This paleo 4-Ingredient Strawberry Vanilla Chia Jam recipe contains just four ingredients and is ready to go in under 30 minutes. Vegan option included!
Can we all just heave a collective sigh and say “Bye-bye, kiddos!!!! Summer’s been fun, now go learn something!!” School has started for some of you or is about to for some of us, and it couldn’t have happened too soon. This spirited family is nothing if not a school year family. We thrive on the structure and social butterfly-ness school provides. Toodle thrives on challenge and new opportunities, activities and chitter-chatter. So, we’re ready.
In celebration of the new school year (and sanity and the illusion of time management and cooler mornings!!!!), 4-Ingredient Strawberry Vanilla Chia Jam is where it’s at. It’s also what I’ll be serving over Baked Vanilla Paleo Donuts, Cashew Cream, chocolate, with a spoon, or through a straw. No shame in that game, because, yes, Sam I Am, I do so love this 4-Ingredient Strawberry Vanilla Chia Jam. Will I share with the girls, or with, perhaps, K-Hubs? I mean, maybe? Probably? Stop giving me side eye, Sam.
With just a handful of ingredients, 4-Ingredient Strawberry Vanilla Chia Jam replaces store-bought versions without missing a beat. And while I haven’t tried it yet, as I eat it too fast to freeze, I do believe you can freeze this in freezer-safe jars, leaving a little room at the top for expansion.
To make this, I started with fresh strawberries and then sliced them into halves or thirds. If you plan to use frozen strawberries, then you may want to thaw them just a little to encourage blending. What I wouldn’t do, however, is let them thaw so much they become mushy. You want your strawberries to be somewhat firm when you start the recipe. They’ll soften throughout blending and heating process.
But let’s get over the chia seed conundrum, shall we? They are, in a word, seedy. But as they absorb the jam, they will soften.
I also used maple syrup for this recipe, but you can replace it with agave nectar for a vegan option or honey, if that suits you better. Maple syrup has a distinct, easily-recognizable taste, so, if you plan to use one of the other alternatives, add the vanilla carefully in 1/8-teaspoon increments until the desired flavor is obtained.
After blending the ingredients together on a low to medium speed, I heated it on medium heat in a tiny saucepan for about 15 minutes, stirring occasionally. And let us not overcook this sweet cherub of a recipe. It will thicken as it stands, thus giving 4-Ingredient Strawberry Vanilla Chia Jam the consistency it deserves.
Spoon up, Spiriteds. This awesomeness awaits you.
4-Ingredient Strawberry Vanilla Chia Jam
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 1 cup 1x
- 1/4 cup maple syrup (or agave nectar for vegan option)
- 1 tbsp chia seeds (whole or ground)
- 2 cups fresh strawberries, halved (or frozen – partially thawed)
- 1/8 tsp vanilla
- Add all ingredients to high-speed blender and mix on low to medium speed until smooth.
- Pour mixture into small saucepan and simmer over medium heat for approximately 15 minutes, stirring occasionally. Do not overcook. Mixture will thicken as it stands.
- Remove jam from heat and let cool.
- Pour into glass jars and refrigerate or freeze (if freezing, use freezer-safe jars and leave about one inch of space at the top for expansion).