It’s been crazy hot here, I’m  talking 103 degrees hot, and for some weird reason I just want to eat and eat with the heat. I’ve been craving desserts so thought it a perfect reason to make some chia seed jam. Farmer’s market strawberries are starting to taste less sweet since they are out of their prime, so I figured making jam with the last batch of them would help stave my cravings through fall. I guess I’m not ready to let go of summer because lemon crept into my jam resulting in a delicious, refreshing strawberry lemonade…the epitome of summer.

Hubs wanted to try the jam last nite, so he put it on a cracker (he doesn’t do gluten-free eating) and loved it. I couldn’t wait to try it out so I had it for breakfast with almond butter and fresh strawberries on top of a rice cake…quick and easy. Check out the recipe below and let me know how you use your jam.

Strawberry Lemonade Chia Seed Jam

  • Servings: 12 oz
  • Difficulty: easy
  • Print

Sugar-free (Vegan) Chia Seed Jam.


-2 cups fresh strawberries – washed, destemmed, and chopped in half

-2 tbsp chia seeds

-1/4 tsp lemon zest

-1 tbsp lemon juice

-2 tbsp water, may need more if you like your jam thinner

-option for sugar added: 1 Tbsp coconut sugar


  1. Add strawberries, chia seeds, lemon zest, lemon juice, and sugar (if using) to blender. Add 1 tbsp of water, then blend on medium to high. Continue adding water by the tbsp until desired consistency is reached.
  2. Pour contents of blender into small saucepan and heat on medium heat until jam begins to bubble.
  3. Turn heat down to low and let simmer for about 10 minutes, until jam has thickened.
  4. Remove from heat and pour into mason jar. Allow to cool before putting lid on and putting into fridge. Let set in fridge for 1 hour for optimum results. Store in fridge up to 2 weeks.


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