STRAWBERRY CHIA JAM
Strawberry Chia Jam is an easy, sweet 4 ingredient recipe that's the perfect alternative to regular jam. It's gluten-free and vegan!
Provided by Sabrina Snyder
Categories Spread
Time 20m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 22 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
STRAWBERRY-ORANGE CHIA JAM
No pectin is needed in this quick jam that is thickened with chia seeds. The subtle orange flavor adds a pop of brightness to the strawberries. Spread on toast, or top your yogurt or oatmeal! Keep in the fridge for up to a week, if it even lasts that long! Can be frozen, if desired.
Provided by France C
Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Place strawberries in a medium saucepan over medium heat. Add orange juice, sugar, and orange zest. Stir to combine and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.
- Add chia seeds and stir to combine. Simmer until jam starts to thicken, about 5 minutes more. Use a potato masher to break up large pieces for a smoother texture. Cool completely; jam will continue to thicken as it cools. Pour into the jar and refrigerate.
Nutrition Facts : Calories 44.9 calories, Carbohydrate 9.1 g, Fat 1 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 1.1 mg, Sugar 6.2 g
FRESH STRAWBERRY CHIA JAM
Raw strawberry chia jam with none of the funky stuff. The chia seeds help the blended fruit gel, creating a spreadable fruit for your toast or sandwich. Keep in the refrigerator for up to a week or in the freezer up to six months.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h10m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 43.6 calories, Carbohydrate 8.7 g, Fat 1.1 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 0.9 mg, Sugar 6.2 g
STRAWBERRY ORANGE JAM
My family does not care for plain strawberry jam, but in combination with oranges, it is gobbled up in no time. Since you are using the zest in this recipe, I only use organic oranges.
Provided by kiki
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 55m
Yield 128
Number Of Ingredients 4
Steps:
- Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until strawberry jam is ready. Wash new, unused lids and rings in warm soapy water.
- Wash, hull, and crush strawberries in a bowl. Measure berries; you should have about 5 cups.
- Scrub oranges well under hot running water and pat dry with paper towels. Zest oranges; place zest in a bowl and set aside. Peel oranges and remove all white pith. Divide oranges into segments and remove any white fibrous membranes and seeds. Chop oranges finely and mix into the bowl with the zest.
- Place crushed strawberries and orange-zest mixture in a large pot over medium heat. Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
- Pack strawberry jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 29 calories, Carbohydrate 7.4 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 7 g
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