Chia seeds make a quick and easy jam for a healthier option. This recipe features strawberries.The chia seeds thicken to give almost a “jam” texture and the berry fruit being naturally sweet.
With only 3 ingredients this strawberry chia jam could not be any easier to make.
The beauty of using chia seeds when making a batch of strawberry chia jam is that the swollen chia seeds look like strawberry seeds, blending nicely with the fruit. The Chief Taster accuses me of “tricking him” when I make a batch of this as he munches on the chia seeds thinking that they are strawberry seeds. However much he tries to resist a healthier option he’s not going to win in my kitchen! Sorry, husband!
Although this is a simple chia jam you could add other flavours with the strawberries such as a dash of balsamic vinegar, ginger, cinnamon, vanilla or orange zest.
The strawberry chia jam will keep for at least 2 weeks in the fridge, ready to slather on bread, cakes or with a pancake. Or with some whipped coconut cream and chopped nuts. Any time is jam time and if it is sugar free than more for everyone!
Strawberry Chia Jam
- 2 cups strawberries fresh or frozen
- 2 tablespoons erythritol or sugar substitute
- 2 tablespoons chia seeds
Place the strawberries in a saucepan and add 2 tablespoons of water.
Gently bring to the boil and simmer for 5 minutes. You may mash the berries with a fork if you want a smoother jam.
Stir in the erythritol and remove from the heat.
Add the chia seeds, stir thoroughly and let sit for at least 10 minutes.
Transfer the chia jam to an airtight container and store in the fridge for up to 2 weeks.
Makes about 1-1/2 cups
Nutritional Info per whole batch – 234 Calories, 10g Fat, 6g Protein, 36g Total Carbs, 17g Fibre, 19g Net Carbs
Nutritional Info per tablespoon – 15 Calories, 0.6g Fat, 0.4g Protein, 2g Total Carbs, 1g Fibre, 1g Net Carbs