Easy 3-ingredient small batch strawberry chia jam recipe! A refined sugar free chia seed jam made with fresh or frozen strawberries. No canning required!
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Disclaimer: We received a copy of The Veginner's Cookbook for review. All opinions are our own. Thank you for supporting Rhubarbarians!
Hello friends! Are you craving all the spring fruits yet? Strawberries aren't quite in season here in the Inland NW (here's a guide to strawberry season), but we are loving this small batch strawberry chia jam made with frozen strawberries!
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Refined sugar free jam
There are only 3 ingredients in this chia jam: strawberries, chia seeds, and a touch of maple syrup. And the maple syrup is optional!
With sweet berries like strawberries, there's no need for refined sugar. All the strawberry flavor pops in this jam with just a teaspoon of maple syrup.
Have you tried our small batch rhubarb jam?
No pectin jam
No need for pectin in this jam either! The chia seeds make the jam thick and well... jammy without the need for pectin or gelatin.
The chia seeds take what would be just stewed strawberries and turn it into a thick jam. Cool, huh?
The Veginner's Cookbook review
This strawberry chia jam recipe is one of the many awesome vegan recipes published in The Veginner's Cookbook. Bianca graciously shared the book with us to review here on the blog.
The first thing we noticed about this book was the amazingly green soup on the cover. You all know how much we love bright, colorful foods! After diving in, we realized how much we wanted to make EVERY.SINGLE.RECIPE. Seriously, the whole point of this book is to be "the ultimate starter guide for new vegans and the veg-curious." All the recipes are very approachable, and ones that we will definitely be trying in the future.
We decided to try out the strawberry chia jam because we have been craving all things strawberries these days, and it seemed like the perfect way to transition into spring recipes here on the blog. It definitely didn't disappoint. We ended up doubling the batch and the jar was still gone in just 2 days. It mainly got blended into yogurt, but was also just eaten with a spoon, of course.
Have you tried our strawberry jalapeno salsa?
Using frozen berries
We love using frozen berries because you can buy them year round! Berries are picked and frozen at peak season, and are great for using in the off season.
Fresh strawberries are available year round at most grocery stores, but most of them lack flavor. Frozen are better for cooking with!
Storing and freezing
Strawberry chia jam can be stored in the refrigerator in an air tight container for up to 5 days. But believe us when we say that it probably won't last that long!
To freeze: store in a small, freezer safe air tight container. Freeze for up to 6 months.
FAQs
- Can I double or triple this recipe? Yes! This recipe makes a very small amount, only ¼ cup. We like to at least double this recipe for a nice sized small jar worth.
- Is this a spreadable jam? No, this jam is chunky. You just mash the strawberries, so if you're looking for more of a jelly, puree with an immersion blender or in a food processor.
- Can I use fresh strawberries? Yep! If fresh strawberries are in season, use them! Just slice them and add a splash of water to your pan while cooking them down.
- Can I cut out the maple syrup? Of course! If you're watching your sugar intake, you could omit the maple syrup and it will have even more of a fresh strawberry flavor. 2-ingredient jam!
Recipe
Small batch strawberry chia jam
Ingredients
- 1 cup frozen or fresh strawberries*
- 1 teaspoon pure maple syrup
- 1 teaspoon chia seeds
Instructions
- Put the frozen strawberries (or fresh + 1Tbsp water) in a small pot, add the maple syrup, and let them cook on medium heat until soft.
- Mash them with a fork, add the chia seeds, and give a quick mix.
- Take the pot off the stove and let sit for about an hour to thicken. After that you can use it immediately or fill a small jar and store it in the fridge for about a week.
Notes
Nutrition
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
Thank you so much, Bianca for letting us share your amazing recipe from The Veginner's Cookbook!
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Allison
I'm going to make this! looks great, and love that it doesn't have refined sugar. Question: can this jam be canned?
Trish Bozeman
Absolutely! As long as you follow safe canning guidelines.
Bianca
Thank you so much for the amazing review, Patricia! I'm so glad you like the jam recipe. 🙂
The photos are gorgeous! You are making me crave spring soooo bad!
Patricia Bozeman
It was my pleasure, Bianca! It's definitely a jam I plan to make with lots of fruits this summer. Thanks for including me in your book tour!