Fresh Strawberry Chia Jam Recipes

FRESH STRAWBERRY CHIA JAM

Steps:

• Place the berries into a blender, and blend into a chunky purée, you should have 1 1/2 cups.
• Combine the blended berries with your choice of sweetener to taste, and bring the mixture to a boil.
• Once the mixture boils, remove it from the heat and stir in the rest of the ingredients.
• Transfer the jam to a covered container, and refrigerate until cooled and thickened, about 3-4 hours. Berries really vary on their level of juiciness, so if your jam still isn't thick enough, stir in more chia seeds and wait 1-2 hours for them to absorb the extra liquid.
• This jam keeps well for 7-10 days refrigerated. You can also make this without cooking the berries at all, simply combine all the ingredients and chill until thickened, however the raw version only lasts at most 4 days.

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.

STRAWBERRY CHIA JAM

Steps:

• Place strawberries in a saucepan over a medium heat. Cook until the strawberries begin to break down and the mixture is bubbly. The strawberries will become loose and liquidy, about 10 minutes.
• Mash the fruit with a potato masher or the back of a spatula. You can make this as smooth or chunky as you'd like. It all depends on how you like your jam.
• Stir in the chia seeds and lemon juice. Taste the jam and then decide if you want to add sweetener. Start with one tablespoon, if desired and adjust from there.
• The jam will continue to thicken as it cools. Once it has cooled, transfer into an airtight jar and store in the fridge for 1-3 weeks or up to three months in the freezer.

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-ORANGE CHIA JAM

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.