There are few things I love more than strawberry season. I adore those sweet ruby nuggets in all forms; pies, tarts, shortcake, in ice cream, on top of oatmeal, and (of course) gorgous and perfect right off the plant. I have a serious strawberry infatuation and this recipes just feeds my addiction (pun intended).
This strawberry chia jam is a insanely easy, no-funky-preservatives twist on the classic strawberry jam that was slathered on nearly every PB&J of my youth. It’s much easier to make than traditional homemade jam, but wildly healthier than pretty much any jam you can buy in the store. If you have a blender, some strawberries, and a few chia seeds, you can have homemade strawberry jam tomorrow for breakfast.
If you are not familiar with chia seeds, they are tiny black (or sometimes white) seeds that take on a gelatinous form when soaked in a liquid. They are packed with protien, fiber and Omega 3. A few years ago, I had never heard of them. Now, they are a pantry staple. I use chia seeds in so many ways, but making simple, homemade jam is one of my favorites.
1 pint fresh strawberries
2 tablespoons chia seeds
1/2 – 1 tablespoon maple syrup or honey (how much you use depends on how sweet you want it and is totally optional if you are working exceptional sweet berries)
1. Combine all ingredients in a blender and blend until there are no more visible chunks of strawberry.
2. Pour into an airtight container and chill at least 1 hour before enjoying, but overnight for best results. Jam will last in fridge up to two weeks or for up to two months in the freezer.
3. Enjoy on toast, oatmeal, in a sandwich, or right out of the jelly jar (no judgement, we all do it).