Strawberry Chia Seed Jam
Whether you have fresh strawberries or frozen ones, this 4-ingredient strawberry chia seed jam recipe is a great way to capture the taste of summer year-round.
Servings: 6
Calories: 53kcal
Ingredients
- 2 cups fresh or frozen strawberries
- 1 to 2 Tablespoons pure maple syrup or 2 to 3 Tablespoons homemade date syrup
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons chia seeds
Instructions
Cook the Strawberries
- Start by placing your chopped strawberries in a medium-sized pot over medium heat. If you're using frozen strawberries, there's no need to thaw them first; they’ll break down beautifully as they heat up.
- Add a tablespoon or two of water to the fresh strawberries to help them cook down.
Mash the Berries
- As the strawberries begin to cook down, they will release their juices.
- After about 5-7 minutes, use a potato masher to mash the berries to your desired consistency. If you prefer a chunkier jam, mash less, for a smoother texture, mash more.
Add Chia Seeds, Maple (or Date) Syrup, and Lemon Juice
- Once you’ve achieved your preferred consistency, it’s time to add the maple or homemade date syrup and chia seeds.
- Stir in maple or date syrup, lemon juice, and chia seeds. The chia seeds will help thicken the jam while adding a pleasant texture.
Cook a Little Longer
- Continue to cook the mixture for another 5 minutes, stirring occasionally. You’ll notice it thickening as the chia seeds absorb the liquid.
- Keep an eye on it to ensure it doesn’t stick to the bottom of the pot.
Cool and Store
- Once your jam has reached the desired thickness, remove it from the heat and let it cool.
- Once cooled, transfer the jam to an airtight container, like a mason jar, and store it in the refrigerator. It will last 7 to 10 days, but I doubt it will last that long because it's so yummy!
- This Strawberry Chia Jam is incredibly versatile. Spread it on toast or a whole wheat bagel. Swirl it into oatmeal, or use it as a topping for our vegan banana oat pancakes, banana oatmeal waffle recipe (switch out the blueberries), or low-fat soy yogurt.
Notes
EQUIPMENT / SUPPLIES
- Measuring cup
- Measuring spoons
- Small or medium pot
- Potato masher
- Air-tight container (mason jar) for storage
Nutrition
Calories: 53kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Sodium: 2mg | Potassium: 107mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8IU | Vitamin C: 29mg | Calcium: 40mg | Iron: 1mg
