Chia Strawberry Jam

1. Prepare the strawberries: In a medium-sized saucepan, place the chopped strawberries. Use a fork or potato masher to mash them until you get a chunky consistency. If you like a smoother jam, you can mash them more thoroughly or even blend them.
2. Cook the strawberries: Over medium heat, cook the mashed strawberries for about 5–7 minutes, stirring occasionally. The strawberries will release their juices and begin to thicken.
3. Add chia seeds: Once the strawberry mixture starts to thicken, stir in the chia seeds, honey (or maple syrup), and lemon juice. Continue to cook for an additional 2–3 minutes until the jam reaches your desired consistency.
4. Cool the jam: Remove the pan from the heat and stir in vanilla extract if using. Let the jam cool for about 10–15 minutes. As it cools, it will continue to thicken.
5. Store the jam: Transfer the chia strawberry jam into a clean jar or container. Store in the fridge for up to two weeks.

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Notes:

The jam thickens significantly as it cools. If it looks too thin while hot, don’t worry — it will set up in the fridge.

Mash the fruit to your preferred consistency. A chunky jam is great for toast; a smoother one works better in yogurt or oatmeal.

Tips:

Add the chia seeds off the heat — cooking chia seeds can alter their texture and reduce their thickening effect.

Storage:

Store in a sealed jar in the refrigerator for up to 2 weeks. The jam will continue to thicken over the first few hours.

Swaps:

Strawberries can be swapped for raspberries, blueberries, peaches, or any soft fruit. Maple syrup can be replaced with agave or omitted entirely for a lower-sugar version.