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
9 thoughts on “Easy Strawberry Chia Jam”
Tried your method with cut up navel oranges, skin and all (except the ends and seeds as navel oranges don’t have any seeds). Found out that your “put everything in the blender and puree” technique doesn’t work as well for making marmalade, at least not what it looks like in those jars of it at the store anyway 😛
Not a total loss though….it should still work in a crockpot recipe for Chinese orange chicken that I found that called for a roughly 1-lb jar of marmalade. But the puree I got is nothing I would spread on toast 😛
Yeah, I’m not sure this would work so great with oranges since they have more juice and it would probably be a bit runny. And also the whole rind usually needs to be cooked with sugar for it to taste any good since it’s pretty bitter. Kudos for trying something new and experimenting with your food! That is the best way to find out what works and what doesn’t 🙂
Well it still thickened with the chia seeds rather nicely, and it does taste alright save for some residual bitterness (I used Truvia packets, might need to add in some more Truvia packets but as I said I’m just using this approx. 1 lb. of orange marmalade in a simple recipe for Chinese orange chicken in the crockpot and there should be enough sweetness in the sugar-free BBQ sauce and the homemade sugar-free sweet chili sauce that I will also be using in the recipe (in place of their sugar-laden cousins) to balance out the residual bitterness. I’m trying to limit my exposure to artificial sweeteners as much as I can but I am using store-bought sugar-free BBQ sauce (sweetened with sucralose) in this recipe, but only because once it’s gone I can use the empty bottle to store homemade sugar-free BBQ sauce sweetened with Truvia 😀
As for the raw technique for orange marmalade, while I might be able to get it to taste like something I can spread on toast, it looks nothing like what you see in the store-bought jars. It looks like a pale orange-colored paste. But like I said it’s a good thing it’s all going into the crockpot for making Chinese orange chicken 😛
Hello, did you try freezing yet to see how it would do? I am curious to see how it will do…I am diabetic and looking for fresh & natural recipes. Right now, we have an overabundance of strawberries in Florida and we can get a whole flat of them for $3.00. Of course, that good deal will only work if we have a way to use them before they go bad.
I haven’t tried freezing yet – but I will try this week! I may try to use this recipe with some other kinds of fruit and see how it goes, too. I will post an update soon; thanks for the reminder : )
How long will it last in the refrigerator? Does it freeze well for winter eating?
Hi Renie, I am not quite sure how long this will last in the fridge, but I would try using it up within a week. I have not tried freezing this jam yet, but I will try freezing some to find out!
Wow I never realized how easy it was to make jam! I definitely want to try this out 🙂 Thanks for sharing!
I love chia jam!!! I’ve made a raspberry one before that turned out great