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Homemade Strawberry Jam
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Strawberry Chia Jam

Simply combines strawberries, chia seeds, agave and vanilla. Simmer in a saucepan until thick and gooey and you're looking at heaven in a jar.
Category Breakfast, Snack
Cuisine vegan, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 20 tbsp (approx. 1.5 cups)
Author Hannah Sunderani


  • 1 lb seasonal strawberries (500 g)
  • 1/4 cup agave
  • 2 tbsp chia seeds
  • 1/2 tsp vanilla extract
  • pinch sea salt


  • Chop strawberries into chunks and toss in a saucepan on medium high heat. Cook strawberries, stirring often, until they begin to soften and release water. Turn down to a simmer, add agave, chia seeds, vanilla and salt, and simmer strawberries stirring occasionally until liquid is reduced by half. Remove from heat and let sit for at least 15 minutes to thicken.
  • To make the toast in photos above, toast two slices of whole wheat bread and lather generously with smooth all-natural peanut butter. Add a heaping spoonful of homemade strawberry jam to each.


Homemade Strawberry Jam will keep in fridge for 5 days.
Have leftovers? Try topping this jam on my Vegan Bircher Bowls with Almond Butter and Strawberry Jam! 


Calories: 25kcal | Carbohydrates: 5g | Protein: 0.5g | Fat: 0.4g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.01g | Potassium: 45mg | Fiber: 1g | Sugar: 4g