Strawberry Chia Seed Jam
Today I am sharing a simple recipe that includes two of my favourites - strawberries and chia seeds. I've talked about the incredible nutritional benefits of chia seeds before so you already know I am a big fan!
I had read lots about chia seed jam and to be honest, I just didn't get it. I thought it could never replace the oh-so-sweet stickiness that I loved about jam.
Now since making my first batch of chia seed jam, I'm completely hooked.
Who knew jam could be so healthy?!
This is coming from a dedicated lifelong jam lover.
This is my jam
It's unbelievably easy to make and it tastes just like the real thing!
One of my fondest childhood memories is taking a trip to the local fields where we would pick endless buckets of fresh delicious fruit.
After all our hard work came the best part, jam!
So I decided that it was time for a trip to our local 'Pick Your Own' to stock up on strawberries to make some healthy jam.
If you get a chance this summer, find a local Pick Your Own farm and get your butt over there!
This Strawberry Chia Seed Jam needs only three ingredients and takes less than 20 minutes to come together. Vegan, gluten-free and with no processed sugars, it's hard not to love.
Those good olds chia seeds give the jam a jelly-like consistency whilst adding lots of protein, fibre and omega-3 fatty acids.
Three cheers for chia seeds!
Ingredients
16 oz (1 pound) strawberries
2-3 tablespoons date syrup, maple syrup or stevia
2 tablespoons of chia seeds
Method
Wash and hull (fancy word, thank you mum) the strawberries so they're all lovely and clean.
Next, put the strawberries in a saucepan and heat on a medium heat.
Heat them up, stirring occasionally until they start to liquify and become slightly mushy. This can take about 5-10 minutes. Get a masher (a not so fancy word, sorry mum) and mash the fruit up. It's completely up to you how much you mash it- totally depends on how you like your jam!
Now allow the fruit to come to a boil and keep it boiling until you start to see it reach a sauce-like consistency.
Stir in the two tablespoons of chia seeds and keep it on the heat for around a minute. Remove from the heat and leave to sit and thicken for about 10 minutes. If the jam is looking a little on the thin side, add another tablespoon of chia seeds and leave to sit and cool.
Don't go crazy and add lots of chia seeds though as the jam will keep thickening as it cools!
Once it's cooled completely, put in an airtight jam jar or container.
It can be kept in the fridge for up to two weeks.
But for now, just go and eat it!
Why was the strawberry late?
He was stuck in a jam.
Anyway enough terrible jokes..
I hope you love this recipe as much I do!
It's absolutely perfect for topping cakes, spread on toast or if you're greedy like me, grab a spoon and tuck in straight from the jar!
