Homemade Strawberry Chia Jam
This homemade Sstrawberry Chia jam is an easy and delicious way to preserve the summer’s freshest, sweetest strawberries. This recipe requires only four ingredients and is naturally thickened with chia seeds and sweetened with a touch of maple syrup. You’ll love this easy recipe.
Every summer I buy a few pounds of just-picked organic local strawberries. Plump, sweet, and so juicy the juice runs down your chin. Here in California I’m able to get local strawberries pretty much all year round. They’re never as good, and affordable, as they are during the peak of summer.
Invariably, however, I end up with way more berries than we can eat. And they’re really only good for 2, maybe 3 days. That’s why I have found ways of preserving surplus food. I simply despise wasting food. Wasting anything, really. I found this amazing recipe for strawberry chia jam which is incredibly easy to make. I love spooning it on granola and yogurt, or eating it on toast.
Use fresh, organic, and local ingredients whenever possible. I grow my own, but for larger quantities I like to pick them up from the farmer’s market.
You can sweeten this jam with a tiny bit of maple syrup, but you can also use honey. If using honey it won’t be vegan. If your berries aren’t super sweet, add more to taste. Add a touch of lemon juice for brightness in flavor. To help thicken, I use chia seeds—no pectin needed.
I love the little crunchy chia seeds—they make for a more interesting texture. Skip jam recipes that call for cups and cups of sugar please—the fruit is sweet enough on its own.
Strawberry Chia Jam
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yield: 1 ½ cups
Ingredients
- 1 pound strawberries (quartered, fresh or frozen will work)
- 2 Tbsp. maple syrup, or honey
- 1 Tbsp. + 2 tsp. chia seeds
- 1 Tbsp. fresh lemon juice
Directions
- In a medium saucepan, combine the strawberries and maple syrup. Cover and bring to a simmer over medium heat, stirring frequently. After 5 minutes, when the mixture is starting to release juices, use a potato masher (or a fork) to lightly mash the strawberries. This may take a little longer if the berries were frozen.
- Add the chia seeds and lemon juice and reduce the heat to medium-low. Continue cooking uncovered, stirring occasionally to prevent the bottom from scorching, for about 30 to 35 minutes or until the mixture has thickened and there are no big fruit chunks left. The jam will continue to thicken as it cools so don’t let it reduce too much.
- Let cool completely before transferring to clean jars. Keep in a sealed jar in the refrigerator for up to 2 weeks, or in the freezer for up to a year.
This recipe can be made…
Vegetarian, vegan, plant-based, dairy-free, sugar-free, and gluten-free.
Have you tried this recipe? Have your own recipe to share? I’d love you to leave a comment below.
Source:
Strawberry Chia Jam
https://www.bakerita.com/strawberry-chia-jam-paleo-vegan/
Last updated February 25, 2021