Chia Seed Strawberry Jam
Growing up peanut butter and jam on toast was a pretty common breakfast food, but I do not remember the last time I actually bought jam. It is high in sugar and too sweet for my liking. I recall seeing different recipes on how to make your own jam without all the sugar and cooking involved. As much as I like to make my own food, the least amount of time involved the better.
This recipe is so simple and easy. I personally think it tastes way better than any store bought jam you will find. I usually spread it on raw or sprouted bread and crackers and I have even been known to just eat it straight with a spoon. It makes for a nice pudding.
What is your favorite jam flavor?
Chia Strawberry Jam
Yields: 2 cups
- 2 cups of fresh strawberries
- 6 dates (click here to see –affiliate link), soaked or more depends on sweetness
- 2 Tbsp of chia seeds (click here to buy -affiliate link)
- 1/4 cup of water
- Place the water and dates in a high powered blender (click here to see -affiliate link) and combine to break the dates up into small pieces.
- Place the chia seeds and 1 cup of strawberries into the blender.
- Pulse on low to break up the strawberries.
- Now add the remaining 1 cup of strawberries.
- Pulse to incorporate.
- Place the jam in a glass container with a lid and leave in the fridge for 30 minutes. This will allow the chia seeds to thicken the jam and give the flavors time to infuse.
Notes and tips
- The strawberries can be substituted for any berry. I am sure raspberries would taste amazing.
- If you do not have fresh berries, frozen berries can be used. Just allow them to thaw before using.
- Add more dates if you want a sweeter jam.
- Do not over blend the jam because you will end up with a pudding consistency instead of a chunky jam.
- The jam will keep in the fridge for 4-5 days, if it lasts that long.
- Use the jam as you would any store bought jam.
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