Easiest Strawberry Chia Seed Jam

Mar 31, 2019

It’s officially spring and that means… almost time for strawberry season!!

I may have mentioned this before, but strawberries are my absolute favorite fruit. No logical reason, I just think they’re awesome.

I’ll take them in any form (although dipped in nutella is obviously best), but I have a real soft spot for strawberry jam. When I was a kid, we’d go strawberry picking every year, and if we managed to get enough berries home without me eating them all, then my mom would make jam.

I remember it was always a process though — we’d have to go to several grocery stores to find gelatin, and then there was the whole canning thing where you had to sanitize the jars and then seal them properly… listen. I don’t have time or patience for that.

So when I saw a few recipes floating around for strawberry chia seed jam awhile back, it got me real excited! No weird gelatin, I got to be in control of the amount of sugar that went in, plus I realized I could make a smaller quantity and not have to worry about preserving it (because let’s be real, I ate all this in less than a week 😜)!

Total win in my book.

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Extra bonus points if you actually go strawberry picking, but you’re totally welcome to pick up some berries at the grocery store, which is obviously what I did. This would also work great with other berries! Just remember that while strawberries, blueberries, and raspberries are all low FODMAP, blackberries are pretty high — if you’re watching your FODMAP intake.

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This is great on toast, pancakes, in a PB&J, and obviously just by the spoonful! Enjoy!

Easiest Strawberry Chia Seed Jam

Notes
Adapted from this recipe

Ingredients

  • 2 cups fresh strawberries about one carton, cut into chunks
  • 2 tablespoons chia seeds
  • 1 tablespoon lemon juice
  • 1-2 tablespoons maple syrup only if needed

Directions

  • Wash, hull, and slice the strawberries into chunks (see top photo). Place fruit into a small saucepan and heat over medium-high heat, stirring occasionally to prevent sticking, until it begins to break down and bubble. This may take a little while so be patient.
  • When the fruit has softened and broken down quite a bit on its own, use a potato masher or spoon to crush the fruit into your desired consistency.
  • Stir in the chia seeds and lemon juice until combined. Then taste, and stir in 1 or 2 tablespoons sweetener if needed.
  • Remove from heat and let cool for 5 minutes. This step is crucial to let the chia seeds soak up the moisture of the fruit and turn your warm strawberry sauce into jam!
  • When the jam is thick enough to coat a spoon, it's good to eat! Serve immediately or store in an airtight container for 1-2 weeks (if it lasts that long).

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