In keeping with my strawberry theme from last week, I thought I would show you one of my favourite ways to use a punnet of strawberries nice and quickly… Strawberry Chia Jam.
This jam needs barely any prep, unless you count cutting the tops of some strawberries and mashing them in a saucepan with three other ingredients as hard work, it tastes amazing and it lasts in the fridge for at least a couple of weeks.
I made this in about 10 minutes one afternoon and, while I’m not a jam on toast kind of girl, I used this to add to overnight oats, dollop on top of this chocolate cake and added it to smoothies when I was out of whole strawberries. Simple, delicious and versatile, what a winner.
Now I know I didn’t come up with this recipe up, there are countless chia seed jam recipes floating around on the internet, but I can’t quite remember where exactly I got this idea from. I do remember drooling over this recipe from oh she glows one day so I think credit might have to go there.Strawberry Chia Seed Jam
Dietary Information: Dairy Free, Egg Free, Gluten Free, Nut Free, Paleo, Refined Sugar Free, Vegan, Wheat Free
Prep Time: 5 minutes
Cook Time: 5-10 minutes
Makes: about 1 cup
- 250 grams (1 regular punnet) of strawberries (or fruit of your choice)
- 1 to 2 tablespoons maple syrup, depending on your sweet tooth
- 2 tablespoons chia seeds
- 2 tablespoons water
Remove the stems from your strawberries, cut them in half and add them to a small saucepan with the rest of the ingredients .
Heat this until the strawberries being to breakdown, about 5-10 minutes, using a fork or potato masher to mash the strawberries well.s.
At this point, you can taste the jam and add extra sweetener if you like, or extra chia seeds if the mixture is too runny.
Once you have got the mix just as you like, remove from the heat and allow to cool before placing in a clean, air tight container and store it in the fridge.