Strawberry-Vanilla Chia Seed Jam

August 25, 2016
5 Ratings
Photo by Angela Liddon
  • Makes 1 1/3 to 1 1/2 cups
Author Notes

Chia seed jam has been my go-to quick-and-easy jam recipe for years. While not a traditional jam by any means, I certainly don’t miss all the refined sugar of traditional versions when I enjoy this fresh, vibrant spread. You’ll be happy to know that chia seed jam also freezes well. I like to portion individual servings into a silicone mini-muffin tray, freeze them until they’re solid, and then pop them out and store them in a freezer bag. This way you can have chia seed jam ready anytime! Simply thaw it in the fridge or at room temperature. If I’m making overnight oats, I will often thaw a cube of chia seed jam in the fridge overnight while the oats thicken. Then it’s all ready for me to enjoy in the morning without any fuss. How’s that for easy? —Angela Liddon

What You'll Need
  • 3 1/2 cups frozen strawberries
  • 1/4 cup pure maple syrup
  • Dash fine sea salt
  • 2 tablespoons chia seeds
  • 2 seeded vanilla beans or 1/2 teaspoon pure vanilla bean powder
  • 1 teaspoon fresh lemon juice (optional)
  1. In a medium pot, stir together the berries, maple syrup, and salt until combined. Bring to a simmer over medium-high heat and cook for 5 to 7 minutes, until the berries have softened (they will release a lot of liquid during this time).
  2. Reduce the heat to medium and carefully mash the berries with a potato masher until mostly smooth. The jam will still look very watery at this point, but this is normal!
  3. Add the chia seeds and stir until combined. Simmer over low-medium heat, stirring frequently (reducing heat if necessary to avoid sticking) for 8 to 15 minutes more, until a lot of the liquid has cooked off and the mixture has thickened slightly.
  4. Remove from the heat and stir in the vanilla beans or vanilla bean powder, and lemon juice (if using). Transfer the mixture to a bowl and refrigerate, uncovered, until cool, at least a couple of hours. For quicker cooling, pop the jam into the freezer, uncovered, for 45 minutes, stirring every 15 minutes. The chia seed jam will keep in an airtight container in the fridge for up to 2 weeks. It also freezes well for 1 to 2 months.

See what other Food52ers are saying.

  • Dane Garza
    Dane Garza
  • Yirgach

3 Reviews

Yirgach August 24, 2021
I have made this for several years. You can use any sort of fresh berries (about 8 oz.), like Blackberry,Blueberry, etc. Just muddle them whole into a mash. Strawberry has the most water so adjust the Chia seeds accordingly. Add a splash of balsamic, (Lucini Cherry is good). Add 1 TBS powered Vitamin C (5000 mg/tsp) and cover the surface with Glad wrap. Have never used vanilla or agave, always amber maple syrup.
Yirgach August 24, 2021
Also, no need to cook the fresh berries, you want to keep as much of the vitamins and phytos as possible. Just mix well, cover and put in the fridge overnite.
Dane G. May 6, 2018
Can I use vanilla extract instead of vanilla beans or powder? Instead of maple syrup can I use agave syrup?