Makes: approximately 2 cups


  • 2 pounds or approximately 7.5 cups of fresh ripe whole strawberries, washed and cored
  • 1/2 cup of date sugar or maple syrup
  • 4 tablespoons of chia seeds
  • 1 tablespoon of lemon juice
  • 1 teaspoon of vanilla extract


  1. Preheat oven to 350°F
  2. In a bowl, toss all ingredients until well coated.
  3. Add all ingredients to a shallow ovenproof glass baking dish.
  4. Bake for approximately two hours or until the consistency reaches that of a jam, stirring occasionally.
  5. Let cool and store in mason jars. This will keep in the fridge for up to two weeks.
  6. Enjoy on toast, pancakes or vegan ice cream/yogurt. You can also use it as a filling in desserts.

Tip: cooking time will vary depending on the water content of the strawberries.