This easy strawberry chia jam is packed in healthy fiber and nutrients and it’s also lower in sugar than traditional jam. It comes together in under 5 minutes with a handful of steps. You can easily make this recipe ahead of time and store it in the fridge to use in a variety of ways throughout the week. Enjoy it on some toast, with some peanut butter, in oatmeal or even your morning yogurt! This four ingredient chia jam is a great substitute for traditional jam in your kiddos lunch box and it’s also baby led weaning friendly too!
The best part about this chia seed jam is that you can substitute the strawberry used in this recipe with many different fruits to provide you with a variety of options! You can choose whatever fruits you have on hand or are in season and you can even use frozen fruit as well!
If you are looking for some more make ahead recipes that will set you up for success throughout the week, you will love my pumpkin chia seed pudding recipe.
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Ingredients
- Strawberry (fresh or frozen)
- Lemon Juice
- Date Syrup
- Chia Seeds
See recipe card for quantities.
Instructions
- In a small pan on medium-high heat, add in your chopped fruit and let it cook for 5-7 minutes or until it begins to break down. You may use your wooden spoon or meat masher to slightly mash the fruit down a bit.
- Add in your lemon juice, sweetener of choice and your chia seeds and stir. Cook for an additional 30 seconds to a minute and then remove the pan from heat. Continue to stir the ingredients as needed and allow the chia seeds to become more gelatinous over the next 4-5 minutes. Enjoy!
Substitutions
- Date Syrup– If you don’t have date syrup you can substitute for honey (if you’re not vegan or under 1), maple syrup or any sweetener of choice.
This recipe is vegan, vegetarian, dairy-free, gluten-free and baby led weaning friendly!
Variations
- Strawberry– You can substitute strawberry for many other fruits. You can use figs, cherries, Persimmon or any berries really! De-stem and wash fruits as needed and chop/ peel, if applicable. You can leave raspberries, blueberries and blackberries whole!
Equipment
All you need to make this easy four ingredient strawberry chia seed jam is a small pan and a stove.
Storage
You can store this easy strawberry chia jam in an air tight container in the fridge for up to 2 weeks.
FAQ
You can substitute strawberry for many other fruits. You can use figs, cherries, Persimmon or any berries really! De-stem and wash fruits as needed and chop/ peel, if applicable. Raspberries, blueberries and blackberries may be left whole!
Yes, this recipe is vegan
Yes this recipe is suitable for baby led weaning and it’s kid friendly too!
Make Ahead
Looking for some more make ahead friendly recipes? Try these:
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Easy Strawberry Chia Jam
Equipment
- A small pan and a stovetop.
Ingredients
- 2 Cups Strawberry* fresh or frozen
- 1 Tablespoons Lemon Juice
- 2 Tablespoons Date Syrup*
- 2 Tablespoons of Chia Seeds
Instructions
- In a small pan on medium-high heat, add in your chopped fruit and let it cook for 5-7 minutes or until it begins to break down. You may use your wooden spoon or meat masher to slightly mash it down a bit.
- Add in your lemon juice, sweetener of choice and your chia seeds and stir. Cook for an additional 30 seconds to a minute and then remove the pan from heat. Continue to stir the ingredients as needed and allow the chia seeds to become more gelatinous over the next 4-5 minutes.
- Let cool completely and then transfer to a mason jar or an air-tight container of choice. Store in the fridge for up to 2 weeks. ENJOY!
Notes
*If you don’t have date syrup you can substitute for honey (if you’re not vegan or under 1), maple syrup or any sweetener of choice.
Nutrition
Food safety
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Make sure the jam cools completely before storing it in the fridge.
Jessie says
This is such a great low sugar option in place of jam. It really is a game changer especially since I’m always trying to make sure I don’t give my baby a lot of sugar.