This Strawberry Chia Jam is super quick to make! You will only need 10 minutes, 3 ingredients, and a pot. It’s only sweetened with maple syrup and so delicious! Perfect to add on toast, on overnight oats, or in crepes.
I don’t use a lot of jam so whenever I want to make some, I just make a small batch. And for this, this Strawberry Chia Jam is perfect because it takes only 10 minutes and you’ll only need 3 ingredients.
I try to cut out white sugar wherever possible and that’s why I used maple syrup for this jam. You can use of course any sugar you prefer (coconut, brown, agave syrup, whatever is out there).
How to make Strawberry Chia Jam
You will need:
- frozen strawberries (you can also use fresh strawberries or other fruits)
- maple syrup (you can also use your favorite sweetener instead)
- chia seeds (they help thicken it up, you will not taste them)
The basic steps
Frequently Asked Questions
Yes, yes you can. I’ve already made it with blueberries and raspberries. It works with pretty much all fruits – frozen or fresh.
The chia seeds help thicken it up! So they aren’t necessary, but strongly recommended!
Use an air-tight container, store it in the fridge for up to 2-3 weeks.
More vegan recipes with strawberries
- Vegan Strawberry Pancakes
- Strawberry Shortcake Ice Cream
- Strawberry Nice Cream Shake (vegan, gluten-free, refined sugar-free)
- Vegan Summer Strawberry Cake
Love it? Rate it!
I hope you will enjoy this easy Strawberry Chia Jam as much as I did! Let me know if you give it a try!
And don’t forget to rate the recipe if you like it, this helps other users.
Strawberry Chia Jam
- 2 cups frozen strawberries
- 1 tablespoon maple syrup
- 1 teaspoon chia seeds
- In a small pot, add the frozen strawberries and maple syrup. Bring it to a boil, then you can reduce the heat and let it simmer.
- Once the strawberries are super soft, mash them with a fork (you can leave them chunky or mash until completely fine, you can even use a hand blender to blitz it up).
- Add the chia seeds, stir, let it cook for another 2 minutes.
- Then let the jam cool off (it will thicken more when colder) and use it or store it in an air-tight container and keep it in the fridge for up to 2-3 weeks.