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Easy 10 Minute Strawberry Chia Jam












On Sunday I’m going thru my fridge trying to salvage produce before it’s too late. Even with three mouths to feed and cooking full time, there is always something that is on it’s way out. Believe it or not, I hate wasting food, so I’m always looking for ways to still enjoy my favorite fruits!


I like to freeze fruit for smoothies, dehydrate them for granola, and also make chia jam! It’s hard to imagine that chia seed were once only known for an informercial, “chia pet”. Today, these nutrient packed seeds are used in anything and everything and make for the perfect addition to jam. 


While you can purchase jams at a low cost, an organic one is expensive, and typically packed with too much added sugars and preservatives. You can easily make your own jam using whatever fruit you liked in just 10 minutes! You can also skip all the non essential ingredients and still have a jam that holds up for weeks. 




What’s great about this recipe, is everything! It’s quick, easy, affordable, a great approach to salvaging fruit on the way out, perfect for any season, you can make it as sweet or neutral as you like, chia seeds pack texture, protein, fiber, you can switch up the fruits, you can add extracts, and it goes fab on everything from ice cream to oatmeal, Pbj, yogurt, and more!!



If you love all things chia seeds or need ways to salvage your fruit before it spoils, this 10 Minute Strawberry Chia Jam is the way to go!









Why this recipe is great:








Low sugar

Chia seeds pack protein + fiber

Perfect on toast, yogurt, ice cream, pancakes and more!
































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Easy 10 Minute Strawberry Chia Jam

  • Author: Eat Drink Shrink
  • Total Time: 7 minutes


  • 2 cups chopped fresh fruit 
  • 2 tablespoons freshly squeezed lemon juice
  • 1 to 2 tablespoons agave, maple syrup, or sugar (optional)
  • 2 1/2 tablespoons chia seeds


  1. Prep the fruit:  Remove stems and slice in half. You can use any other fruit but recommend those with a high water content (raspberries, blueberries, blackberries, but can also do peaches, apples etc)
  2. Cook the fruit down:  Transfer the fruit to a saucepan and set over medium heat. Cook until the fruit begins to break down and takes on a  syrupy consistency, 5 to 10 minutes. Mash the fruit with a fork or potato masher, until you achieve the desired consistency. Remove from the heat. Stir in 1 tablespoon of sweetener and lemon juice. Add more as needed. If you’d like to add vanilla or another extract, do so now.
  3. Stir in the chia seeds. Add the chia seeds and stir to combine.
  4. Allow the jam to thicken. Let the jam stand for 5 minutes or more, until thickened. If you want it thicker, stir in more chia seeds 1 teaspoon at a time. The jam will further thicken once set in the fridge. 
  5. Storage. Once the jam has come to room temperature, transfer it to a jar or other container. Store in the fridge for about 3 wks. (I’ve had mine for that long, still good!) The jam can also be frozen for up to 3 months; thaw in the fridge before using.
  • Prep Time: 2 minutes
  • Cook Time: 5 minutes
  • Category: Flatbread
  • Cuisine: Lunch/Dinner/Appetizer


  • Serving Size: 8









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One Comment

  1. Creamy PB J smoothie with ALL the flavor of a classic PB J. DIY strawberry-chia jam takes the flavor to the next level. Just 7 whole food ingredients required!

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