Strawberry Chia Jam

I randomly woke up in the morning and was craving peanut butter and jelly sandwich and I realized there were strawberries in the fridge. I was planning to use the strawberries for smoothie, but hey, ended up splitting half for smoothie and half for the jam.

Recipe - Strawberry Chia Jam

  • Servings: 1 Mason
  • Print


  • 2 lbs of fresh strawberries
  • 1 Cup of Sugar ( can adjust 1/2 cup sugar if not into sweets)
  • 2 Tbsp chia seeds
  • 1/3 cup lemon juice


  1. In a bowl, wash the strawberries and drain. (make sure the strawberries are dry or patted dry to prevent making a watery jam)
  2. Cut off the stems and dice the strawberries into pieces (does not have to be perfect as it will dissolve as it cooks.)
  3. Pour the diced strawberries, sugar and lemon juice into the sauce pan. On medium heat, bring it to a boil for 5-10 minutes and stir to have everything combined.
  4. The strawberries will start breaking down and turn into a liquid. Once it reaches liquid form, bring the heat down medium low and cook for 10 minutes to reduce the liquid. Make sure to keep.
  5. Once the strawberries start to turn thick , turn off the heat. Mix in the chia seeds and let it cool. (don’t worry if there is still liquid, the chia seed will absorb it.)
  6. After the jam is cooled down, store in a jar.
Store in fridge up to 3-4 weeks.

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