This Healthy Strawberry Chia Jam is refined sugar free, only 4 ingredients and only takes 15 minutes to make! Naturally paleo and vegan too!
PIN Healthy Strawberry Chia Jam
Going to be honest with you: I have zero desire to learn to can things.
It sounds cool in theory but not-so-patient me doesn’t like the idea of waiting for things. If I want some strawberry jam on my toast, I want it NOW….not in a month you know?
And that is where making jam out of chia seeds is going to KNOCK YOUR SOCKS OFF.
It’s so simple, so easy and so freaking versatile! Mix it in sweet potato breakfast bowls, add to instant pot steel cut oats or just slather it on some toast if you’re feeling a little more basic. It’s ALL GOOD.
What makes Strawberry Chia Jam Healthy?
When summer’s getting close, that means all things STRAWBERRY are just around the corner! All the heart eyes over here- I LOVE strawberries! I love them in Microwave Strawberry Mug Cake and in Strawberry, No Bake Gluten Free Paleo Lemon Bars, or in a cold and refreshing Strawberry Coconut Popsicles with blueberries. Another way I love to enjoy strawberries is in jam, spread on ALL THE THINGS! Traditionally, jam is loaded with refined sugar, which tastes amazing but isn’t the healthiest option, so that’s why I put a healthy spin on it. This healthy jam I’m going to show you today has zero refined sugar but is still sweet, because I used honey/agave nectar instead of white granulated sugar! All the sweetness, no sugar!
Strawberry Chia Jam Ingredients
The list of must-haves for this jam recipe isn’t long at all. I’ve rounded up some healthy, wholesome, delicious ingredients that when combined make a sweet and tasty jam that is going to become your new fave! Here’s what you’ll need:
- Strawberries, roughly chopped
- Fresh Lemon Juice
- Honey or Agave Nectar
- Chia Seeds
How to make Healthy Jelly
Healthy, sweet, delish! All you could ever want in a jam, am I right!? Making it a reality as super easy too, so let’s get started!
In a large saucepan, place the chopped strawberries, water, and fresh lemon juice. Bring the mixture to a boil.
Once this mixture reaches a boil, reduce the heat to medium and continue to cook, stirring often, until the strawberries begin to break down. This should take about 5 minutes or so. Next, remove them from heat and mash with a potato masher.
Put the mixture back onto medium heat and add the honey and chia seeds. Cook until thickened, an additional 5 minutes or so.
Pour the jam into an airtight container and let it cool on the counter with the lid off. Once it’s totally cooled, it will have thickened a lot. Place the lid on the container and store in the fridge until ready to DEVOUR!
Can I use it in other recipes that call for Strawberry Jelly?
There are so many baking recipes that use jams and jellies. If you’ve made up a batch of this chia jam and want to use it while baking, go for it! It should work great as a substitution for store bought jelly AND will be a lower sugar, more natural and healthy way to bake!
How long can I store Strawberry Jam?
When you’re not into difficult and complicated recipes, but ARE into more healthful and homemade foods, this strawberry jam is definitely for you! Spread it on toast, sandwiches, and scones or bake it into tarts and cookies! Easy, good for you, naturally sweetened- there is so much to love about this homemade jelly. Once it’s made, you can store it in the fridge in an airtight container and it will keep for about a week!
Other Healthy Strawberry Recipes
Healthy Strawberry Chia Jam
- 2 Cups Strawberries, roughly chopped (300g)
- 4 tsp Water
- 2 tsp Fresh lemon juice
- 4 tsp Honey or agave
- 4 tsp Chia seeds
- Place the strawberries, water and lemon juice into a large saucepan and bring to a boil.
- Once boiling, reduce the heat to medium and cook, stirring frequently, until the strawberries begin to break down, about 5 minutes. Remove from heat and mash them with a potato masher.
- Return to medium heat and stir in the honey and chia seeds and simmer until thick, about 5 minutes.
- Transfer to an air-tight container and let cool to room temp on the counter (it will thicken a lot)
- Refrigerate and DEVOUR when desired!
FOR THIS RECIPE, I RECOMMEND:
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