  • Frozen strawberries – Using frozen fruit is important because it will create more juice and break down a bit easier. Plus, it’s always in season!
  • Chia seeds – The chia seeds will absorb the fruit juices and gel the jam in a matter of hours. You won’t even believe it.
  • Sugar – Depending on the natural sweetness of your fruit you can use as much or as little sugar as you like.  You can use maple syrup, agave nectar, brown rice syrup, honey, coconut nectar or just pure cane sugar. If your fruit is sweet enough, you can even leave the sugar out!
  • Lemon or vanilla – These can be added towards the end of the cooking process to infuse the jam with added depth of flavor.

Peanut Butter Toast with Homemade Strawberry Jam

Quick and Healthy Homemade Strawberry Chia Seed Jam Recipe 

Yields: about 8 ounces of jam


  • 2 1/4 cups quartered frozen strawberries, (I like to freeze fresh, ripe strawberries when they’re in season!)
  • 1 – 3 tablespoons honey (or coconut nectar, maple syrup, agave nectar, etc. to make vegan)
  • 2 1/2 tablespoons chia seeds

Step 1:

Place frozen strawberries and 1 tablespoon of desired sweetener in a medium-sized pot over medium heat.

Step 2:

As the strawberries start to thaw, mash them with a fork or the back of a spoon and bring the mixture to a simmer.

Step 3:

Reduce heat to maintain the simmer for about 8 minutes, stirring frequently, until the strawberries are fully broken down and starting to thicken.

Step 4 (optional):

For a smooth jam (besides the crunch from the chia seeds), place the cooked strawberries in a blender and blend until smooth.  If you want to keep the texture of the broken down strawberries, skip this step. Place the mixture back in the pot over medium-low heat.

Step 5:

Taste the mixture and if needed, stir in more sweetener until it’s to your liking.

Step 6:

Add the chia seeds to the pot and bring to a simmer, stirring constantly for 2 minutes.

Step 7:

Remove from the heat and pour contents into a glass jar. Let cool on the counter for at least 30 minutes. Then place in the fridge until fully chilled. Seal the jar with a tight-fitting lid after the jam is fully chilled.

Step 8:

Serve chilled and keep sealed in the fridge for about 10 days.

More tips and tricks:

  • To infuse with lemon: Add 1 tablespoon fresh lemon juice with the sugar and 1 teaspoon lemon zest when you add in the chia seeds.
  • To infuse with vanilla:  Stir in 1/2 teaspoon pure vanilla extract just before pouring the jam into a jar.
  • Mixed berry: Try combining different berries together to make a more complex flavored jam.

Peanut Butter and Homemade Strawberry Jam Toast

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Carol Kelly

Why would anyone make a preserve that lasts only two weeks in the fridge.


its HEALTHY JAM what else do you want?

Carol Kelly

Why would anyone make a preserve that lasts only two weeks in the fridge.


If you… ya know… actually read the article, you’d have noticed this was a recipe for JAM… not preserves. Non-preserves are not meant to be preserved.
Additionally, decreased longevity of shelf life is the price of eating healthier versions of foods. If you don’t want to pack your body full of unnatural preservatives/gelatins, and who knows how many different lab-produced ingredients, you kind of just have to take the fact that it lasts only about 2 weeks with a grain of salt. I’d rather cut the recipe in half, make 4 oz, and have it be gone in 10 days than eat something that can sit in my fridge for over a year without spoiling.


can you freeze this?

Michelle Steinwart

Hi Ashley!

I am planning to make this recipe in the near future with frozen mixed berries 🙂 I’ve been intrigued by chia seed jam for a long time and am eager to try it out! I just had one question – was it hard to clean the pot after making the jam? I wouldn’t be AS concerned if it was my own pot, but all the pots and pans belong to my roommate and I just want to make sure I don’t ruin anything!

Thank you! and thanks for sharing this recipe 🙂


I didn’t have any problem at all. My pans are also not coated/non-stick. As long as you clean it right away you shouldn’t have any issues.


Tried it ñ loved it!!! Cut the recipe in half though and used mixed berries. Thx for sharing such healthy recipe..


Can you make this with Stevia?


I’m sure that would be fine! If your strawberries are really ripe, you most likely won’t need extra sweetener at all!

Shelby Kee

I have no problem with the jam only lasting for about 2 weeks, I am just wondering why that is? What makes this jam expire faster than other homemade jams?


the ingredients. Regular jam can contain butter, sugar, non pure vanilla extract, etc (all contain preservatives, that are quite harmful for our health). When you use organic, pure and non-GMO products the durability will decrease but will make significant difference in terms of nutrition.


Re: why it only lasts 2 weeks… because of the ingredients and the lack of processing (processing here not necessarily being a bad thing).

Typically, when making jam you use a couple of different things that can/should impact the amount of time it stays stable and safe to eat. For example, traditional long-boil jams use lots of sugar – about the same amount of sugar as fruit – that acts as a preservative by binding up the water molecules and inhibiting growth. Many low-sugar or sugar alternative jams have added preservatives mixed in with the commercial pectin to make it last longer too. Pomona’s Pectin (an excellent product, by the way) uses calcium instead. Jam also tends to be higher acid, which also inhibits microscopic growth.

Typically shelf-stable jam is heat-processed. At home, you process it in a water-bath canner, typically about 10 min for 250ml jars. The heat process kills any residual bacteria or spores and allows for safe shelf storage in the long term, and ensures a good seal on the jar. As long as the jar remains sealed, it can last years that way even without added preservatives. Alternatively, some jams can be stored in the freezer, usually up to a year.

But no matter how you make your home made jam, typically once you open a jar you need to eat it up with 2 to 4 weeks. So a 2-week life expectancy on this unprocessed jam is right in line with other home-made jams.


I love this recipe, second time making it. Used strawberry and rhubarb and 2 Tbsp honey for sweetener. Only takes a few minutes and it is delicious.


Can you use fruits other than berries for this recipe? Like mango or apple

paula rudd

I make chia seed jam, but I don’t cook it. I put my fruit in the mini blender, give it a whirl, then add seeds another whirl. Good way to use up fruit. Watermelon,grapes are good for sweetness (no sugar added). I want to make an orange marmalade, but all recipes call for cooking the oranges. Do you think it can be made the way I always do it? What is the purpose of cooking the fruit?


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