because what is life without good food?

No-cook Strawberry Chia Jam {a Berrylicious Post}

No-Cook Strawberry Chia Jam

I found this recipe on the blog Eating Bird Food and I was so intrigued by it. Could you really make jam without cooking, with no pectin and no sugar? Yes, you can! The chia seeds work so well as a thickener and they don’t need to be cooked at all; they just start thickening as soon as you add the liquid. And if you’re intimidated by making jam or canning it, you can skip all of that with this super simple jam!

If you’re not familiar with chia seeds, here’s a little background I found on Eating Bird Food:

“Chia is an edible seed that comes from the desert plant Salvia hispanica, a member of the mint family that grows abundantly in southern Mexico. You may have seen chia sprouts growing on the novelty planters called Chia Pets, but historically, the seeds have been the most important part of the plant. In pre-Columbian times they were a main component of the Aztec and Mayan diets and were the basic survival ration of Aztec warriors. I’ve read that one tablespoon was believed to sustain an individual for 24 hours. The Aztecs also used chia medicinally to stimulate saliva flow and to relieve joint pain and sore skin.” – Quoted from Dr.Weil

Chia seeds are an excellent source of Omega-3 fatty acid (the good kind of fat), protein, antioxidants, fiber, potassium and magnesium. 1 Tablespoon of dry seeds have about 60 calories, 5 g of Fat, 6 g of Carbohydrate, 6 g of Fiber, and 3 g of Protein. They do add a little crunch to the things you put them in, but with strawberry jam, you normally expect a little crunch from the berry seeds, so the crunch from the chia seeds isn’t even noticeable. (Not that it’s a bad thing anyway, I really love the tiny crunch of chia seeds in everything I’ve tried them in so far!)

No cooking, no canning Strawberry Chia Jam

No-cook Strawberry Chia Jam

  • 1 cup strawberries (frozen or fresh)
  • 1 Tablespoon chia seeds
  • 1 Tablespoon water
  • 1 teaspoon vanilla
  • Honey, to taste (or other sweetener, like stevia … I used 3 teaspoons honey)


  1. If you are using frozen strawberries, let them thaw. Mash the strawberries with a fork or blend them. If you are using fresh berries like I did, unless they’ve gotten very ripe and mushy, you will probably have to blend them because they don’t mash very well.
  2. Mix in the chia seeds, vanilla, water and honey (or other sweetener). Use the honey or sweetener to suit your own taste. I found just 3 teaspoons of honey gave it just a light sweetness and it let the fresh strawberry taste shine through, but it definitely isn’t as sweet as your typical jam.
  3. Cover the jam and put it in the fridge for at least 30-60 minutes to thicken.

That’s it! Your jam is ready to use once it has thickened up. Keep it in the fridge in a covered container and use it just like you would any other jam.

I created this post for Berrylicious. Look at these other lovely berrylicious posts!

Berrylicious Recipes

  1. Joan, Chocolate Chocolate and More – Lemon Blueberry Pound cake
  2. Charity, Foodlets – Strawberry – Banana Popsicles
  3. Jamie, Green Beans & Grapefruit – Mixed Berry & Cookie Butter Clafouti
  4. Hani, Haniela’s – Red Currant Meringue Cake
  5. Katrina, In Katrina’s Kitchen – Frozen Blueberry Basil Lemonade Pies
  6. Sue, Munchkin Munchies – English Matrimonials
  7. Bia, Rich and Sweet – Blueberry Blackberry Orange Streusel Scones
  8. Sam, Sams Kitchen – Eton Mess Mini Cheesecakes
  9. Sherron, Simply Gourmet Photography – Mulberry Syrup
  10. Ann, Sumptuous Spoonfuls –  Strawberry Chia Jam
  11. Karen, Trilogy Edibles – Meringue Nest with a Bumbleberry Compote

This recipe was also shared at I’m Lovin’ It and Weekend Potluck.

16 responses

  1. This jam sounds so fresh and delicious! I can’t believe how easy it is to make!

    June 8, 2012 at 8:27 am

    • Ann

      I know … I was just flabbergasted! Chia seeds are magic:)

      June 8, 2012 at 8:29 am

  2. Chia seeds sound miraculous! I need to get me some ASAP and try some jam! Thanks!

    June 8, 2012 at 11:26 am

    • Ann

      They are teeny tiny miracles … and so good for you too!

      June 8, 2012 at 11:34 am

  3. I’ve never heard of making jam with chia seeds before. I’ve learned something today!

    June 8, 2012 at 3:47 pm

    • Ann

      Awesome! I am not sure how I stumbled across it … I think it was on my search for chia recipes.

      June 8, 2012 at 4:24 pm

  4. I finally got around to buying some Chia seeds a few months ago! I’ve been throwing a spoonful into all of our smoothies! I tried the gel thing with the water, but it wasn’t for me. I couldn’t get past the texture. In a smoothie, they work great as a thickener & it doesn’t alter the taste! I can’t wait to try this totally delicious-sounding and HEALTHY jam! Thanks so much for sharing!

    June 8, 2012 at 4:47 pm

    • Ann

      I’m not sure I’d like the gel either … the texture thing seems weird to me, but they work wonderfully for jam!

      June 8, 2012 at 5:04 pm

  5. I will definitely try this!! Love using the chia seeds and strawberries are just coming into season here!! Thanks!

    June 8, 2012 at 6:04 pm

  6. Ann, I love this! Jam without all the mess and heat of the traditional method!

    June 8, 2012 at 8:18 pm

    • Ann

      Thanks Joan! I thought it was pretty ingenious myself:)

      June 8, 2012 at 10:12 pm

  7. I need to get some chia seeds for my next batch of jam!!

    June 9, 2012 at 6:28 am

  8. ohmarieoh

    I found your blog thru Just a Bunch of Momsense. I am so thankful for this recipe since I just found light for my dad who so love Strawberry Jams on sandwiches and couldn’t skip it for the life of him. I will definitely invest on chia seeds and make this a part of his diet from now on. I am totally making this as soon as I found Chia Seeds. Where can I get them? Are they locally available in the market?

    July 6, 2012 at 10:08 pm

  9. Great round up of snacks for the big game! I am the same as you, this year I just don’t really care.

    August 27, 2012 at 4:56 am

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