Strawberry Chia Jam

5 from 1 vote

Sweetened naturally and thickened with chia seeds, this pectin-free strawberry chia jam comes together in just 20 minutes.

Prep Time5

Cook Time15

Total Time20

Course: Condiment

Cuisine: American

Servings:

Author: Kristen Chidsey

Ingredients

4 cups berries
¼ cup maple syrup
¼ cup chia seeds
2 teaspoons fresh lemon juice

Instructions

Wash and dry fresh the strawberries, then remove the hull and slice them in half.
Place the berries, along with the maple syrup in a heavy-bottomed saucepan and give the mixture a good stir to combine.
Over medium-high heat, bring the mixture to a boil and then reduce the heat to medium-low. Stirring and mashing often with a fork or potato masher, until the berries are soften. This should take about 15 minutes.
Remove the pan from the heat, and stir in the lemon juice and chia seeds. Allow the jam to cool to room temperature (at least 15 minutes).
At this point, you can opt to blend the jam for smoother consistency or transfer the jam to a jar or airtight container and store in the refrigerator for up to 10 days. While you can enjoy the jam warm, I find it is better to let it chill for at least 4 hours to allow the chia seeds to fully thicken the jam.
Directions for Blending: If desired, transfer the cooled jam to a blender or small food processor fitted with an s-blade. Blend on low speed or pulse lightly until the jam reaches the consistency you like. Transfer the blended jam to a jar or airtight container and refrigerate as directed.

Notes

Strawberries: Feel free to swap the strawberries out for any berries of choice (raspberries, blackberries, blueberries, or a combination.)

Using Frozen Berries: Feel free to use frozen berries to make this jam. Simply add the frozen berries (no need to defrost) to the saucepan, along with the maple syrup and simmer until the berries are broken down and softened. Keep in mind it may take a bit longer to simmer when using frozen berries.

To Sweeten: Use ⅓ cup of granulated sugar or honey in place of the maple syrup if desired.

Freezing Chia Jam: Transfer the cooled jam to a freezer-safe container, leaving 1-inch of room for expansion, and freeze for up to 3 months. Defrost the chia jam in the refrigerator overnight and use the jam within 10 days.

Nutrition