A perfect strawberry is a beautiful thing. It’s glossy, ruby red, and bursting with juice and sweetness.
Maybe it’s such a wondrous thing because it is in fact, quite rare. There is a short window where we can access these unicorn strawberries, and that season is about coming to an end.
If you often find yourself with less than stellar strawberries, or any berries that started strong and then seemed to turn overnight, this recipe is one you’re going to want to save. I should also add that I do have a hack to make all berries last up to two weeks, you can watch it HERE.
Watch Me Make My Low-Sugar Strawberry Chia Jam
How To Make My Low-Sugar Strawberry Chia Jam
Step 1. Add strawberries to the pan.
Step 2. Add sugar and salt to the pan and cook.
Step 3. Mash the strawberries to your desired consistency using a potato masher, whisk, or wooden spoon.
Step 4. Turn heat to low, stir in the chia seeds and lemon juice.
Step 5. Remove from heat and let cool.
Step 6. Cover the pan and transfer to the fridge to cool completely.
What Else Can I Use?
- Raspberries, blueberries, and blackberries all work equally as well in this recipe.
- To keep this refined sugar free, swap the sugar for maple syrup or honey.
- Lime juice can be used in place of lemon. Blackberries and lime are a particularly good combination.
- Feel free to add ¼ teaspoon of vanilla to the recipe, sometimes I do.
This Low-Sugar Strawberry Chia Jam is special because:
It’s low-sugar: only 1 Tablespoon of sugar in the entire batch.
It takes 10 minutes to make.
It is great for meal prep, it keeps all week in the fridge and can be swirled into yogurt or spread on morning toast with tahini which is one of my favorite quick snacks..
More recipes to celebrate Berry Season:
If you make my Low-Sugar Strawberry Chia Jam, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Low-Sugar Strawberry Chia Jam
- 2 cups fresh strawberries hulled
- 1 Tablespoons granulated sugar
- ¼ teaspoon Kosher salt
- ½ lemon juiced
- 2 Tablespoons chia seeds
- In a small saucepan set on medium heat, add strawberries to the pan.
- Allow them to heat up and start to sizzle, about one minute.
- Add sugar and salt to the pan and cook, stirring occasionally, until the fruit is heated through and begins to break down and bubble.
- Mash the strawberries to your desired consistency using a potato masher, whisk, or wooden spoon.
- Turn heat to low, stir in the chia seeds and lemon juice and cook for 30 seconds more.
- Remove from heat and let cool for 10 minutes. Do not be alarmed if the jam looks thin and the seeds are pronounced, the magic awaits.
- Cover the pan and transfer to the fridge to cool completely. This is where it will thicken up considerably as the chia seeds soak up the excess liquid.
- When cool, give the jam a final stir and either use right away or place in a sealed glass jar. This jam will last up to a week in the fridge, and will keep for a couple of months in the freezer.