Recipes » Condiments

Strawberry Chia Jam

Yumna Jawad

Updated Jun 11, 2026

5 from 68 votes

Homemade strawberry chia jam with frozen strawberries, maple syrup, and lime. No pectin, one skillet, and ready in about 15 minutes start to finish.

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Servings 5 servings

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Make your own strawberry chia jam!

I know it sounds a little extra to make jam at home when there’s a whole shelf of it at the store, but once I tried this strawberry chia jam, I really did stop buying it. The ingredient list is short… frozen strawberries, lime juice, maple syrup, vanilla, and chia seeds. No pectin, no canning equipment, just one skillet. The whole thing takes about 15 minutes.

What I love most about this strawberry chia jam recipe is that it gets better the longer it sits. The chia seeds absorb all that liquid and thicken everything naturally, so the texture is actually better the next day than it is warm off the stove. I keep a jar in the fridge and use it all week. My kids put it on toast every morning, I stir it into yogurt or overnight oats, and it works on pancakes and protein waffles too. The lime zest at the end is what keeps it tasting fresh.

Happy Cooking!
– Yumna

Strawberry Chia Jam Ingredients

• Strawberries: Use frozen straight from the bag. No need to thaw first. If you want to use fresh strawberries instead, hull and halve them before adding them to the pan, and add an extra tablespoon of water at the start, since fresh strawberries release less liquid than frozen.
• Chia seeds: Three tablespoons is what gives this strawberry chia jam its thickness. The seeds absorb the liquid and swell as the jam cools, so don’t reduce the amount (or increase it, I’ve tested this recipe several times, and three tablespoons is perfect!), or the jam will stay too loose. Stir them in off the heat and give the pan 5 to 7 minutes before transferring to a jar.
• Lime juice and lime zest: For zesting, take only the outer green layer and stop before you hit the white pith underneath, which turns the jam bitter. Read my tips on how to zest a lime for more help. One large lime gives you about 2 tablespoons of juice and enough zest for this recipe. Lemon works as a swap if that’s what you have.
• Maple syrup and vanilla: Honey works as a 1:1 swap for the maple syrup. The amount can also be adjusted slightly based on how sweet your strawberries are. The vanilla is subtle and can be left out if you want a more straightforward fruit jam.

How to Make Strawberry Chia Jam

These step-by-step photos walk you through the full process. For measurements and full instructions, head to the recipe card or jump straight to the → Strawberry Chia Jam Recipe

1. Add the Strawberries

Go straight from the freezer to the skillet. Add the lime juice and water, set the heat to medium, and let everything start to simmer. Stir every couple of minutes as the strawberries begin to soften and release their liquid.

2. Smash the Berries

Around the halfway mark, break up the berries with a fork, pressing down until you have a chunky but mostly even texture. A few larger pieces are fine. You’re not going for smooth here.

3. Stir In the Chia Seeds

Pull the pan off the heat, then add the maple syrup, vanilla, chia seeds, and lime zest. Mix well and make sure there are no chia seeds clumping at the bottom of the pan.

4. Let the Jam Thicken

Give the pan 5 to 7 minutes off the heat before moving the jam to a jar. The chia seeds need that time to start absorbing the liquid. The jam will look loose when warm, but it sets up as it chills.

Full strawberry chia seed jam recipe

Strawberry Chia Jam Recipe

Author: Yumna Jawad

5 from 68 votes

This strawberry chia jam is made with 5 simple ingredients, including strawberries, chia seeds, maple syrup, vanilla, and lime. Great on toast, stirred into yogurt, or spooned onto pancakes.

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Cook Time15 minutes mins

Total Time15 minutes mins

Servings5 servings

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Ingredients

  

1x2x3x

• ▢ 2 cups frozen strawberries
• ▢ 2 tablespoons lime juice plus zest 1 large lime
• ▢ 2 tablespoons water
• ▢ ⅓ cup Maple syrup
• ▢ 1 teaspoon vanilla extract
• ▢ 3 tablespoon chia seeds

Instructions

• In a small skillet, add the strawberries, lime juice, and water. Simmer over medium heat for 10 minutes, stirring occasionally. About halfway through the simmering time, begin breaking down the berries by smashing them with a fork into a chunky but uniform texture.
• Once the berries are broken down, stir in the maple syrup, vanilla extract, chia seeds, and lime zest until combined, about 30 seconds.
• Turn off the heat. Let the skillet sit for about 5–7 minutes until the chia seeds thicken the jam.
• Transfer to a jar and refrigerate; the texture will set even further when chilled.

Equipment

• 5 Piece Cookware Set

Notes

My Top Tip: If you want a smoother jam, use an immersion blender to puree the strawberries after they cook down.

Storage: Store the strawberry chia jam in an airtight container, preferably glass, in the fridge. It will last in the fridge for up to 2 weeks. After that, it will start to lose its freshness.

Freezing: Place the jam in a freezer-safe container and store it in the freezer for up to 6 months. When you’re ready to use it, thaw it in the fridge overnight.

 

Nutrition

Calories: 115kcal, Carbohydrates: 23g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 1g, Sodium: 4mg, Potassium: 174mg, Fiber: 4g, Sugar: 16g, Vitamin A: 14IU, Vitamin C: 36mg, Calcium: 79mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?

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Recipe Variations

• Switch up the fruit: You can make this chia jam recipe with any type of fruit! Try cherries, peaches, apricots, or other berries. Just cook the fruit down with some lime juice and water until soft, and then add in the chia seeds.
• Add balsamic vinegar: Stir in 1 teaspoon of balsamic vinegar while the strawberries cook down.
• Mixed berry jam. Replace 1 cup of the frozen strawberries with another frozen berry, like blueberries, raspberries, or blackberries. The method and timing stay the same.
• Add a pinch of cinnamon. Stir in ¼ teaspoon of cinnamon along with the chia seeds and maple syrup for a slightly warmer flavor.
• Use fresh herbs: Stir in 1–2 tablespoons finely chopped fresh basil or mint after cooking.

So good! I didn’t add the zest but did everything else, and it was plenty limey without it. I had it with Dutch pancakes, and it was delicious! Thanks! – Chase

Recipe Tips

1. Puree the strawberries first. If you want a smoother jam, use an immersion blender to puree the strawberries after they cook down.
2. Use glass storage jars. Plastic can sometimes leach unwanted flavors into food (for example, that garlic spaghetti you saved last week may not taste so good with your chia jam). If you have a glass mason jar, use that instead!
3. Give the jam time to set. This strawberry chia jam looks much looser when warm than it will after chilling. Let it sit in the fridge for at least an hour before making any adjustments. It thickens significantly as the chia seeds continue to absorb liquid.

FAQs

More Strawberry Recipes

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• Strawberry Mango Smoothie
• Strawberry Rhubarb Crisp
• Strawberry Oat Bars
• Strawberry Smores
• Strawberry Stuffed French Toast