This strawberry chia jam from The Make Ahead Vegan Cookbook by Ginny Kay McMeans is packed with fresh strawberry flavor and only takes three ingredients!
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To me, the best strawberry jam tastes like fresh, sweet, spreadable strawberries. That’s this jam in a nutshell.
Or on a rice cracker. Or two. Or half a sleeve. I can’t count when this amazing jam’s in town.
This jam is my jam. I had to say it!
You know how you can tell I love a recipe? When I take a million pictures of it, lovingly analyzing the deliciousness from every angle.
I’m totally in love with this strawberry chia jam, and I literally couldn’t stop taking pictures of it. Even as I was munching the crackers and packing up my stuff, I kept seeing it in another way and another way that struck me with strawberry-riffic beauty.
I was even handling my camera with jam hands.
I got the recipe from The Make Ahead Vegan Cookbook by Ginny Kay McMeans. She includes so many delicious, practical vegan recipes you can make ahead and freeze, and how awesome is that? I love how on top of it I feel when I’ve made something ahead and can just grab it and go.
I wanted to show off Ginny’s amazing strawberry chia jam, but it was hard to pick a recipe. There are so many good ones in her book to choose from! So many flavors, so many cuisines, lots of treats and sweets (yay!) and they all look easy to make. I keep opening the book to this awesome Kahlua Truffle recipe, so that must be a sign I need Kahlua Truffles in my life. And mouth.
Here are some of the strawberries I used. I was totally shocked when I saw fresh strawberries at my local market in February!
Ginny recommends fresh strawberries, but as an experiment I tried a second batch using frozen. It was still delicious! I personally wouldn’t hesitate to use frozen if fresh weren’t out and about.
Wait till strawberries are in full swing. I’m going to be making this jam like a fiend. And putting it on ice cream! That’s going to be sooooo good!
These are the chia seeds that thicken the jam. This was actually my first time using chia seeds. I know, what am I doing with my life??
I’ve had two bags of chia seeds lurking in my cupboard for ages, just waiting for me to get it together to try them. Now that I have, I love them! They made this jam thick and lovely, and added protein too. Now I want to thicken everything with chia seeds and try all those chia puddings I see on Pinterest all the time.
Are you ready to make this incredible strawberry chia jam? Let’s get jammin’!
Eat Healthy Eat Happy
Deliberate simplicity, and chia seeds boost this jam’s protein power with one little scoop.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 16 ounces fresh strawberries, hulled and rinsed
- 1/4 cup pure maple syrup
- 1 tablespoon chia seeds
- Chop the strawberries into small pieces or process with a couple of pulses in a food processor.
- Place the strawberries in a medium-size saucepan over medium-high heat. Add the maple syrup.
- Slowly bring to a boil and cook at a low boil for about 10 minutes.
- Add the chia seeds and cook for another 5 minutes.
- Remove from the heat and let cool. The jam will continue to thicken as it sits.
- Storing in the refrigerator:
- Will keep in the refrigerator for 2 to 3 weeks.
- Freeze in 1-pint freezer jars for up to 6 months. Defrost in the refrigerator.
- After defrosting, the jam will keep in the refrigerator for 2 to 3 weeks.
Reprinted with permission from "The Make Ahead Vegan Cookbook" by Ginny Kay McMeans
Check out The Make Ahead Vegan Cookbook on Amazon!
What are some healthy foods you’ve meant to try for-ev-errrrr but just haven’t got around to it? And what’s your favorite way to jam? Mine’s ice cream, followed by rice crackers. And who am I kidding, straight from the spoon beats rice crackers.
Before you go get your jam on, follow me on Pinterest! And save this Pin.