Strawberry Chia Jam

With the abundance of strawberries this season, try this delicious, healthful jam. If you aren’t a jammer, don’t worry; this recipe is easy to follow and doesn’t require canning if kept in the refrigerator and used within 10 days.

Strawberries do not contain enough natural pectin to thicken without a little help. In this recipe, chia seeds are added to both help to set the jam and to boost the nutritional content.

Chia seeds are an unprocessed, whole-grain food that can be easily absorbed by the body. They are rich in omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium.

Strawberries are significantly high in vitamin-C, which is a powerful natural antioxidant. They also contain vitamin B-6, niacin, riboflavin, pantothenic acid, and folic acid. These vitamins help the body metabolize carbohydrates, proteins, and fats.



  • 1 cup stemmed and quartered strawberries, fresh or frozen
  • ½ cup water
  • 1 Tbs chia seeds
  • 3 Tbs honey, to taste
  • 1 tsp lemon juice


1 Place all ingredients in a small saucepan over medium-low heat. Bring to a gentle boil, stirring frequently, and mash
several times with a potato masher.

2 Continue to cook for 20 minutes, or until jam thickens significantly and a spoon will leave a clear path along the bottom of
the pan.

3 Remove from heat and spoon into a clean jar. Allow to cool; jam will thicken as it cools.
Yield: 1 ¼ cups

cherry jam