OK. So my kids love jelly sandwiches, right? I switched a long time ago from jelly to an all fruit spread, but they still go through it like crazy, since they love to eat jelly sandwiches for lunch.
Since my overnight chia seed parfait, I thought I should experiment and make some chia jam, but I didn’t feel like cooking anything. Then I easily thought of how I can make a simple strawberry puree and just add chia seeds to form a thick spread.
Everyone in our house loves strawberries except for my husband. My daughter loves toast and tried this jam and almost stole the whole container to eat.
This recipe may also work with any of your favorite fruits. If you do use something other than strawberries, let me know how it turned out!
Also, I didn’t add in any sugar, so feel free to add in your choice of sweetener if you choose.
And by the way, this jam tastes delicious in a banana strawberry chia jam waffle sandwich!
This recipe makes 3 cups.
What you’ll need:
- 2 cups of fresh or frozen strawberries
- 1 cup water
- 3/4 cup of chia seeds
- If using fresh strawberries, cut the stems off.
- Blend the water and strawberries together in a high speed blender until smooth.
- Transfer the mixture to a medium mixing bowl. Add in the chia seeds and stir until they are well incorporated. Or you can transfer the mixture evenly between two mason jars, place half the chia seeds in one jar and the other half in the other jar, place the lids on tight and shake vigorously to mix in the chia seeds.
- Refrigerate at least 4 hours or overnight, then enjoy on toast, pancakes, french toast, whatever your heart desires!
- Feel free to add in more chia seeds if you desire a thicker consistency.
Store jam in the refrigerator in an airtight container for about 3 weeks.
What’s your favorite chia seed recipe?
This post was slightly updated 5/3/2017.
Estimated nutrition facts based on 24 servings. Serving size = 2 tablespoons.
Calories: 34 Protein: 2g Fat: 2g Total Carbs: 4g Fiber: 3g Sugar: 1g Sodium: 0mg