A jam made in under 10 minutes, from real ingredients and thickened with chia seeds. Delicious!
Ingredients for  STRAWBERRY CHIA JAM

Yield: around 1 cup
Strawberries (Fresh or Thawed)
2 cups
White Chia Seeds
2 tablespoons
Maple Syrup or Honey (optional)
2-3 tablespoons
Lemon Juice
1 tablespoon
1.  Clean jar/s and equipment by washing in hot soapy water and rinsing well before use.
2.  Wash, hull and finely dice strawberries. Measure fruit into a small pan along with a splash of water to prevent scorching. Stir to combine. Bring to a boil then simmer uncovered for 10 minutes or until fruit is very soft, stirring every now and then. Mash for a rustic jam (or puree for a smooth jam consistency). Strain part (or all) of the mixture through a fine sieve to discard strawberry seeds, if desired.
3.  Add maple syrup (or honey) to taste and lemon juice. Stir well.
4.  Sprinkle chia seeds on top and stir well. Set aside for 5 minutes to thicken slightly.
5.  Pour into a clean jar for storage or into individual jars (or containers). For yoghurt jars, we add a tablespoon or two of chia jam into the base of each jar.
6.  Refrigerate until set.
7.  Divide yoghurt amongst containers (enough for up to 3 days). Serve immediately or add lids and refrigerate for up to 3 days.
For yoghurt jars: leave a centimetre or two in each jar/container for adding granola, fresh fruit or nuts when serving.
8.  Store jars of strawberry chia jam in the refrigerator and consume within 7 days (or freeze for up to 3 months in freezer safe containers). 

Author: Megan Radaich           
Image credit: Megan Radaich            
Publication: Strawberry Preserving Guide, available HERE

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