Looking for a fast way to make jam without canning? Here’s an easy no-cook Strawberry Chia Jam recipe that is great on toast or biscuits.
So, I have noticed something about my blogging style over the last 7 months: I am not too talkative.
I like writing, and I am decent at it, but when I post recipes I just don’t want to say too much. When I look at recipes online, I usually skip straight to the recipe itself and skim the rest anyway.
There is only so much that can be said about Strawberry Chia Jam and I don’t think people want to read about what I did all morning (computer work & failed DIY projects). Nothing wrong with that if that is your style of blogging, but as a visual person, less talk works for me.
I have noticed around the web some really awesome recipes for home-made chia jam that require no cooking or canning. This is great for me because I have very little canning experience and I like fresh food better anyway. I decided to come up with my own version of Strawberry Jam that is raw, sugar-free, and practically fool-proof.
This tastes best with really flavorful strawberries, but if your strawberries are mediocre, you can add a little lime juice and Stevia to the jam to give it a flavor boost. I am looking forward to trying this with other fruits… : )
If you want to make this recipe with whole chia seeds, you can follow my other recipe for Nectarine Chia Jam with strawberries
Easy Strawberry Chia Jam
Raw, Vegan, Gluten-Free, Paleo; Free of: cane sugar, nuts, eggs, corn, nuts, dairy, soy Makes about 1 cup jam, 8 servings (2 Tablespoons each)
- 1 pound fresh strawberries
- 2 Tablespoons ground chia seeds
- Optional: lime juice and liquid Stevia to taste
- Wash strawberries and remove green stems. Cut in half and place in a small food processor. Process until smooth.
- Stir into the strawberry puree the ground chia seed. Depending on how sweet the strawberries are, you can add some liquid Stevia if you want the jam a bit sweeter or add some lime juice to add some tartness.
- Allow the jam to thicken in the fridge. Store covered in the fridge. Enjoy!
NOTE: I got some questions asking about freezing and this jam should freeze well. I made some Nectarine Chia Jam with whole chia seeds and it freezes and thaws great!
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist