Strawberry Chia Seed Jam


Growing up with a British mother, jam (or ‘jelly’) was always a staple in our home and consumed at breakfast with traditional toasted English muffins or crumpets. The smell of freshly brewed English breakfast tea and toast is probably still one of my favourites and what would make this all complete is the JAM.

Store bought jams are processed and have a very high sugar content. Not ready to let go of my love for jam I decided to create a simple recipe that did not include pectin.  The main reason jams or jellies are so unhealthy is because of this one ingredient.  When using pectin, you must use a large amount of sugar (in most cases more sugar than fruit). The sugar is what reacts with the pectin to make it gel.  However, it often requires a sugar content of more than 55% or more!

Chia seeds when mixed with liquid create a gel-like consistency so it was a no-brainer to use this as a substitute for both pectin and gelatin.  Hope you enjoy my 3 ingredient Strawberry Chia seed Jam.  You can mix up the fruit each time for a change in flavour.

Enjoy x

Ingredients

3 cups Strawberries cut into small pieces

1/4 cup pure Maple Syrup

1/4 cup Chia Seeds

Pinch of salt

chia-jam-1Directions

  1. Place strawberries and maple syrup into a saucepan over medium heat and bring to a simmer stirring occasionally.
  2. Add the chia seeds and pinch of salt and reduce heat. Continue to simmer and stir occasionally until the mixture becomes thick (approximately 20 minutes). Note:  If you like a thicker jam, reduce the heat to low and let it simmer for an additional 5-7 minutes stirring frequently to ensure it doesn’t burn.
  3. Remove from heat and spoon into mason jars allowing to cool before placing in the fridge. Jam will remain fresh for 1-2 weeks (if it lasts this long!)chia-jam-3

 

 

 

YOU MIGHT ALSO LIKE

Beetroot Hummus and Avocado Open Faced Sandwich
February 01, 2018
No Bake Blueberry Cheesecake (Gluten-free, Dairy-free, Vegan)
January 25, 2018
Roasted Brussels Sprouts & Butternut Squash with Cranberries & Toasted Pecans
December 28, 2017
Healthier Gingerbread Men & Girl Cookies
December 21, 2017
Dairy-Free Eggnog
December 07, 2017
Turmeric Carrot Cake Bites
November 24, 2017
Matcha Crunch Chocolate Bars
November 24, 2017
Stuffed Butternut Squash with Quinoa, Pomegranate and Kale
October 26, 2017
Banana Pumpkin Muffins
October 24, 2017