I’m making about 50 more jars of this jam before strawberry season ends and you should too! It’s incredibly simple, full of flavour, and healthier than a traditional jam. There’s no refined sugar—just a touch of honey or maple syrup if you want—and bright orange zest to lift the fruitiness with a citrus note.
Chia jams have become popular for good reason: chia seeds thicken the mixture naturally and add pleasant texture. Strawberries break down into a jammy spread while still leaving a few delightful chunks. The small amount of orange juice and zest intensifies the flavour, creating a bright, balanced jam that’s brilliant on toast, stirred into yogurt, or spooned straight from the jar.
Strawberry Chia Jam
Ingredients
- 400 gms strawberries, diced
- 1/2 tsp cinnamon powder
- Zest from 1 medium orange
- 2 tbsps fresh orange juice
- 2 to 3 tbsps honey or maple syrup (optional)
- 2 tbsps chia seeds
Instructions
- In a saucepan, combine the diced strawberries, cinnamon, orange juice and orange zest.
- Cook over low heat, stirring occasionally, until the fruit breaks down and becomes soft and jammy. Mash gently with a spoon or spatula, leaving some small chunks for texture. Once it’s bubbling and jammy, remove from the heat.
- Stir in the honey or maple syrup, then mix in the chia seeds until evenly distributed.
- Let the mixture cool completely at room temperature. As it cools the chia seeds will thicken the jam to a spoonable consistency.
- Transfer the jam to a clean glass jar and refrigerate. Use within two weeks. Enjoy on toast, stirred into yogurt or oats, or straight from the jar.
I’ve been spooning this jam into yogurt, spreading it on freshly baked bread, and often just eating it by the spoonful. It’s a lovely way to use up as many strawberries as you can before the season ends—make a batch today!