The only thing better than picking strawberry is making them into this Strawberry and Chia Seed Jam.
I love fruit. I particularly love strawberries and thankfully, I live in a part of the world where I can pick them straight from the field. It isn’t strawberry season just yet but in preparation for such a glorious time, I bring you the Recipe of the Month for May- Strawberry Chia Seed Jam!
I am a big fan of PB & J. In fact, most of my school lunches consisted of a sandwich made up of this perfect pairing. As I aged and began learning about nutrition I wanted to still be able to enjoy my fav snack but without all of the extra sugar and fat. You might say I have upgraded- to a still delicious yet slightly more health conscious version and I promise you, it is just as good as the original.
Chia seeds, for those of you that don’t know, come from a flowering plant in the mint family if you can believe it. They don’t have a minty taste at all and actually, don’t really taste like much. They are an excellent binder, expanding when added to liquid so they are perfect for this recipe.
They are also a great substitute for egg if you’re vegan- simply grind them up and add 3 tbsp of water to 1 tbsp of chia.
From a nutritional standpoint they are fantastic. Full of fibre, antioxidants, omega 3’s and protein. And because the berries are already sweet, you can add little to no sweetener! It’s win-win baby!
For this recipe I used strawberries but you can use whatever fruit you like. Frozen is just as good as fresh and feel free to get creative by mixing them up!
Place strawberries, water and honey in a pot and boil medium low until strawberries soften, about 5-10 minutes.
Mash them up to break them down a bit more. I like my jam smooth so I used an immersion blender. Be careful as the mixture will be HOT!
Remove from heat and stir in the seeds. They will thicken up as the mixture cools. Check them after about 10 minutes and add more seeds if you think it isn’t quite thick enough.
Store in an airtight container in your fridge for up to 2 weeks! Use your jam in desserts, on toast, on yogurt or eat by the spoonful!
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