This sugar free strawberry jam uses strawberries, chia seeds, lemon, and monk fruit sweetener for a quick small-batch spread with no granulated sugar added.
Why This Sugar Free Strawberry Jam Works
Chia seeds thicken the berries in minutes, so you do not need boxed pectin. Strawberries naturally contain sugar; this recipe means no added granulated sugar.
- Total time: 10 minutes cooking, plus cooling.
- Yield: About 1 cup.
- Best berries: Fresh ripe strawberries.
- Storage: Refrigerator only, not pantry-safe.
- Texture: Soft, spoonable chia jam.
Ingredients
- 2 cups hulled strawberries, chopped
- 1 tbsp lemon juice
- 1 tbsp monk fruit sweetener, or to taste
- 2 tbsp chia seeds
- 1/8 tsp vanilla extract
- 1 small pinch kosher salt
How to Make Strawberry Chia Jam
1. Simmer the berries
- Add strawberries, lemon juice, monk fruit sweetener, vanilla, and salt to a small saucepan.
- Cook over medium heat for 5 minutes, stirring every 60 seconds.
- Mash the berries with a spoon until juicy but still slightly chunky.
2. Add chia seeds
- Reduce heat to low.
- Stir in 2 tbsp chia seeds.
- Cook for 3 to 4 minutes, stirring often, until glossy and lightly thickened.
3. Cool and store
- Cool for 10 minutes.
- Spoon into a clean 12-oz jar.
- Refrigerate for at least 1 hour before serving.
Storage and Serving Ideas
- Refrigerator: Store up to 7 days.
- Freezer: Store up to 2 months.
- Serve with: Greek yogurt, oatmeal, toast, pancakes, or cottage cheese bowls.
- Discard: Throw away if you see mold, fizzing, or an off smell.
For more small-batch spreads, see Raspberry Chia Seed Jam, Keto Blackberry Jam, and Small Batch Spiced Peach Jam.
Sugar Free Strawberry Jam FAQ
Can I skip the sweetener?
Yes. If your strawberries are very ripe, start without sweetener and adjust after simmering.
Is this shelf-stable?
No. This is a refrigerator chia jam, not a tested canning recipe.