Strawberry Chia Jam {Vegan}

This Strawberry Chia Jam literally takes minutes to make and it’s so good!   The recipe begins with fresh, ripe strawberries, hulls removed and quartered.  I added a bit of lemon juice, chia seeds and agave (or maple) syrup to sweeten it up.

Strawberry Chia Jam

There will be a minimal amount of texture left in the chia seeds.  They do tend to soften further once refrigerated for several hours.  If you can leave it overnight, it’s even better.

The chia seeds become gelatinous once cooked and the texture is just like…well, jam.

Strawberry Chia Jam

You are now ready to enjoy this yummy goodness any way you wish.  You could spread it on toast or a muffin, but I decided to use it to make Strawberry Newtons!  Stay tuned for the recipe 🙂

Strawberry Chia Jam

Before you go, why not check out some of our recent videos and be sure to subscribe to the YouTube Channel! 🙂

Print Pin

4 from 1 vote

Strawberry Chia Jam {Vegan}

Author Veg Life Staff

Ingredients

• 16 oz Fresh Strawberries hulls removed and quartered
• Squeeze of Fresh Lemon Juice
• 1 tbsp Chia Seeds
• Agave Syrup to taste - I used a little over 1 Tbl., or Maple

Instructions

• In a medium saucepan over low to medium heat, add the quartered strawberries.
• Allow to cook on a low boil until softened.
• Use a fork or potato masher to break them up.
• Add the lemon juice.
• Use your agave or maple syrup to sweeten the strawberries. This will vary depending on the ripeness and sweetness of the strawberries. A good way to determine is to taste a strawberry before you boil it. Add more of less as needed.
• Finally, add the chia seeds and cook on low heat until thickened. About 5-10 minutes.
• It should be thick and gelatinous at this point.
• Allow to cool and transfer to a jar. Refrigerate overnight. This will help the seeds to soften even further.
• Spread on your morning toast or muffin.
• This recipe makes about 1 C of jam and can be stored in the refrigerator for up to a week.