I’ve seen the recipes for chia seed jam for awhile, and this year with all the strawberries we picked, I decided to try it. Huge win!
I wasn’t sure how my kids would react to the chia seeds, but they love it.
And so do I! Usually when my kids have PB&J or jelly on toast or English muffins, I feel like it’s slapping sugar on the bread with little benefit. Even though I buy the organic fruit-sweetened version at Trader Joe’s, I know there’s not a whole lot of goodness there.
But chia seeds are like little energy powerhouses with fiber, omega 3’s and protein. That’s why I add a tablespoon of chia seeds to my morning smoothie every day.
Putting jam on whole wheat or Ezekiel bread just got a whole lot better in this mom’s eyes.
This recipe couldn’t be easier, and my favorite part? You can make it with frozen fruit too! So if you’re like me and end up freezing half the berries you picked, you can still make jam next month. (Because this jam only keeps a couple weeks in the fridge, you won’t want to make a bunch of jars at one time unless you’re giving them away as gifts!)
Enjoy this one!
- 1/4 cup chia seeds
- 1/2 cup water
- 1/4 cup raw honey
- 3 cups strawberries, fresh or frozen
- Mix chia seeds and water and set aside to thicken.
- Add berries and honey to a pot and cook over medium-low heat for about 10 minutes, until berries are soft.
- Mash berries.
- Add chia seed mixture and stir well to combine.
- Remove from heat and cool 10 minutes.
- Pour in a mason jar and refrigerate for up to 2 weeks.