Strawberry Chia Seed Jam is so healthy and easy to make! There’s only a few wholesome ingredients and no cooking involved. A delicious homemade strawberry jam that you’ll love serving to your family!
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I’m slightly obsessed with this recipe for strawberry chia seed jam. I can’t believe how easy this stuff is to make, and how yummy it is!
I tested several recipes including cooking the berries down for 10 minutes versus the no-cook method. I tried different sweeteners such as honey, maple syrup and coconut sugar. At the end of my recipe testing, I found that the no-cook chia seed jam was every bit as delicious and fresher tasting than the cooked versions.
How to make Strawberry Chia Seed Jam:
Wash the strawberries and remove the stems. Slice them in half to make it easier to fit them into your food processor. If you don’t have a food processor, you can use a fork or a potato masher instead. Puree the strawberries until they are almost at the consistency you like. You can even leave a few pieces out and add them in after you’re done mixing if you’d like a chunky-style jam.
Add the chia seeds, honey and lemon juice to the food processor. Blend until everything is mixed well. Pour the jam into a container with a tight fitting lid, I love using Weck Jars, and let chill in the refrigerator for a couple of hours to thicken.
That’s really all there is to it. This chia seed jam will stay good in the fridge for up to a week.You will love how easy and delicious this jam is. Seriously! It takes less than ten minutes and it’s so much better for you than regular jam!
Strawberry Chia Seed Jam
- 1 lb. fresh strawberries
- 1/4 cup chia seeds, black or white
- 3 tablespoons honey, can substitute with maple syrup
- juice of half of a lemon
- Wash the strawberries and remove the stems. Rough chop them to make them easier to fit into a blender.
- Puree the berries until they are almost at the consistency you would like. Add the chia seeds, honey and lemon. Puree until desired consistency.
- Pour into a container, cover and let chill in the refrigerator for at least two hours to thicken.
- Stays good in the refrigerator for up to one week.