Strawberry Chia Seed Jam Recipe
2 cups fresh or frozen strawberries, room temperature
2 tbs honey or maple syrup
2 tbs chia seeds
Place strawberries and honey/maple syrup in a saucepan and mash them until they are the consistency of coarse apple sauce. Cook over medium heat for 10 minutes, then remove from heat and stir in the chia seeds. Place jam in refrigerator for at least one hour to thicken, then serve.
How To Make Blackberry Jam With Chia Seeds
2 cups fresh or frozen blackberries, room temperature*
6 tablespoons honey or maple syrup
2 teaspoons lemon or lime juice
2 tbs chia seeds
* Frozen and thawed blackberries come with their own juice, but fresh ones may or may not create much juice when mashed. If needed, add 2-3 tablespoons of water to the pan when using fresh blackberries.
Place blackberries, honey/maple syrup, and lemon/lime juice in a saucepan and mash them until they are the consistency you prefer. I like a few large pieces left in my jam, so I go light on this step. The mixture will be very liquid – that’s okay! Cook over medium heat for 10 minutes, then remove from heat and stir in the chia seeds. Place jam in refrigerator for at least one hour to thicken, then serve.
Chia Seed Jam (NO COOK)
1 pound berries (strawberries, blueberries, raspberries) à this was about 3-3½ C
¼ cup honey
2 tablespoons chia seeds
1 tablespoon lemon juice
à I added 2 tablespoons of raw sugar because the raspberries were very tart
In a blender or with an immersion blender, puree berries. Add in honey and chia seeds and mix. Place in a pint mason jar, and allow to sit in the fridge for 4 hours, or longer, as the chia seeds absorb the liquid. Use as regular jam, keeping in the fridge.
à I put everything in the vitamix and let it mix together