Strawberry Chia Jam
Upgrade your peanut butter & jelly with this 3-ingredient Strawberry Chia Jam!
Made with just strawberries, chia seeds, and a sweetener like maple syrup – this jam is not only full of nutrients like Vitamin C and fiber, but also makes a great low-sugar addition to any sandwich, pancake, or yogurt.
Ingredients Needed:
Strawberries: Make this jam sweet but also full of nutrients including Vitamin C and antioxidants called polyphenols. Fresh strawberries are best in this recipe, but if you would like to use frozen just make sure to thaw them ahead of time.
Chia Seeds: Are a great source of fiber, Omega-3 Fatty Acids, magnesium and calcium. Chia seeds in this recipe are used as a thickener – providing it with the jam texture we’re used to.
Sweetener: Such as maple syrup, coconut sugar or cane sugar helps to provide additional sweetness to this recipe without it being too sweet. I used maple syrup in this recipe which provides a source of antioxidants as well as other nutrients including zinc and calcium.
Storage:
This Strawberry Chia Jam will keep for a couple weeks in the fridge, but since it doesn’t contain any preservatives and hasn’t undergone the traditional canning process, it must be kept refrigerated.
Ways to use this Strawberry Chia Jam:
I love using this jam in a variety of ways including:
- As a flavoring for plain Greek yogurt
- As a topping for pancakes
- Mixed with some plain brie or goat cheese and served with gluten-free crackers
- In peanut butter & jelly sandwiches for the kids
- As a marinade for chicken
- Mixed with some frozen fruit and made into popsicles
- Added to oatmeal or overnight oats
- As a topping for sourdough toast
- Incorporated into a morning smoothie
Strawberry Chia Jam
Ingredients
- 3 cups strawberries, washed, stems removed and diced
- 3 Tbsp. sweetener such as maple syrup, honey, cane sugar or coconut sugar
- 3 Tbsp. chia seeds
Instructions
- Place strawberries in a medium-size stainless steel pot.
- Mix in the sweetener and cook on low-medium heat for about 2 minutes.
- Reduce mixture to a simmer, cover and cook for another 5 minutes.
- Remove from heat and mash mixture with a potato masher or fork.
- Add in chia seeds and mix well.
- Let cool for about 20 minutes (mixture will thicken with time).
- Store in mason jars and keep in the refrigerator.
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