A jar with low FODMAP strawberry chia jam and a cracker with jam in front of it

Low FODMAP strawberry chia jam

A very simple recipe to make your own jam! I made strawberry chia jam. For this jam, you use chia seeds instead of gelatin to bind the jam. When you put chia seeds into a liquid it forms a jelly-ish substance and that is perfect to make jam with.

For people who don’t want to eat animal products, chia seeds are a good substitute for gelatin, as gelatin contains animal collagen. This strawberry chia jam is vegetarian and vegan.

I often find normal jam very sweet and I notice that I get IBS complaints quicker when I eat too much sugar. Therefore, I made this jam a lot less sweet than normal jam.

If you prefer a sweeter jam, you can add some more sugar or maple syrup. Just taste in between if you find the jam sweet enough.

Note: Strawberries have been retested and they are low FODMAP up to 65 gram per serving. 1/4 of this recipe is a safe low FODMAP serving. 

A jar of low FODMAP strawberry chia jam
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Een potje met low FODMAP aardbeien chia jam met een cracker met jam ernaast

Low FODMAP strawberry chia jam

  • Author: Karlijn
  • Total Time: 20 mins


A healthy homemade jam: low FODMAP strawberry chia jam! Without much sugar, without gelatine, but very tasty! Vegan, gluten-free and lactose-free.


  • 500 g strawberries (or another kind of low FODMAP fruit), I used frozen strawberries and defrosted them first
  • 2 tbsp maple syrup or sugar
  • 2.5 tbsp chia seeds


  1. Heat the strawberries in a pan and add the maple syrup or the sugar.
  2. Leave the strawberries to simmer for 15 minutes on medium heat.
  3. If you prefer smooth jam, you can mash the strawberries with a hand blender. If you prefer jam with pieces of strawberry, just mash them with a fork or a potato masher.
  4. Taste the jam and add some extra maple syrup or sugar if you prefer a sweeter jam.
  5. Add the chia seeds and stir them through the jam. Leave the jam to simmer for two more minutes.
  6. Stir the jam one more time, take the pan off of the heat and leave the jam to cool in the pan. The jam will thicken when it cools down.
  7. Store the jam in a glass jar in the fridge.


Note: Strawberries have been retested and they are low FODMAP up to 65 gram per serving. 1/4 of this recipe is a safe low FODMAP serving. 

  • Cook Time: 20 mins

Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen. 

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