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A jar of chia seed jam with a spoon scooping some.
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5 from 1 vote

Strawberry Chia Jam

A delicious strawberry jam recipe made healthier with chia seeds, naturally sweetened with date paste. Easily make double of half of this recipe based on your needs!
Prep Time10 mins
Cook Time10 mins
Course: Breakfast
Cuisine: American
Servings: 32 2 tablespoon servings
Calories: 15kcal


  • 3 cups strawberries ripe, tops removed and chopped
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1/3 cup date paste *sub date syrup or coconut nectar
  • 3 tablespoons white chia seeds


  • Add the chopped strawberries to a saucepan along with water and lemon juice. Heat over medium while stirring occasionally, until strawberries become saucy. Remove from heat.
  • Add 1/2 of strawberry mixture to a food processor or blender. Add date paste, and process until smooth and fully incorporated.
  • Pour the rest of the strawberry mixture into the food processor, and pulse 2-3 times until strawberries are broken up but still have texture.
  • Pour the strawberry syrup back into the saucepan, and sprinkle chia seeds over the top. Stir to prevent clumping. Allow to sit for about 5 minutes, and then stir well again before pouring into jars to store.



This recipe makes about 2 cups or 2 small jars of strawberry jam. Depending on how many strawberries you have, or how quickly you will use this jam, make half or double of the recipe.
To store the jam, refrigerate for up to 2 weeks. Freeze in a tightly sealed jar for up to 3 months. To store it for an even longer time, vacuum seal bags of the jam and store for up to a year in the freezer.


Calories: 15kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 22mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 8mg | Calcium: 2mg | Iron: 1mg