Fresh Strawberry Chia Jam Recipes

3 INGREDIENT STRAWBERRY CHIA JAM

Steps:

• In a medium saucepan, combine the fruit and 2 tablespoons honey. Cover and bring to a simmer over medium heat, stirring occasionally, until it begins to liquefy (about 5 to 10 minutes for berries, longer for firmer fruits). Once the fruit is liquidy, bring it to a gentle boil and let cook until it breaks down and becomes saucy, about 5 minutes. Mash lightly to reach your desired consistency (I kept mine fairly chunky).
• Taste the jam for sweetness. If you desire more, stir in additional honey a few teaspoons at a time, until you reach the desired taste. Stir in any optional mix-ins.
• Stir in the chia seeds and let cook one minute. Remove the pan from the heat, stir once more, and let sit for 10 minutes. The jam will continue to thicken as it cools. (If it seems very thin, add 1 to 2 additional teaspoons of chia seeds, stir, then let sit 10 additional minutes.)
• Transfer the chia jam to an airtight container and store in the refrigerator for up to 2 weeks or freeze for up to 2 months.

FRESH STRAWBERRY CHIA JAM

Steps:

• Place strawberries, agave, 1/4 cup chia seeds, and lime juice in a large bowl. Blend with an immersion blender until strawberries are chunky. Add remaining 2 tablespoons chia seeds and mix well with a wooden spoon.
• Pour the mixture into two 1/2-pint canning jars. Allow to set in the refrigerator or freezer for at least 8 hours before consuming.

STRAWBERRY CHIA JAM

Steps:

• Add strawberries to a saucepan on medium heat.
• Cook for 10 minutes, stirring occasionally until the berries start to break down.
• Stir in the chia seeds, sugar and lemon juice and cook for 2 minutes.
• Turn off the heat and let cool before storing.
• Refrigerate for up to 1 week.