Recipe: Strawberry Chia Jam
I have been waiting for strawberries to be in season for quite some time. We had a long, rainy winter and they came almost a month later than they did last year. Freshly picked strawberries are so dark, juicy and sweet, and in my opinion, are best enjoyed as is. The only problem is that these sweet little miracles mold fast, typically within 2-3 days, so you have to figure out a good way to preserve them. This jam recipe is really simple and uses chia seeds to thicken, which not only is easy but also has an anti-inflammatory added health benefit. Enjoy this short strawberry season!
Strawberry Chia Jam
3 cups chopped strawberries
1 to 2 tablespoons honey, maple syrup, or other sweetener of choice
2 tablespoons chia seeds, plus more if needed
- Cook the fruit until it starts to break down: Transfer the fruit and sweetener to a saucepan and set over medium heat. Cook until the fruit breaks down and becomes syrupy, 5 to 10 minutes. Mash the fruit with the back of a spatula or a potato masher, leaving it as smooth or as lumpy as you like.
- Stir in the chia seeds. Continue to to at a low simmer for about 10 minutes. This won’t quite reach the firm consistency of regular jam, but it will noticeably thicken. If you’d like a thicker consistency, especially with very juicy fruits, stir in more chia seeds 1 teaspoon at a time.
- Transfer to a jar or other storage container: Once the jam has cooled to room temperature, transfer it to a jar or other storage container. Store in the fridge for about 2 weeks. The jam will thicken further and become more set once completely chilled. The jam can also be frozen for up to 3 months; thaw in the fridge before using.