Easy Raw Strawberry Chia Jam

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Raw Strawberry Chia Seed Jam

Last weekend our local farm’s “Pick Your Own” finally opened and we came home with an abundance of this summer’s first red, sweet, juicy strawberries! We froze about half the batch and I’ve been having fun finding new ways to use the other half. Today, I’m sharing a super easy recipe for a quick, raw strawberry jam that needs no cooking and no refined sugar!

The secret ingredient to this raw jam is the super nutritious chia seed. I’ve written about the health benefits of chia seeds before and I’ve been using them almost every morning on my yogurt, granola, even my salads. What makes chia seeds perfect for this raw jam is their ability to absorb almost 10 times their weight in water and create a kind of gel-like consistency (it’s also what makes them a great substitue for eggs in lots of recipes!). 

Raw Strawberry Chia Seed Jam

I first found this idea at this neat blog, Eating Bird Food, and I immediately thought, “Umm, duhh! Chia seeds are perfect for this!” And they really are. If you’re looking for a way to make jam in about 5 minutes without worrying about added sugar, cooking times, pectin, and all the other things that go into making a traditional jam, you’ve got to try this out!

Raw Strawberry Chia Seed Jam

Start with about a cup of the best berries you can find. Berries tend to be very high in pesticide residue so I always make sure to buy organic, if not from a local farm. You can use either fresh or frozen, but if they’re frozen you’ll want to leave them out to thaw out a bit before using.

Mash the berries to the consistency you like. Since my berries were literally picked that day, I just used a fork to mash them because they were already so soft. You can also use a potato masher or throw them into the blender or food processor. Just be careful not to over-blend them, otherwise you’ll end up with more of a jelly than a jam. Of course, if you’re more into jellies, then blend away! :)

Raw Strawberry Chia Seed Jam

Once you’ve got your berries to the right consistency, add a tablespoon of water, a tablespoon of chia seeds, and a sweetener of your choice. I added a little less than a tablespoon of raw honey, but you could use maple syrup, stevia, or any liquid sweetener. Mix it all very well, making sure the chia seeds are all covered with the liquid and everything is well incorporated.

NOTE: Since my berries were pretty juicy on their own, I skipped adding the water and the jam turned out fine. So I would adjust the water based on how juicy or liquid-y your berries happen to be. 

Transfer the jam to a glass jar, cover it, and place it in the fridge for at least an hour to help it “set up.” 

Raw Strawberry Chia Seed Jam

That’s it! You now have a jar of homemade, raw jam that’s healthy, nutritious, and refined sugar free! Use it as you would any other jam – on toast, in a PB & J sandwich, spread it on pancakes, waffles, muffins, or just eat it right off the spoon! Hey, it’s super healthy so go ahead and live a little. 😉

If strawberries aren’t your thing, you can use almost any other berry for this jam. Blackberries, raspberries, and blueberries are all great for this easy homemade jam! And don’t worry about the chia seeds, you don’t even notice them in the jam since the berries already have seeds as well.

This is by far my favorite, most innovative way to use chia seeds yet!

Have you ever tried making chia seed jam? What’s your favorite jam flavor?

Raw Strawberry Chia Seed Jam
An easy homemade raw jam that's healthy, nutritious, and refined sugar free.
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Ingredients
  1. 1 cup strawberries (fresh or frozen and thawed)
  2. 1 tablespoon water (or less, depending on how "juicy" your berries are)
  3. 1 tablespoon chia seeds
  4. liquid sweetener to taste - honey, maple syrup, stevia, etc. (optional)
Instructions
  1. Mash strawberries using either a fork, potato masher, blender or food processor until desired consistency.
  2. Add water, chia seeds, and sweetener, if using, and mix very well until everything is incorporated.
  3. Transfer jam to a glass jar, cover, and place in fridge for at least 1 hour to set up.
  4. Enjoy as you would regular jam.
Notes
  1. Jam should last about 1 week in the fridge.
Adapted from Eating Bird Food
Adapted from Eating Bird Food
Nature's Nurture http://naturesnurtureblog.com/
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Sarah UmmYusuf is a former school teacher turned stay-at-home wife and mama with a passion for all things simple, natural, and homemade. She loves the natural world, and believes the solutions to many of the world’s ailments lie in nature. Her blog, , began as a way to document her family’s journey to a greener home, but has since become a thriving community and resource for those wishing to take small steps towards a more eco-friendly, natural and sustainable lifestyle. Follow her on Facebook, Twitter, Google+, and Pinterest.

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Comments

  1. says

    I have a ton of very ripe raspberries that need to get used up. I remembered seeing this on Instagram today so I stopped by to check it out. I’m going to give it a try … I Love Chia!!! Thanks :)

  2. says

    I just made this following your recipe. I’m doing a no added sugar kind of lifestyle and was really wanting some jam with my spelt toast. This is perfect! Thank you for sharing this recipe. I’m going to try it with raspberries next!

  3. Silvia says

    Beyond brilliant! Will try this week while farmer’s markets are still roaring!

    I’m not Muslim, but I wanted to wish you and your family a Ramadan Kareem!

    Thanks for this lovely blog.

  4. Ana says

    Love this recipe I had been looking for something fast, simple, & delicious. I found it.
    Thank you for sharing.

    • says

      Hi Amber, I’ve actually heard of others making it with chia powder, although I haven’t tried it myself. If you try it, please let us know how it works out!

    • says

      I’m really not sure as I haven’t tried freezing it. I’m sure it would freeze quite well and probably for a good long while, but just not sure for how long.

  5. Also Sarah says

    Just found this and have a question – the “1 cup strawberries,” is that measured before or after they’re mashed up? And if it’s before… how in the world do you measure 1 cup of whole berries?? There’s going to be a lot of empty space in that measure! I’ve never understood how to do that the right way :-/ Help??

    • says

      Hi Also Sarah! Haha, I know what you mean! I just measure them before they’re mashed up. If they’re particularly large berries, I just eyeball it and do a “heaping cup” so it’s kind of overflowing a little.

    • says

      I’m sorry, but I’m not familiar with using stevia so I wouldn’t know. The sweetener amount is to taste, and depends on the sweetness of your berries. So I would start with a small amount and taste it, and keep adding more until you feel it’s to your liking.

    • Ernest Harris says

      I buy “Stevia for Cooking” in a package from WalMart. Instructions say 1X1 to replace sugar. Works for me.

  6. Marcia says

    I just made this, but put it in an ice cube tray and then plan to put them in freezer bags and use then like the little packets you get in restaurants.

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