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, mainly because they 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 add the chia seeds to it to form a gel.
This results in a slightly less thick jam than you would probably get from cooking it over the stovetop, but it still adheres to the bread like a spread and tastes really good!
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, so at least I know she will be getting less sugar in this spread and she can have all the toast she wants….
This recipe may work with any of your favorite jam 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.
This recipe makes 3 cups.
What you’ll need:
- 2 cups of frozen strawberries
- 1 cup water
- 3/4 cup of chia seeds
- Blend the water and strawberries together in a blender until it forms a puree.
- Transfer the mixture to either 2 canning jars or a medium mixing bowl. Add in the chia seeds and stir until they are well incorporated. If you transferred to canning jars, place the lids on tight and shake vigorously to mix in the chia seeds.
- Refrigerate 8 hours to 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.
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