This is a very simple jam recipe, far different from the conventional style of making jam. I find it great since it is done without sugar or nasty preserves. It is also fairly easy and quick to make. It’s also the perfect time to make strawberry Jam here in Malta as it’s almost end of season for strawberries. Strawberries now are cheap and ripe, perfect for preserving. You could alternatively use this same recipe with other fruit like berries, peaches, oranges and so on.
Using chia seeds to make jam is a very clever idea. I usually associate chia seeds with chia seed pudding recipes. It never crossed my mind that I could make jam out of this incredible, gelatin forming seed. Thus I would really like to give merit to the original inventor even though I don’t know who she / he is. There are so many recipes online that it’s hard to spot the original one, so thank you, whoever you are! Through this post I am now sharing the version which worked for me.
Below is a picture of the strawberries before cooking:
This is how the strawberries will look like when they are complete:
How to use chia jam
Here are some great ways in which you could use this jam and other ideas for using strawberries:
– Use this jam in a parfait like this one
– Use this jam spread on grain free nut bread. Bread recipe here
– Use to top these 3 ingredient pancakes
– Make these fruit ice lollies
– Make flavored water with fresh fruit
– Use strawberries / jam to top these healthy waffles
– Mix strawberries / jam with Greek yogurt and flax seeds. I have posted similar recipes on Instagram.
– Use in sponge cake
- 2 cups fresh strawberries (300g)
- 2 tablespoon chia seeds (20g)
- 2 teaspoons honey or maple syrup for vegan recipe
- Chop the strawberries into small pieces.
- Place the strawberries in a small pan and cook on a low temperature until the strawberries begin to soften and break down. This should take around 10 to 15 minutes.
- When all the strawberries have softened (and the mix bubbled up for more than 5 minutes) turn off the heat and let cool for 5 minutes.
- Add the honey to your liking, stir, then add the chia seeds and stir again.
- Transfer the jam mixture into a clean mason jar. Keep stirring from time to time to allow the chai seeds to absorb the mixture uniformly until all the seeds have softened and jam has completely cooled down, before storing in the refrigerator.
- If preserving in a sterilised, unopened jar, the jam can keep up to 3 months. Whilst open it is best consumed within 2 to 3 weeks.