4-Ingredient Strawberry Vanilla Chia Jam

This post may contain affiliate links. Please read my disclosure policy.

This paleo 4-Ingredient Strawberry Vanilla Chia Jam recipe is pectin-free and gelatin-free and made on the stovetop! It doesn’t require complicated culinary strategies but yields a delicious, fruity flavor. It’s a great addition to breakfasts and snacks. Oh, and stand-alone bites by the spoonful! {Paleo + Vegan}

Spiriteds, this sweet cherub of a recipe needs to get tucked away in your virtual recipe tin now. Like, just bookmark it for future reference. Because fresh strawberries + vanilla + chia seeds  + maple syrup = ALL THE AMAZING THINGS!

This pectin-free homemade strawberry jam recipe is a wayback recipe in our household. We made it at the height of our food overhaul when our lives were consumed by ALL THE ALLERGIES, and everything had to be homemade and with as few ingredients as possible.

But, it turns out, 4-Ingredient Strawberry Vanilla Jam is delicious in its own right. Even if its title is excessively long. You can love or not love pectin, love or not love gelatin, and still love 4-Ingredient Strawberry Vanilla Chia Jam. It’s just that good.

Also, it’s incredibly easy to make. So, you can make a quick batch to use up strawberries before they mush. And you can throw this jam on everything from breads and muffins to granola and bagels. You can dip other fruits into it or eat it by the spoonful because you are the boss of yourself.

However you want to enjoy your 4-Ingredient Strawberry Vanilla Chia Jam, you can. If you have a small saucepan and four whopping ingredients, then you’re ready to go! So, let’s get jamming!

4-Ingredient Strawberry Vanilla Chia Jam is

• Fruity and sweet, and a little bit tart
• Paleo and/or vegan
• Pectic-free and gelatin-free
• Delightfully chunky and syrupy
• Freezer-friendly (when stored in freezer-safe jars)

This jam is perfect to make on the fly when you have leftover strawberries.

4-Ingredient Strawberry Vanilla Chia Jam ingredients

• Fresh strawberries. Rinse and drain the strawberries before slicing them. Remove any leaves or stems.
• Liquid sweetener. 100% pure maple syrup is tasty, but you can also use 100% pure honey for a paleo option or agave nectar for a vegan option.
• Vanilla. While I add 1 teaspoon to this recipe, you can adjust it to match the flavor you want and to complement the sweet strawberries.
• Chia seeds. These are the binding agent in this recipe. A small amount will go a long way. So, for each 16 ounces of strawberries used, I add 1 tablespoon of chia seeds. As they absorb the juices, their texture softens and the jam thickens.
• Optional: Juice of one lemon. You don’t have to add lemon juice, necessarily. But it brightens the flavor, and if you like your fruits and jams a little tart, then the fresh lemon juice is just the ticket!

How to make 4-Ingredient Strawberry Vanilla Chia Jam

1. First, rinse and slice the strawberries, removing the stems and leaves in the process. Drain them thoroughly. Then add the sliced strawberries to a small saucepan, along with the 100% pure maple syrup, vanilla, and fresh lemon juice, if including.
2. Cook on a MEDIUM-HIGH heat for about 5 minutes, or long enough to bring the mixture to a boil. Next, reduce the heat to MEDIUM and simmer, uncovered, for approximately 15-20 minutes, or until the sauce in the pan begins to thicken. Stir regularly during this time to prevent the jam from scorching or bubbling over.
3. Then remove from heat and let cool a few minutes. Mash any large strawberry chunks that didn’t break down during the cook process. Stir in the chia seeds. Once the jam is safe to handle, carefully transfer it to an airtight glass jar and refrigerate it.
4. For best results, let it chill overnight before using to allow time for the jam to firm up. Consume within about 5 days. Enjoy it as you would any store-bought jam or jelly.

Recipe tips and tricks

• If you DO add fresh lemon juice, then plan to simmer the jam a few minutes longer. I find the lemon juice brightens the flavor but isn’t required for success. It does mean, though, the simmering time could run longer, given that we’ve added extra liquid to the mix.
• If you use a larger, wider-based saucepan, your cook time may be shorter. So, definitely keep an eye on the jam as it simmers. The wider base may also mean the juices evaporate faster, causing the jam to scorch or burn quicker.
• The jam will thicken as it chills. However, if you find your jam is still runny after chilling in the refrigerator, then you could add more chia seeds.
• In place of 100% pure maple syrup, 100% pure honey (paleo) and agave nectar (vegan) will work. Please note, the jam may vary in taste, depending on the sweetener you select.
• To freeze the jam, store it in freezer-safe glass jars. Allow an inch of space at the top of the jar to account for expansion during freezing.

More fruity sauces and spreads!

If you love fruity sauces and spreads, then you’ll love 5-Minute Blackberry Sauce and Paleo Pear Butter, too. They pair as well with breads and granola as they do muffins and nothing more than a spoon.

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always remember I’m glad you’re here. ❤️

4-Ingredient Strawberry Vanilla Chia Jam

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This paleo 4-Ingredient Strawberry Vanilla Chia Jam recipe is pectin-free and gelatin-free and made on the stovetop! It doesn’t require complicated culinary strategies but yields a delicious, fruity flavor. It’s a great addition to breakfasts and snacks. Oh, and stand-alone bites by the spoonful! {Paleo + Vegan}

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 1 cup 1x
• Category: Sauces and Spreads
• Method: Stovetop
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 16 ounces fresh strawberries
• 1/4 cup 100% pure maple syrup
• 1 teaspoon vanilla
• Juice of one lemon, optional
• 1 tbsp chia seeds

Helpful equipment:

• Small saucepan
• Lemon squeezer
• Potato masher

Cook Mode Prevent your screen from going dark

Instructions

1. First, rinse and slice the strawberries, removing the stems and leaves in the process. Drain them thoroughly. Then add the sliced strawberries to a small saucepan, along with the 100% pure maple syrup, vanilla, and fresh lemon juice, if including.
2. Cook on a MEDIUM-HIGH heat for about 5 minutes, or long enough to bring the mixture to a boil. Next, reduce the heat to MEDIUM and simmer, uncovered, for approximately 15-20 minutes, or until the sauce in the pan begins to thicken. Stir regularly during this time to prevent the jam from scorching or bubbling over.
3. Then remove from heat and let cool a few minutes. Mash any large strawberry chunks that didn’t break down during the cook process. Stir in the chia seeds. Once the jam is safe to handle, carefully transfer it to an airtight glass jar and refrigerate it.
4. For best results, let it chill overnight before using to allow time for the jam to firm up. Consume within about 5 days. Enjoy it as you would any store-bought jam or jelly.

Notes

• If you DO add fresh lemon juice, then plan to simmer the jam a few minutes longer. I find the lemon juice brightens the flavor but isn’t required for success. It does mean, though, the simmering time could run longer, given that we’ve added extra liquid to the mix.
• If you use a larger, wider-based saucepan, your cook time may be shorter. So, definitely keep an eye on the jam as it simmers. The wider base may also mean the juices evaporate faster, causing the jam to scorch or burn quicker.
• The jam will thicken as it chills. However, if you find your jam is still runny after chilling in the refrigerator, then you could add more chia seeds.
• In place of 100% pure maple syrup, 100% pure honey (paleo) and agave nectar (vegan) will work. Please note, the jam may vary in taste, depending on the sweetener you select.
• To freeze the jam, store it in freezer-safe glass jars. Allow an inch of space at the top of the jar to account for expansion during freezing.

SaveSave