This juicy strawberry chia jam is packed with juicy summer fruit flavor. This quick and easy recipe takes less than 30 minutes active time and has a natural sweetener option.
recipe originally published May 19, 2011
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Why you'll love this recipe
I love this strawberry vanilla chia jam because it is extremely easy and quick to make. I can wake up with a craving for strawberry crumble bars and enjoy one a couple hours later.
This recipe uses fresh or frozen fruit, easy sweetener options, and fresh and fragrant vanilla bean. The flavors are deep, bold and juicy; exactly what you want to spoon onto a buttery slice of sourdough toast.
This is an easy refrigerator jam recipe, meaning there is no sterilizing jars and all day long canning procedures. With less than 30 minutes active time, you have jam. It is not shelf stable, that's where the refrigerator comes in. This is a short term jam, to be enjoyed within a couple of weeks.
If you are gifting it, please ensure the recipient knows to refrigerate immediately, even before opening.
How to serve this recipe
I love to stir this strawberry vanilla jam into my daily oatmeal, and Jason loves it on toasted sourdough.
We have enjoyed a strawberry version of these rosemary thumbprint cookies, and I also use this jam in our favorite strawberry crumble bars.
Our favorite natural sweetener for this recipe
If I am making this jam at the last minute, I always have maple syrup on hand so that is what we use most.
For a natural sweetener, use 5 pitted Medjool dates in place of the maple syrup. Add the dates to the fruit at the beginning of the recipe to soften, or soak in hot water and make a date paste before adding to the jam.
Variations on this easy refrigerator jam
As tasty as this strawberry chia jam is, I make it most often with blueberries.
This recipe has been used to make an incredibly juicy and bold apricot chia jam. To change the fruit, simply prep your favorite fresh or frozen fruit and measure 17 ounces or 3 ½ cups of that prepared fruit.
This is a chia seed refrigerator jam. Refrigerator jam is a short cut version to jam, not requiring the all day process of canning. I love that process, and I also love short cuts.
This quick and easy strawberry chia jam is one version of a short cut jam recipe. This deliciously savory tomato jam is another refrigerator jam that does not use chia seeds.
How long does homemade chia jam last?
My rule for maximum flavor and freshness is to enjoy this strawberry chia jam within 10 days.
Cool completely and refrigerate in an airtight glass jar.
Did you make this strawberry vanilla jam?
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Strawberry Vanilla Chia Jam
This quick and easy strawberry vanilla refrigerator jam is the flavor of summer!
Ingredients
- 17 ounces (3 ½ cups) fresh or frozen strawberries
- 60 ml (¼ cup) pure maple syrup
- ¼ teaspoon sea salt
- 30 ml (2 tablespoons) chia seeds
- 5 ml (1 teaspoon) fresh lemon juice
- 2 vanilla beans, scraped or 1 teaspoon vanilla bean paste
Instructions
- In a medium pot, stir together the berries, maple syrup, and salt until combined.
- Bring to a simmer over medium-high heat and cook for 5 to 7 minutes, until the berries have softened (they will release a lot of liquid during this time).
- Reduce the heat to medium and carefully mash the berries with a potato masher until mostly smooth. The jam will still look watery at this point, this is normal.
- Add the chia seeds and stir until combined.
- Simmer over low-medium heat, stirring frequently (reducing heat if necessary to avoid sticking) for 8 to 15 minutes more, until a lot of the liquid has cooked off and the mixture has thickened slightly.
- Remove from heat and stir in the lemon juice and vanilla.
- Transfer the mixture to a bowl and refrigerate, uncovered, until cool, at least a couple hours.
- For quicker cooling, place the jam into the freezer, uncovered, for about 45 minutes, stirring every 15 minutes.
Notes
How to serve this recipe
I love to stir this strawberry vanilla jam into my daily oatmeal, and Jason loves it on toasted sourdough.
We have enjoyed a strawberry version of these rosemary thumbprint cookies, and I also use this jam in our favorite strawberry crumble bars.
Our favorite natural sweetener for this recipe
If I am making this jam at the last minute, I always have maple syrup on hand so that is what we use most.
For a natural sweetener, use 5 pitted Medjool dates in place of the maple syrup. Add the dates to the fruit at the beginning of the recipe to soften, or soak in hot water and make a date paste before adding to the jam.
Variations on this easy refrigerator jam
As tasty as this strawberry chia jam is, I make it most often with blueberries.
This recipe has been used to make an incredibly juicy and bold apricot chia jam. To change the fruit, simply prep your favorite fresh or frozen fruit and measure 17 ounces or 3 ½ cups of that prepared fruit.
This is a chia seed refrigerator jam. Refrigerator jam is a short cut version to jam, not requiring the all day process of canning. I love that process, and I also love short cuts.
This quick and easy strawberry chia jam is one version of a short cut jam recipe. This deliciously savory tomato jam is another refrigerator jam that does not use chia seeds.
How long does homemade chia jam last?
This jam will keep in an airtight container in the fridge for up to 2 weeks. It also freezes well for 1 to 2 months.
Recipe reprinted from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. copyright © 2016, Glo Bakery Corporation.
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Nutrition Information:
Yield:
12Serving Size:
2 tablespoonsAmount Per Serving: Calories: 28Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 45mgCarbohydrates: 4gFiber: 2gSugar: 3gProtein: 0g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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