How to make it
- 1Cook strawberries until broken down
Add strawberries (halved if large) to a medium saucepan over medium heat. Cook for 8–10 minutes, stirring occasionally and mashing with a fork or potato masher as they soften. You want a chunky sauce — not completely smooth.
- 2Adjust sweetness and add lemon
Taste the strawberry mixture and add honey or maple syrup to your preference. Add lemon juice — this brightens the flavour and helps the chia set. If using vanilla extract, add it now.
- 3Remove from heat and add chia seeds
Take the pan off the heat and stir in the chia seeds immediately. The chia seeds absorb liquid best when added to a warm (not boiling) mixture. Stir well to distribute evenly.
- 4Cool slightly then check consistency
Allow to cool for 10 minutes. The mixture will look runny — this is normal. The chia seeds need time to absorb liquid and form a gel. Stir once more to ensure even distribution.
- 5Transfer and refrigerate
Pour into a clean glass jar and refrigerate. The jam will reach its full set consistency after 2–4 hours in the fridge. Give it a stir after the first hour to redistribute the chia seeds if they have settled.
Chia seeds are 40% dietary fibre, predominantly a soluble fibre called mucilage that forms a gel when wet. This gel-forming property makes them a perfect natural alternative to pectin — but with the added benefit of omega-3 fatty acids, protein, and calcium in every spoonful of jam. The resulting texture is slightly different from pectin-set jam — less firm and more spreadable — which most people prefer.
Ways to use it
- Use blueberries, raspberries, or mixed berries with the exact same recipe
- Add 1 tsp fresh grated ginger for a warming, spiced version
- Add ½ tsp cinnamon for a warming autumn-style jam
- Use mango and lime juice for a tropical variation
- Add a pinch of black pepper for an unexpected complexity that works beautifully with strawberry