This no-cook strawberry chia seed jam is a summer favourite in our house. Strawberries, chia seeds, maple syrup, and vanilla extract are blended in a food processor and thicken into jammy perfection in the refrigerator! It’s the perfect topping for toast, pancakes/waffles, ice cream, yogurt, chia pudding, and more.
All my life, I’ve been spoiled with an embarrassment of berries. Growing up, we would head out into the countryside of rural west Ottawa to the Dekok Family Berry Farm (which, sadly, has closed after 38 years) to pick bucketfuls of strawberries in late June and raspberries all throughout July. Truth be told, few berries actually made it into my basket. 😉 But we always ended up with plenty to eat fresh, bake into desserts, and freeze.
Then, when I moved to Victoria, British Columbia, I was spoiled with an even greater abundance of fresh local berries from late May all the way until late August. The Moss Street Farmer’s Market is a veritable paradise for berry lovers: if you are berry-obsessed and find yourself there in the summer, you will be a very happy human.
One thing we’ve never done with all this berry abundance? Make jam. I think our philosophy has always been to enjoy them fresh and in their pure, unadulterated form. But what if you could get the best of both worlds? Pure berry goodness in jam form?
It turns out that you can! This strawberry chia seed jam is a riff on the many chia seed jam recipes out on the vast interwebs. It’s not like I’m re-inventing the wheel here. But I will say that the no-cook nature of my recipe is a nice touch, and it preserves the vitamin C content of the berries to boot (heat destroys vitamin C, so it’s best that we enjoy our fruits raw whenever possible)!
I’ve also cut way back on the added sugar content here, allowing the natural sweetness of the ripe strawberries to shine. There is only one tablespoon of maple syrup added to the entire recipe. That said, if you prefer your jam sweeter, add more to taste. 🙂Print
This no-cook strawberry chia seed jam comes together in no time. The only equipment needed is a food processor or blender! Healthy, almost raw, and low in sugar, it makes the perfect topping for chia seed pudding, pancakes, toast, and yogurt.
- 2 heaping cups fresh strawberries
- 3 tbsp chia seeds
- 1 tbsp pure maple syrup
- ½ tsp pure vanilla extract
Place the strawberries, chia seeds, maple syrup, and vanilla extract in the bowl of a food processor fitted with the ‘S’ blade (alternatively, use a high speed blender).
Blend until smooth (the chia seeds will remain whole after blending- this is what you want).
Transfer to an airtight glass jar and place in the refrigerator for at least 1 hour to thicken before enjoying.
This recipe keeps in the refrigerator for up to one week.
- Method: No-Cook
- Cuisine: Vegan, American
Keywords: Chia jam, No-cook chia jam, Homemade jam, Easy jam recipe
I hope that you enjoy this no-cook strawberry chia seed jam. If you’re searching for more ways to use the berries that are so abundant at this time of the year, try my Vegan Dessert Pizza topped with strawberries and blueberries!
I’ll be back in a couple of days with a creamy, dreamy chocolate chia pudding recipe. Until then, have a delicious week!