This easy Homemade Strawberry Jam only has four ingredients, little to no sugar, no added pectin and doesn't require canning! It takes about 20 minutes to make and is absolutely delicious! This no guilt great jam can be eaten is many different ways too.
The secret of this low sugar strawberry jam recipe is the addition of chia seeds! This incredible superfood is a natural thickener and does not have any flavor or texture when added to the jam.
You'll see the seeds but they become soft and mix with the chunks of fruit and you won't know they are there. They replace the need for added regular pectin letting the natural pectin in the berries be enough.
Using sugar in jam acts as a preservative, thickener and retains a bright color. This low-sugar strawberry jam doesn't need any sugar if you use sweet ripe strawberries! In traditional jams there is a lot of sugar often making it off limits when on a calorie watching plan. This easy strawberry jam recipe takes away those concerns.
This low sugar jam recipe tastes like real fruit. It makes small batches (1 ⅓ cup) at a time which is a great amount to keep on hand in the refrigerator. It's easy and fun to make your own jam!
What makes this skinny?
Fresh fruit, no-to-low sugar. This is a perfect jam to make during strawberry season when fully ripe, sweet strawberries are available. You really don't need any sugar.
If the jam needs a bit of sweetening you'll only need 1 tablespoon of a sweetener (2 at the most). You can also use a sugar substitute too!
Regular strawberry jam has around 56 calories per 1 tablespoon. This jam has 15.5 calories per one tablespoon!
Recipe Ingredients Notes
Strawberries. You'll need 2 cups of sliced or chopped fresh strawberries (stems removed). Use fully ripe, sweet strawberries for the best resutls.
Chia seeds. This superfood provides a wonderful gelling quality that thickens the jam without pectin. They are also loaded with antioxidants, omega-3 fatty acids and fiber plus add some protein to the jam. You can find them at the grocery store or online.
Lime juice. One tablespoon of freshly squeezed lime juice or lemon juice perks up the strawberry flavor in the easy homemade jam.
Optional sweetener. After tasting the jam if you want it sweeter you can add 1-2 tablespoons of agave syrup, honey or maple syrup.
How to make low sugar Strawberry Jam
STEP 1. Heat ingredients
Place strawberries plus 2 tablespoons of water to a saucepan over medium heat (photo 1). Allow the mixture to simmer for 5-7 minutes mashing the fruit with a potato masher or the back of a wooden spoons to break down the berries (photo 2).
Stir in the lime juice and taste the mixture. If sweetening is needed, add 1 tablespoon agave nectar (photo 3). Stir in the chia seeds (photos 4-5).
Cook 30 seconds and remove from heat. Allow to cool for 10 minutes (photo 6).
STEP 2. Chill
Add the jam to a glass container with lid or clean jars and seal (photo 7). Place in the refrigerator and chill until fully chilled. The jam will thicken as it cools.
Taste before sweetening. Fresh berries won't need extra sweetener to be added so be sure to taste before sweetening!
Jam will thicken when fully chilled. The jam will be thick after cooking and cooling but will not fully thicken until it has chilled thoroughly in the refrigerator.
How to Use it
This jam can be used in the same way you'd use any regular jam recipe. The natural berry sweetness goes with many sweet and savory dishes.
- On toast
- Topping for yogurt
- Topping on ice cream (or even better on Nice Cream) and other dessert recipes
- In oatmeal
- Added to a smoothie
- Made into a simple salad dressing
- Served with a charcuterie platter (sweet jam is delicious with nutty flavor of sharp white cheddar cheese)
Frequently Asked Questions
Chia seed jam isn't recommended for canning.
Yes! Start with any juicy fruit (raspberries, blackberries, blueberries, peaches, etc).
Follow the same steps. Note for more tart fruits you may need to add more sweetener so always use fully ripe naturally sweet fruits.
Yes! Thaw completely before starting and follow the recipe as written.
Yes! Allow it to fully cool. Place in an airtight freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator and use within 1 week.
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