STRAWBERRY CHIA JAM
This strawberry chia jam is made with a few simple ingredients. We love to make a batch of this for the week and enjoy it on toast, pancakes, and yogurt bowls.
Servings: 6 servings
Ingredients
- 12 ounces frozen or fresh strawberries
- 2 teaspoons sweetener of choice
- 1 pinch of salt
- 3 tablespoons chia seeds
- 1 teaspoon freshly squeezed lemon juice
Instructions
- Add the strawberries, your sweetener of choice, and a pinch of salt to a saucepan.
- Let the strawberries simmer on low for about 20 minutes, stirring occasionally. This will evaporate some of the liquid and intensify the flavor. Also, once the strawberries are simmering, crush them with a spoon or a potato masher. I like my strawberry jam slightly chunky so I use a spoon.
- Once the strawberry jam is done simmering, remove the saucepan from the heat. Then, add the lemon juice and chia seeds. Mix and let the jam cool for 10 minutes in the saucepan while the chia seeds thicken it up. After that, transfer the jam to a heat-resistant sealed airtight jar and place it in the refrigerator to continue thickening. Store the jam in the refrigerator for 5-7 days and enjoy!
Video
Notes
- Chia Seeds Substitution: If you don’t like chia seeds or don’t have them on hand, you can replace them with 2 ¼ teaspoons of cornstarch to thicken the jam.
- Sweeten: If you don’t want to add any sugar or sweeter, you can omit the sweetener in this recipe.
- Serving: This strawberry chia jam is great for ice cream, toast, pancakes, waffles, yogurt, cottage cheese bowls, cottage cheese toast, oatmeal bowls, and peanut butter and jelly sandwiches.
- Storage: This jam is best enjoyed within 5-7 days if stored in a sealed airtight jar in the refrigerator.
Nutrition
Calories: 41kcal | Carbohydrates: 6.4g | Protein: 1.2g | Fat: 1.6g | Saturated Fat: 0.2g | Cholesterol: 0mg | Sodium: 2mg | Fiber: 2.8g | Sugar: 2.8g