Packed with chia seeds, frozen fruit and only natural sugars, this homemade strawberry chia jam recipe is the easiest (and healthiest) homemade jam you’ll ever make!
2018 has been all about simplifying.
When I set my 18 goals for 2018, I really wanted to focus on living a simpler, less cluttered life. I had this vision of a light + airy farmhouse, filled only with things that serve a purpose or that we truly adore. Less hurry, more stop-and-smell-the-roses. Long dinners, our plates filled with a little less processed and a little more homemade. A life with less stuff, less obligation and more time + space to enjoy what matters most.
Just a simpler life really.
And honestly, nothing says simple farmhouse more than fresh, homemade jam.
This chia jam is SO quick + easy to whip up, we’ve always got a jar (or two) on the go. Our go-to is strawberry, but I love to switch up the fruit, using blueberries, raspberries or even mixed berries too.
Using frozen fruit is a great way to save money and I love that I don’t have to worry about what’s in season (which is pretty much nothing for most of the year anyway way up here).
And best of all – packed full of chia seeds, fruit and all natural sugars, I can feel good about feeding it to my family.
It keeps for 2 weeks in the fridge and up to 2 months in the freezer and with these cute little labels, it’s easy to keep track of flavours and dates!
STRAWBERRY CHIA JAM
Strawberry Chia Jam
- 4 cups frozen strawberries (or any other berries you'd like)
- 1/4 cup maple syrup
- 1/4 tsp sea salt
- 2 tbsp chia seeds
- 1 tsp vanilla extract
- 2 tsp fresh lemon juice
- 1 tsp lemon zest
In a medium pot, stir together the berries, maple syrup and salt. Bring to a simmer over medium heat and cook for 5 minutes until the berries have softened.
Mash the berries (I like to use a potato masher) until mostly smooth.
Add the chia seeds and stir until combined. Simmer over medium heat, stirring frequently for 10-12 minutes, until the mixture has thickened.
Stir in the vanilla, lemon juice and lemon zest. Pour into a jar and refrigerate for at least 2 hours.
Recipe NotesJam will keep in the fridge for up to 2 weeks, or in the freezer for up to 2 months.
Not only is this strawberry chia jam quick to whip up, but it’s a healthy + delicious topping for toast, yogurt and everything in between.
And it looks so darn sweet all packaged up in a pretty little mason jar with a lovely little label (you can find the ones I used here):
I just know you’re going to love this yummy jam as much as we do!
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Wishing you such a lovely day!