As I mentioned in my post about ditching sugar for one week, jam was one of the hardest foods for me to give up. Don’t get me wrong, I love savory toasts like avocado with egg, but I also love a little something sweet on my toast every now and then, and for my whole life that sweetness has been jam.
When I first saw chia jam popping up on Instagram and the food blog world, I was curious. In addition to my love affair with jam, I’m one of those people that has found an excuse to put chia seeds in everything. There isn’t a smoothie, oatmeal, or yogurt bowl that doesn’t taste better without that satisfying little crunch of chia seeds. So, I knew I had to try adding them to jam.
After some research and trial and error, I ended up with this simple recipe that I love for several reasons. It’s super simple to make (15 minutes tops) and produces just the right amount considering it only lasts for 2-3 weeks in your fridge. I also love that it doesn’t need any added sweetener, but you can add honey or your preferred sweetener if you like your jam a little sweeter. Plus, I amped up the amount of chia seeds to boost the protein, fiber and that telltale crunch – you’re welcome.
- 1 cup strawberries, chopped
- 1 tablespoon fresh lemon juice
- ¼ cup chia seeds
- De-stem and chop strawberries into smaller pieces
- Add strawberries to a medium saucepan and cook over medium heat for 5 minutes, until the juices run and start to smell sweet
- Remove from heat, add lemon juice and chia seeds
- Let sit and cool for 5-10 minutes before placing into a mason jar or other container for storage in the fridge up to three weeks
