Strawberry-Chia Seed Jam

Strawberry-Chia Seed Jam

strawberry-chia seed jam
I adapted my daughter's blueberry-chia seed jam recipe for this spring fruit favorite with great success. With just a hint of sweetness via some honey, the burst of ripe strawberries really shines through. This is what you want to make with all those strawberries you picked fresh or scored at your local farmer's market.
    Servings Prep Time
    1.5 cups 20 minutes
    Cook Time
    1 hr minimum to set and chill
    Meal Plan
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    Servings Prep Time
    1.5 cups 20 minutes
    Cook Time
    1 hr minimum to set and chill
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1 1/2tablespoon chia seeds
    • 2cup fresh strawberries, hulled and cut in half
    • 1tablespoon lemon juice
    • 2tablespoon honey
    Instructions
    1. Combine chia seeds and 3 tablespoons water in a small bowl. Let soak for 10 minutes.
    2. Mash strawberries in a small saucepan with a large spoon or potato masher. Add lemon juice and honey and simmer mixture over medium-high heat for 5 minutes.
    3. Remove pan from heat and whisk in soaked chia seeds until mixture is well combined. Let cool in saucepan for about 45 minutes to 1 hour.
    4. Transfer jam to an airtight container. Let set in refrigerator until mixture thickens (preferably overnight). Store in the fridge and enjoy within a week. The jam can also be frozen and stored in the freezer for up to one year.
    Recipe Notes

    If you would like to try the blueberry version, use about 1 3/4 cup of fresh (or frozen) blueberries. I bet other summer fruit would do well in this recipe; I can't wait to try fresh peaches when they come into season this summer!

    It is not too sweet (hint: low in sugar-which is honey, a natural sweetener) so you really taste the in-season strawberries but add an additional tablespoon honey if you prefer it sweeter.

    The chia seeds stand in for pectin, a common thickening ingredient for jams.

    We were all slathering it on a piece of gluten-free toast for breakfast, snack, dessert. Try it swirled into thick plain Greek yogurt or even as a topping for vanilla ice cream.

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