“Strawberry Chia Seed Jam”

Summer is coming to a close, but Fall is not quite here yet. It’s the awkward in-between stage of wondering when it’s socially acceptable to bring the fall decor down from the attic. When it’s September and the weather is still in the 90’s, we Texans should not be baking pumpkin spice recipes just yet.. Hold your horses, that fall crisp air will come soon enough. When the leaves begin to change, boy do I have some yummy recipes for you!

Since Summer is dwindling down, I wanted to use every chance I had to incorporate the last of Nature’s sweet berries in my cooking and baking. We had so many fresh strawberries in the fridge the other day, I used them up to make a fresh strawberry jam. YUM! There is nothing quite like fresh, homemade fruit jam to spread across a toasty piece of bread. This recipe is wonderful because you can use it across the board. Spread it on pancakes, waffles, toast, fruit tart, cheesecake, I think you get the picture that this jam is very versatile.

So before you pack away the swim suits, tank tops, and flip flops, give yourself one last summer treat and dig into some fresh seasonal fruit.



20-24 ounces of strawberries
2 Tablespoons of Chia Seeds
Slice the strawberries
Boil the strawberries down
Add the chia seeds
Transfer jam to a jar and store in the refrigerator





  • 20-24 ounces of strawberries, sliced
    • (I used one large container from the grocery store)
  • 1 tsp cinnamon
  • 3-4 Tbsp brown sugar or honey
    • (or more depending on how sweet you want it)
  • zest from one small lemon
  • 2 Tbsp chia seeds



  1. In a small pot, dump the sliced strawberries and begin heating over medium heat.
  2. Once the strawberries are heated, they will begin to break down. Continue to heat until they boil (5-10 mins), then bring the heat down to a simmer and continue to cook.
  3. While the strawberries are simmering, pour in the cinnamon, honey/sugar and grated lemon zest. Mix until well combined
  4. After the strawberries have broken down to your desired consistency, turn the stove off and dump in the chia seeds. Mix the chia seeds until they begin to absorb and swell up a little.
    • I like my jam a little chunky so I turned the heat off when the mixture still had small strawberry bits. If you want a smooth jam, continue to let the strawberries simmer for a little longer.
  5. Transfer the jam into 1-2 mason jars and store in the refrigerator for up to 1 week.


Happy Chewing, Friends and..




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email me at StephanieRackley@thehealthychew.org



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