An easy strawberry chia jam that is quick to make and a healthier option. The chia seeds thicken to give almost a “jam” texture and the berry fruit being naturally sweet.
With only 3 ingredients this strawberry chia jam could not be any easier to make. We be jammin’ in my Caribbean kitchen! I just need to work on a rum jam and the Caribbean experience is complete!
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The beauty of using chia seeds when making a batch of strawberry chia jam is that the swollen chia seeds look like strawberry seeds, blending nicely with the fruit. The Chief Taster accuses me of “tricking him” when I make a batch of this as he munches on the chia seeds thinking that they are strawberry seeds. However much he tries to resist a healthier option he’s not going to win in my kitchen! Sorry, husband!
I love jam and come from “jam” country back in the UK where you will find Tiptree jams back in Essex. I always smile when I see their jars wherever we are in the world. Tiptree is a small, pretty village in the county where I was born. Although their jams are amazing they are full of sugar. They do a mean fruit gin too! Loving jam does not have to be over when you are trying to avoid sugar and a chia jam is a pretty good alternative.
Although this is a simple chia jam you could add other flavours with the strawberries such as a dash of balsamic vinegar, ginger, cinnamon, vanilla or orange zest.
Chia Jam
The strawberry chia jam will keep for at least 2 weeks in the fridge, ready to slather on bread, cakes or with a pancake. Or with some whipped coconut cream and chopped nuts. Any time is jam time and if it is sugar free than more for everyone!
- 2 cups strawberries fresh or frozen
- 2 tablespoons erythritol or sugar substitute
- 2 tablespoons chia seeds
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Place the strawberries in a saucepan and add 2 tablespoons of water.
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Gently bring to the boil and simmer for 5 minutes. You may mash the berries with a fork if you want a smoother jam.
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Stir in the erythritol and remove from the heat.
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Add the chia seeds, stir thoroughly and let sit for at least 10 minutes.
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Transfer the chia jam to an airtight container and store in the fridge for up to 2 weeks.
Makes about 1-1/2 cups
Nutritional Info per whole batch – 234 Calories, 10g Fat, 6g Protein, 36g Total Carbs, 17g Fibre, 19g Net Carbs
Nutritional Info per tablespoon – 15 Calories, 0.6g Fat, 0.4g Protein, 2g Total Carbs, 1g Fibre, 1g Net Carbs
5 Comments
Robyn
December 31, 2018 at 4:53 pmI’ve never made jam before because I thought it would be difficult, but anyone can make this. It’s a bit runnier than normal jam but it tastes great!
It’s hard to measure strawberries in cups. I used 400g (2 punnets), realised that was probably about 3 cups so I used 3tbsp Natvia (stevia & erythritol) and 3tbsp chia seeds, but I’ll reduce the amount of sweetener next time. I won’t make such a big batch next time if it only lasts 2 weeks.
Angela Coleby
January 4, 2019 at 8:18 amWelcome to the world of chia jam!
Diane
May 6, 2018 at 4:12 pmWow, this jam was delicious! I only made half the recipe because I didn’t want to waste the ingredients if I didn’t like it. But I was so excited. I made another half recipe with combination of strawberries and a few frozen blueberries. Super! Thank you for posting this recipe. I love this!
Angela Coleby
May 7, 2018 at 11:53 amGlad you enjoyed it! I’ve tried it with other berries too. All wonderful and so easy.
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