Ditch the sugar-y jam in the fridge and get down with the power of chia seeds to make a quick and tasty jelly.

Stirred into plain yogurt, on top of your pancakes, or spread into a sandwich for your little, this jam is simple and sweet.

Gluten-free, dairy-free, grain-free, vegan and delicious!

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Strawberry Chia Jelly
Cook time
Total time
Serves: 4
  • 2 cups Strawberries
  • 1 tbsp Raw Honey
  • 2 tbsps Chia Seeds
  1. Trim the stems from the strawberries and cut in half. Place strawberries, honey and chia
  2. seeds in a blender or food processor and pulse until it reaches your preferred jam consistency.
  3. Transfer jam into a saucepan and place on the stove over medium heat. Stir until it begins to bubble. Reduce heat to low and let simmer for 10 to 15 minutes or until jam begins to thicken.
  4. Remove from heat and pour into a mason jar. Let cool and then store in the fridge for up to 7 days. Freeze if using down the road. Enjoy!
Get Creative: Try different combinations like strawberry-rhubarb or strawberry-peach!

Storage Tip: If freezing, be sure to leave at least 1 inch of space at the top of the jar to leave room for expansion. Otherwise the jar may shatter.

Vegan: Use maple syrup to sweeten instead of honey.

Prep Ahead: *Slice strawberries.


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