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This simple strawberry chia seed jam is a snap to make. Made with four common ingredients, it’s free of refined sugar and lightly sweetened with pure maple syrup.
And because it begins with frozen strawberries, there’s no peeling or chopping required. Simply add the frozen strawberries, maple syrup and pinch of salt to your pressure cooker and set it for one minute on HIGH pressure. No additional liquid is needed because the jam gets all the moisture it needs from the fruit since it defrosts as it cooks.
I’m excited to try this recipe with frozen mango and maybe even frozen pineapple in the near future.
Table of Contents
- How Many Calories and WW Points in Naturally Sweet Strawberry Chia Jam?
- How to Make Strawberry Chia Seed Jam in your Instant Pot, Step-by-Step
- Recipe Notes
- Can You Make this Skinny Strawberry Chia Jam Without a Pressure Cooker or Instant Pot?
- Serving Suggestions
- Ways to Use Leftovers
- Strawberry Chia Jam Recipe
How Many Calories and WW Points in Naturally Sweet Strawberry Chia Jam?
According to my calculations, each serving has 21 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
1 SmartPoints (Green plan)
1 SmartPoints (Blue plan)
1 SmartPoints (Purple plan)
0 PointsPlus (Old plan)
How to Make Strawberry Chia Seed Jam in your Instant Pot, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Add the strawberries, maple syrup and salt to your Instant Pot (affiliate link).
Step 3: Lock the lid and make sure the release valve is in the sealing position. Set cooker to HIGH pressure for 1 minute.
Step 4: Allow the steam to release naturally for 10 minutes after cooking time is finished. Once the float valve has dropped, press Cancel and unlock to remove the lid.
Step 5: Stir in the chia seeds and press Saute button. As the jam simmers, stir it frequently with a wooden spoon (affiliate link), lightly breaking up the strawberries as you stir. Once the jam begins to thicken, after about 5 minutes, press Cancel and allow the jam to cool.
Step 6: Transfer the jam into a glass mason jar, secure lid and store in the refrigerator.
Recipe Notes
Be sure to use only pure maple syrup, not pancake syrup, when making this jam.
The time it takes for your Instant Pot (affiliate link) to come up to pressure and 10-minute natural pressure release after cooking will take much longer than the 1 minute cooking time. The 10 minute natural pressure release afterwards is necessary to prevent any sticky red juice from shooting out from the pressure release vent.
Can You Make this Skinny Strawberry Chia Jam Without a Pressure Cooker or Instant Pot?
Yes, this jam can be made in a saucepan on the stovetop. Cook the strawberries in a saucepan over medium-high heat until the berries start to break down and the mixture is bubbling.
You can use the back of a spoon or potato masher (affiliate link) to mash the berries and create your desired consistency.
Reduce the heat to medium low and stir in the maple syrup, salt and chia seeds until well blended. Remove mixture from heat and allow to cool to room temperature.
The chia jam will thicken even more as it cools. Store in a glass jar in the fridge up to 10 days. You can also freeze this for a couple of months.
Serving Suggestions
- Enjoy this jam spread on your morning toast, English muffin or bagel.
- Stir a dollop into your plain Greek yogurt to make your own fruit-flavored yogurt treat or your morning bowl of oatmeal.
- Spread some jam on this Strawberry Dessert Bruschetta.
- Instead of syrup, try some jam on Power Pancakes or waffles.
Ways to Use Leftovers
Store any leftover jam in an airtight container in the refrigerator.
It makes a nice spread for toast, crackers, biscuits, apple slices, stirred into yogurt or bowl of oatmeal, as a topping for creamy panna cotta or dessert pudding, spread on pancakes or french toast, stirred into ice cream or low-fat frozen yogurt, alongside a cheese plate, mixed into your favorite homemade salad dressing, alongside grilled chicken or pork chops, a sweet filling for crepes, etc.
If you’ve made this Instant Pot Strawberry Chia Seed Jam, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Strawberry Chia Jam Recipe
Equipment
Ingredients
- 1 pound frozen strawberries (3 to 4 cups)
- 1/4 cup pure maple syrup
- Pinch of sea salt
- 2 tablespoons chia seeds
Instructions
- Add the strawberries, maple syrup and salt to your Instant Pot.
- Lock the lid and make sure the release valve is in the sealed position. Set cooker to HIGH pressure for 1 minute.
- Allow the steam to release naturally for 10 minutes after cooking time is finished. Once the float valve has dropped, press Cancel and unlock to remove the lid.
- Stir in the chia seeds and press Saute button. As the jam simmers, stir it frequently with a wooden spoon (affiliate link), lightly breaking up the strawberries as you stir. Once the jam begins to thicken, after about 5 minutes, press Cancel and allow the jam to cool.
- Transfer the jam into a glass mason jar, secure with lid and store in the refrigerator for up to 10 days.
- Stovetop Instructions: Cook the strawberries in a saucepan over medium-high heat and until the berries start to break down and the mixture is bubbling. You can use the back of a spoon or potato masher (affiliate link) to mash the berries and create your desired consistency. Reduce the heat to medium low and stir in the maple syrup, salt and chia seeds until well blended. Remove mixture from heat and allow to cool to room temperature.
Notes
(Must be logged into WW on a smartphone or tablet.) 1 SmartPoints (Green plan) 1 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 0 PointsPlus (Old plan) Be sure to use only pure maple syrup, not pancake syrup, when making this jam. The time it takes for your Instant Pot to come up to pressure and 10-minute natural pressure release after cooking will take much longer than the 1 minute cooking time. The 10 minute natural pressure release afterwards is necessary to prevent any sticky red juice from shooting out from the vent.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: The Fresh and Healthy Instant Pot Cookbook (affiliate link) by Megan Gilmore
Is it possible to make this without an instant pot?
Yes, this jam can be made in a saucepan on the stovetop. Cook the strawberries in a saucepan over medium-high heat and until the berries start to break down and the mixture is bubbling. You can use the back of a spoon or potato masher to mash the berries and create your desired consistency. Reduce the heat to medium low and stir in the maple syrup, salt and chia seeds until well blended. Remove mixture from heat and allow to cool to room temperature. The chia jam will thicken even more as it cools. Store in a glass jar in the fridge up to 10 days. You can also freeze this for a couple of months.