Homemade Strawberry Chia Seed Jam

Easy Strawberry Chia Seed Jam that's gluten-free and paleo friendly.
Course Breakfast, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 20
Calories 28kcal
Author Erin Henry


  • 2 cups strawberries quartered
  • cup maple syrup or to your liking
  • 3 tablespoons chia seeds
  • 1 tablespoon lemon juice


  • Add all ingredients to a blender or food processor, pulse until they're blended to desired texture. Blend more if you want your chia seeds pureed, less if you don't mind them whole.
  • You can reserve some of the strawberries and add them later if you want a chunkier version, like I do.
  • Transfer mixture to an airtight container, such as a mason jar, and allow to set in the fridge for about an hour.


Recipe Notes:
This jam is a refrigerator jam – it doesn’t require any canning so no need to sterilize the jars and place in a water bath to seal.
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Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 41mg | Fiber: 1g | Sugar: 4g | Vitamin C: 8.7mg | Calcium: 20mg | Iron: 0.2mg