Strawberry Chia Jam

This weekend I found myself driving through Gilroy, California, which known as the Garlic Capital of the World and tons of roadside farm stands. So, naturally, I had to stop at one to get some produce for the week. I skipped the garlic but left with a flat of the most beautiful, red and very ripe strawberries. By the time I got back to my home in San Francisco, I knew that these beauties only had about 24 hours of shelf life before they would go bad.

I had always wanted to try my hand at making strawberry chia jam and this felt the perfect opportunity! So, I gave it a shot and was so surprised at how easy it was to make and how delicious it was!

I immediately knew that I wanted to try this sweet, thick, and flavorful jam in overnight oats (which turned out delicious, click here for the recipe), but also was delicious on toast with whipped ricotta. If you aren’t sold on the chia seeds, these little wonders pack quite the nutritional punch. They’re loaded with fiber, omega-3 fatty acids, antioxidants, and protein. They’re not just enhancing the jam’s texture; they’re adding a healthy boost to your breakfast. Chia seeds are known to promote fullness, aid digestion, and provide a host of essential nutrients.

GIve this recipe a try, you won’t regret it!


  • 2 cups fresh strawberries, hulled and chopped
  • 1/4 cup maple syrup or honey (adjust to taste)
  • 2 tablespoons chia seeds
  • 1 tablespoon lemon juice (optional, for added freshness)


  1. Wash and hull the strawberries, then chop them into small pieces.
  2. Place the chopped strawberries in a saucepan over low to medium heat. Add the maple syrup or honey and stir to combine.
  3. Cook the strawberries, stirring occasionally, until they start to break down and release their juices. This should take about 5-7 minutes.
  4. Once the strawberries have softened, use a potato masher or the back of a fork to further mash them to your desired consistency. If you prefer a smoother jam, you can use an immersion blender.
  5. Stir in the chia seeds and lemon juice (if using). Continue to cook for an additional 5-10 minutes, or until the jam thickens to your liking. Keep in mind that it will continue to thicken as it cools.
  6. Remove the saucepan from the heat and let the jam cool to room temperature. It will thicken as it cools, thanks to the chia seeds.
  7. Once the jam has cooled, transfer it to a clean, airtight jar or container and store it in the refrigerator. It should keep for up to two weeks.