Dips & Sauces/ Gluten Free/ Low Carb

Strawberry Chia Jam

strawberry chia jam

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! 

chia jam


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! 

chia jam

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strawberry chia jam
Strawberry Chia Jam
Course: Sauces
Author: Angela Coleby
  • 2 cups strawberries fresh or frozen
  • 2 tablespoons erythritol or sugar substitute
  • 2 tablespoons chia seeds
  1. Place the strawberries in a saucepan and add 2 tablespoons of water.

  2. Gently bring to the boil and simmer for 5 minutes. You may mash the berries with a fork if you want a smoother jam.

  3. Stir in the erythritol and remove from the heat.

  4. Add the chia seeds, stir thoroughly and let sit for at least 10 minutes.

  5. Transfer the chia jam to an airtight container and store in the fridge for up to 2 weeks.

Recipe Notes

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

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  • Reply
    May 6, 2018 at 4:12 pm

    Wow, 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!

    • Reply
      Angela Coleby
      May 7, 2018 at 11:53 am

      Glad you enjoyed it! I’ve tried it with other berries too. All wonderful and so easy.

  • Reply
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    […] mini Victoria sponge cake is a perfect afternoon treat with a classic filling of strawberry chia jam and cream.   I used a couple of tablespoons of strawberry chia jam and some whipped […]

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