Strawberry Chia Jam Low Sugar

I’m always looking for easier versions of foods my kids love and while I don’t often have the time or energy to make homemade jam the traditional way, I love making quick chia jam. This recipe is made with a lot of fruit and uses chia seeds to thicken it so you don’t need to stand by the stove endlessly stirring. And it’s ready so, so fast—and stores really well. It’s also very low in added sugars so you actually taste the fruit in the jam, rather than just sweetness. We love this on toast, in plain yogurt, or spooned over oatmeal. It uses a similar method to my Blueberry Chia Jam and works with fresh or frozen strawberries and/or frozen rhubarb. (You may also like my Strawberry Oatmeal Bars, Fruit Salsa or Healthy Waffles.)

Ingredients You Need

To make this Strawberry Chia Jam, you’ll need the following ingredients: Sign up for our email updates to get tips and ideas sent to your inbox.

Strawberries: You can use fresh or frozen berries. Rhubarb: I like to add rhubarb to my strawberry jam and you can use fresh or frozen rhubarb. If you don’t have any, you can use all strawberries. Orange juice: This adds both flavor and some sweetness and helps to cut down on the overall amount of added sugars. Chia seeds: These are what thicken the jam (they plump up as they absorb liquid), which helps to reduce the cooking time compared with traditional jam. Maple syrup: You can use maple syrup or honey to sweeten this recipe.

Step-by-Step Instructions

Here’s a look at how to make this Strawberry Chia Jam recipe. Scroll down to the end of the post for the full information.

How to Store

This recipe makes 3 half-pints, so I like to keep one in the fridge to use this week and put the other two into the freezer. I use these freezer containers for storage. (You could also cut the recipe in half to make a smaller amount if desired.)

Best Tips for Success

Stir the strawberry chia jam 3-4 times while it’s cooking to ensure that the fruit cooks evenly. Reduce the heat slightly if it’s boiling and/or put the lid on slightly off center so it’s mostly covered but some steam can escape. Let the jam sit once the chia seeds are added so they have a chance to plump up. Sweeten the strawberry rhubarb jam to taste to suit your own preferences. Learn more about how chia seeds work in this recipe and others.

I’d love to hear your feedback if you try this recipe so please comment below to share.