Low Carb Strawberry Chia Jam

Strawberry Chia Jam Jars RS CC

Strawberry Chia Jam.

  • Servings: 6 cups
  • Difficulty: Easy
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Aussie Strawberries are sweet, juicy, absolutely delicious and in season now. Natural strawberries contain around 3.9g of carbohydrate per 100g so they make a perfect low Strawberry Chia Jam Toast RS CCcarb snack. This jam is delicious, fantastic on toast with cream cheese and perfect to eat by the spoonful when your looking for something sweet. For an 80g serve, which is enough to put onto two slices of bread, you are looking at approximately 2.7g of carbohydrate per 100g serve.

The Jam can be stired through whipped cream, used to top vanilla cheesecake, Greek or Coconut Yoghurt or stirred through your favourite plain yoghurt and frozen into ice blocks. Alternatively you can just grab a spoon and eat it by itself. Yum!!

Credit: foodfactsforhealthyeating.com


  • 1.25kg or 5 punnets of strawberries
  • 1 cups of water
  • 5 tbsp or 75g Natvia Sweetener or to taste
  • 1 tbsp Vanilla Bean Paste
  • 5 tbsp Chia Seeds

Strawberry Chia Jam Ing RS CCStrawberry Chia Jam Straw Cooked Pot RS CC


  1. Wash your strawberries and place on a clean tea towel to drain off as much water as possible. Cut the tops off the strawberries, cut into quarters and put into a medium saucepan larger that can hold a minimum 2Ltrs. Ensure that no leaves go into the pot.  
  2. Add the water and cover with a lid on hight heat. Bring to simmer stiring the fruit and scraping the sides and base of the pot every few minutes with a spatula to ensure the base doesn’t stick and that all the strawberry pieces have had a chance to sit in the hot water at the base of the pan. Keep a close eye on the temperature as it warms as it may foam up quickly and overflow if it begins to boil.
  3. Once simmering remove the lid, turn the heat down slightly and allow to simmer for 10 minutes, stirring every few minutes until the pieces are soft and squash when pushed up to the side of the pan. Remove from heat.
  4. Add the chia seeds, sweetener and vanilla bean paste to taste, stir through well.  You have 2 choices for the Jam. If you are going to use the Jam within 2-3 days, you can put the jam into a glass or heat proof dish and allow to cool before putting into the fridge to really chill down. If you want to bottle the jam, clean your bottles and lids with hot soapy water, rinse well. Follow your sterilising routine and fill the bottles with the hot jam. Secure the lids, wipe clean and turn upside down to cool. 


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