Homemade Sugar Free Strawberry Jam Recipe with Chia Seeds

A thick, naturally sweetened strawberry jam made with chia seeds instead of pectin — no refined sugar, no canning equipment required.

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Prep Time 5

Cook Time 10

Total Time 30

Servings: 24 tbsp

Course: Breakfast

Cuisine: American

Calories: 25

Main Ingredients

2 cups strawberries, fresh or frozen, chopped

2 tablespoons maple syrup (or monk fruit sweetener, or stevia to taste)

2 tablespoons chia seeds

Optional Add-Ins

1 tablespoon fresh lemon juice

½ teaspoon vanilla extractPinch of cinnamon

Cook the strawberries — In a saucepan, combine chopped strawberries and sweetener over medium heat, stirring occasionally, until the berries soften and release their juices, about 5-7 minutes.
Mash or blend — Use a fork or potato masher for a chunkier texture, or blend briefly with an immersion blender for a smoother jam.
Add the chia seeds — Remove the pan from heat and stir in the chia seeds, along with lemon juice or vanilla if using.
Let it thicken — Let the mixture sit for 10-15 minutes, stirring occasionally, as the chia seeds absorb liquid and thicken the jam.
Transfer and refrigerate — Transfer the jam to a clean jar and refrigerate until ready to use.

This is a refrigerator jam, not a canning recipe — it must be stored in the fridge, not on the shelf.
Grind the chia seeds beforehand for a smoother, more traditional jam texture without visible seeds.
Store in an airtight container in the fridge for 1-2 weeks, or freeze for up to 3 months.
Adjust chia seed amount slightly for a thicker or looser consistency.