Strawberry-Chia Jam

  1. Add strawberries, 2 Tbsp. maple syrup (+ more to taste), cardamom, pinch of salt and lemon zest to a pot. Cook over medium-high heat for about 7 minutes, bringing the mixture to a simmer. Allow berries to cook down, releasing juices.

  2. Turn heat down to medium-low. Using a potato masher (or a fork and a lot of will-power), carefully mash the berries. I like to leave mine a bit chunky, but mash to a desired consistency. Mixture will appear very water which is normal!

  3. Stir in the chia seeds, and simmer, stirring fairly consistently, until mixture has cooked down and thickened. This process takes me about 12 minutes but might vary depending on your stove.

  4. Remove the jam from heat, and stir in the vanilla beans or vanilla extract. Allow mixture to cool in a bowl. I like to place mine in the fridge. Move the jam to an airtight container (I recommend a mason jar), and store in the fridge for up to 2 weeks.

    ***Note: If you prefer a less chunky jam, you can pulse your strawberries in a blender a couple of time before cooking them. This will yield a smoother jam.


3 cups fresh strawberries, chopped
2 tsp. lemon zest
2 Tbsp. chia seeds
2-3 Tbsp. maple syrup
2 tsp. cardamom
2 vanilla beans, scraped out of the pods OR 1 tsp. vanilla extract
pinch of salt

Sauce pan and large spoon
Potato masher

5 minutes prep time
20 minutes cook time

Venzi’s Notes

Strawberry season! It’s one of my favorite: for me, it marks the beginning of a lot of my favorite seasons for produce. When strawberries are in season, I buy A LOT of them because peak strawberry season always feels way too short! In fact, I buy so many strawberries that I can’t possibly ever eat them all (especially since I’m the only one in my house who loves strawberries). So every year, I make a big batch or two or three of strawberry jam. My favorite kind is this one, sweetened with maple syrup and cooked with chia to make it all jammy without all the refined sugar. I love using real vanilla beans, but when I don’t have them on hand (which let’s be honest, I usually do not), I use vanilla extract. You can also leave out the cardamom if you prefer to — but I love the little depth of flavor it adds!

Use this jam on toast, in yogurt parfaits, swirled into your oatmeal or overnight oats, or serve it over ice cream. Or just eat it out of the jar like I often find myself doing.