Strawberry Chia Jam
Servings: 10
This strawberry chia jam simmers fresh berries with maple syrup and lemon, and the seeds thicken it into a sweet, spreadable jam with no pectin and no refined sugar. Keep a jar in the fridge and freeze the rest, no canning needed.
Ingredients
- 4 cup strawberries halved
- ¼ cup water
- ¼ cup pure maple syrup
- 3 tbsp lemon juiced
- 3 tbsp chia seeds
- 1 tsp pure vanilla extract
Instructions
- Combine the strawberries, water, maple syrup and lemon juice in a medium saucepan. Bring to a simmer and cook until the fruit softens and releases its juices, 15 to 20 minutes. Remove from the heat and mash well.
- Stir in most of the chia seeds and let the jam cool completely on the counter. Stir again and add the remaining chia seeds if the jam is too thin.
- Stir in the vanilla and transfer to small jars with tight-fitting lids.
Notes
- Frozen Berries: Frozen strawberries work too; there's no need to thaw them, just cook a few minutes longer.
- Texture Tip: The jam keeps thickening as it cools, so wait until it's completely cool before adding the remaining chia seeds.
- Ingredient Swaps: Other berries work, but they release different amounts of juice, so you may need a little more chia for the jam to set.
- Storing: Refrigerate for 7 to 10 days, or freeze for up to several months, leaving 1/2 inch of headspace in the jar for expansion.
Nutrition
Serving: 2tbsp, Calories: 60kcal, Carbohydrates: 12g, Protein: 1g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.1g, Trans Fat: 0.01g, Sodium: 2mg, Potassium: 126mg, Fiber: 2g, Sugar: 8g, Vitamin A: 9IU, Vitamin C: 36mg, Calcium: 41mg, Iron: 1mg
