Home made simple strawberry “jam” – vegan recipe

Jam is not something i eat or buy on a regular basis…. if i am honest, i can’t even remember the last time i ate or bought it, which means it is not a staple food in my house. However i was home thinking about what to make for breakfast and thought, wouldn’t it be delicious with freshly baked bread, peanut butter and jam.

I don’t know about you, but as a child (and still as an adult), i love the combo of bread with peanut butter and jam!



I could have just run across the road to the store to buy premade jam, but i decided to use the frozen strawberries i had in my fridge to make my own jam. Or not sure if i can call it jam…. more like heated, then crushed, warmed up and then cooled strawberries?

I have seen a few vegan jam recipes that use chia seeds (example recipe HERE), but as i didn’t have any at home i had to improvise!


The recipe for the scones is HERE




The recipe for jam i made:

C.a 300g frozen strawberries which i defrosted a little in the microwave

c.a 2tbs lemon juice

c.a 2-4 tbs sweetener (can use agave syrup or sugar instead!)

Pinch of vanilla

Pinch of crushed flaxseed (this was used instead of chia seeds)


How to:

Begin by defrosting the strawberries – if you use fresh ones, you can just mash them and begin boiling. Once the frozen strawberries had defrosted, begin to mash them before adding to a pot and begin boiling with the rest of the ingredients. Bring to the boil and stir frequently so that it doesn’t stick to the bottom of the pan. Allow to boil c.a 10-15 minutes, but don’t let it burn. Add more lemon or sweetener if necessary during the cooking time.

If you plan to preserve the jam for a longer period of time then you should follow these steps: (If you plan to eat within 1-2 days then it should be fine to just store in a bowl/jar with lid in the fridge.)

First, prepare your preserving pot. Wash jars, lids and bands in hot, soapy water. Heat jars in simmering water. Set lids and bands aside.

Once you have finished cooking the jam and filled the jars -> Process the filled jars in boiling water for 10 minutes. Remove pot lid. Wait 5 minutes, then carefully remove jars, cool and store up to 1 year in the pantry.

^^These steps are so that you can safely store and preserve the jam over a longer period of time!

Rather simple and if i ever crave jam then this is what i will do 🙂 (Or, i could just defrost berries, mash them up and add some vanilla – but it is not really the same thing, hahah!)




The recipe for the scones is HERE

4 Comments Add yours

  1. Lily says:

    I love jam!! When strawberry season arrives, I need to give this one a try:)


  2. bingingonabudget says:

    Wow this looks great, I haven’t made homemade jam in years. It’s used to be my favorite growing up. I’ll definitely give this a try!


  3. caroljoanne1969 says:

    I love jam and peanut butter too 🙂
    This is a great little recipe for quick jam – I think it would be nice on rice pudding too!


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