Chia Strawberry Jam
Jams
Ingredients:
- 300 g (2 cups) fresh strawberries
- 2 tbsp chia seeds
- 30 ml (2 tbsp) maple syrup
- 15 ml (1 tbsp) lemon juice
- 2.2 g (½ tsp) vanilla extract
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Meal Prep Friendly
Nutrition:
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Mash the strawberries while they're still warm on the stove, to your preferred chunkiness — they break down much more easily hot than once the jam has cooled and set.
Instructions:
- Combine Ingredients: In a small saucepan, combine 300 g (2 cups) hulled and chopped strawberries, 2 tbsp maple syrup, 1 tbsp lemon juice, and optional ½ tsp vanilla extract.
- Heat: Cook over medium heat, stirring frequently, for 5–7 minutes until the strawberries break down and the mixture thickens slightly.
- Add Chia Seeds: Remove from heat. Stir in 2 tbsp chia seeds. Let cool for 10 minutes.
- Set: Transfer to a clean jar. Refrigerate for at least 1 hour until thickened to a jam-like consistency.
- Store: Keeps in the fridge for up to 2 weeks.
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.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The fresh strawberries adds bright sweetness and a pop of color. The maple syrup brings natural sweetness with a hint of caramel depth. The lemon juice adds acidity that brightens and balances the dish. The vanilla extract rounds out the sweetness with warm, aromatic depth.
Chia Strawberry Jam
Ingredients:
- 300 g (2 cups) fresh strawberries
- 2 tbsp chia seeds
- 30 ml (2 tbsp) maple syrup
- 15 ml (1 tbsp) lemon juice
- 2.2 g (½ tsp) vanilla extract
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The fresh strawberries adds bright sweetness and a pop of color. The maple syrup brings natural sweetness with a hint of caramel depth. The lemon juice adds acidity that brightens and balances the dish. The vanilla extract rounds out the sweetness with warm, aromatic depth.
Prep:
Mash the strawberries while they're still warm on the stove, to your preferred chunkiness — they break down much more easily hot than once the jam has cooled and set.
Instructions:
- Combine Ingredients: In a small saucepan, combine 300 g (2 cups) hulled and chopped strawberries, 2 tbsp maple syrup, 1 tbsp lemon juice, and optional ½ tsp vanilla extract.
- Heat: Cook over medium heat, stirring frequently, for 5–7 minutes until the strawberries break down and the mixture thickens slightly.
- Add Chia Seeds: Remove from heat. Stir in 2 tbsp chia seeds. Let cool for 10 minutes.
- Set: Transfer to a clean jar. Refrigerate for at least 1 hour until thickened to a jam-like consistency.
- Store: Keeps in the fridge for up to 2 weeks.
