strawberry chia jam
photo by Jennifer Johnson
We absolutely love this quick and easy version of homemade jam. When chia seeds are combined with a liquid, they form a gel-like texture, which replaces the need for pectin, an ingredient typically used in making jam. Plus, you get the added benefit of all the nutrients and fiber from the chia seeds. Use on toast or biscuits, as a topping for puddings, panna cotta, or ice cream, or tuck it into your next grilled cheese.
2 cups fresh strawberries, hulled, stemmed, and diced
Zest and juice from 1/4 lemon
3-4 tablespoons coconut sugar (or regular sugar), or to taste
2 tablespoons chia seeds
1/2 teaspoon vanilla extract
Pinch kosher salt
In a medium saucepan, add strawberries, lemon zest and juice, and 3 tablespoons coconut sugar. Cook over medium-high heat, stirring, until some liquid releases.
Once at a gentle boil, reduce heat and add chia seeds, vanilla, and salt and simmer for about 20 minutes, until mixture has thickened. Taste and add some more sugar, if desired. Remove from heat and allow to cool completely.
Once cooled, transfer mixture to a food processor and pulse until smooth. Transfer to a bowl and cover (or transfer to sterile mason jars), and refrigerate until ready to use.
Makes approximately 1 1/2 cups.
cook’s note: The amount of sugar needed depends on preference as well as how sweet the strawberries are to start.