This chia jam recipe combines frozen fruit, chia seeds and vanilla extract for a spread that’s actually zero added sugar (and tastes delicious). Naturally dairy-free and gluten-free.
When I first started making chia jam, I was disheartened to see that every recipe online still used sugar. Sure, it was less than standard store-bought jam, but it wasn’t much better. I wanted to make the healthiest chia jam that still tasted great.
And that’s what I did.
I’ve been making this zero added sugar chia jam recipe for about 4 years. It’s perfect to add a hint of sweetness and strawberry flavor to protein pancakes, greek yogurt bowls, protein waffles — anything you would normally add jam to!
And the fact that this chia jam is truly zero added sugar means you can load up on it without feeling any sugar-guilt.
Recipe Highlights
- Zero added sugar: Most other recipes online still add sugar in the forms of honey and maple syrup. This chia jam recipe is truly zero added sugar.
- Less than 10 minutes to prep: And it makes your kitchen smell amazing.
- Healthy alternative to jam: Significantly less sugar and more fiber than traditional, sugary jams.
Key Ingredients
Frozen Strawberries
Strawberries are naturally low in sugar but still sweet. Even if you were to eat the entire jar of this jam, you’d only hit 20 net carbs (and still zero added sugar).
Chia Seeds
Chia seeds are packed with fiber to help stabilize blood sugar. The soluble fiber in the chia seeds absorb the juices from the mashed strawberries to form a thick, jelly-like consistency. It’s also thanks to all that fiber that chia seeds have even been found to help reduce waist circumference.
If fat loss is your goal, read how to use chia seeds and flax seeds for weight loss.
Equipment Needed
- 1 small pot
How To Make This Recipe
Throw the strawberries in pot over medium heat.
As the strawberries warm up, mash them with a fork or potato masher until it’s a bit soupy.
Throw in the chia seeds and vanilla extract. Stir and simmer for another 2 minutes.
Remove from heat and store in a glass jar. It’ll thicken up as it cools.
Watch the video below for a visual step-by-step for how to make chia jam.
Ingredient Swaps
- Frozen strawberries: Pretty much any frozen fruit will work. Fresh fruit can also work, but frozen fruit tends to be a bit more juicy when heated.
- Chia seeds: Edible basil seeds can be directly swapped in for double the fiber. I wouldn’t use flax seeds though, as they tend to have a fishy flavor.
Storing
Store the chia jam in a sealed glass container in the fridge for up to 7 days. I don’t recommend freezing this recipe, as you’ll lose the jammy consistency.
Ways to Use Chia Jam
You can use this chia jam on anything you would normally add jam to! Some of my favorite healthy options include:
- stir into a high protein yogurt bowl
- top it on a protein pancake
- scoop onto cottage cheese
- layered into a high protein chia pudding
Tips From The Nutritionist
Autumn Bates, CCN, MS, BS, CPT
The more red a strawberry is, usually the sweeter it will taste. If you have the option, look for deep red frozen strawberries.
FAQ’s
Yes! Berries tend to be the best option as they naturally contain more water that can form into a jam. These are also the lowest sugar options.
If it’s in season, yes. Frozen fruit tends to be less expensive and easier to get your hands on all year long.
Other Recipes You May Love
- Fluffy Blueberry Protein Pancakes; Top this with your chia jam!
- High Protein High Fiber Cottage Cheese Bowl; Uses a similar chia jam for a zero added sugar breakfast.
- High Protein Overnight Oats with Raspberries and Lemon; Filling, creamy and easy to prep.
Did you love this recipe? Let me know in the comments below!
Strawberry Chia Jam
Ingredients
- 2 cups frozen strawberries
- 2 tablespoons chia seeds
- 1 teaspoon vanilla extract
Instructions
- Pour the strawberries into a pot over medium heat. Use a fork or potato masher to mash the strawberries up as they heat until it forms a lightly chunky soup consistency. This will take about 5 minutes.
- Add the chia seeds and vanilla extract and stir to combine. Heat for another 2 minutes while stirring.
- Remove from heat and allow to cool for a few minutes before transferring to a glass jar. It'll thicken up as it cools.
- Store in the fridge for up to 7 days.
Equipment
Nutrition
Did you try this recipe?
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