STRAWBERRY CHIA JAM
I want to begin by explaining how good this jam is. It tastes so good, you will literally want to put it on everything. And that fact that it is so easy to make, just makes it all that much ore amazing.
I love it on scones (obviously), in oatmeal or on top of yogurt & granola. It’s also amazing in your kids school sandwiches and trust me when I say they’ll be begging for more. The cool thing about this jam is it’s a healthier option to the store bought variety. This is simply because: 1- there is far less sugar (commercial jams have more than necessary) and it contains protein and healthy fats (thanks to the chia). The chia acts to gel the jam, similar to a pectin or gelatin.
Also, this is how silly I look when I’m photographing my jam in front of our entire family at the cottage. I totally get made fun of! #truthinsocial
| Servings |
small jars
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- 4 cups Fresh Strawberries quartered
- 2 Tbsp Fresh Lemon Juice
- 2 Tbsp White Chia seeds
- 3 Tbsp honey or enough until reach desired sweetness (can substitute with agave, maple syrup or sugar)
- 1 tsp Cinnamon
- 1/2 tsp vanilla
Ingredients
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- In a saucepan over low to medium heat, add the quartered strawberries.
- Allow to cook on a low boil until softened.
- Use a potato masher to break them up.
- Add the lemon juice.
- Add your honey to sweeten the strawberries. Add enough until you reach desired sweetness.
- Add cinnamon and vanilla.
- Add the chia seeds and cook on low heat until thickened for about 10 minutes. It should be thick and gelatinous at this point.
- Allow to cool and transfer to a jar. Refrigerate overnight. This will help the jam gelatinize and the seeds to soften further.
The jam can be stored in the refrigerator for up to a week or in the freezer for up to 1 year.
