Strawberry Chia Jam

I am really enjoying the strawberry season here in Spain. They are so sweet and affordable so I loaded up with 4 kilos at the marked and made a double batch of this amazing Strawberry Chia Jam.

I keep a big jar of it in the fridge and just it in baking, on pancakes, chia pudding, toast and any where you would use regular jam. But I promise you this is so much healthier and even tastier then normal jam. It comes together quick and easy and you only need 3 ingredients!

Chia jam is a heathy alternative to regular sugar filled jam. It is packed full of protein, fibre and antioxidants and it tastes great! Naturally sweetened with a little honey or maple syrup. This recipe makes a small batch of jam that will keep in the fridge for about a week, by that time it is usually all gone at our hose and time to make some more!

If you can’t get fresh strawberries this recipe also works great with frozen ones too. So you can enjoy this chia jam all year round.

More recipes to try:

Clementine Chocolate Vegan Smoothie

Apple Pie Smoothie

Healthy Beet and Blood Orange Smoothie

Watermelon Smoothie

Peach Iced Green Tea

Creamy Peach and Cherry Smoothie

I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.

Happy baking!

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Strawberry Chia Jam

Strawberry Chia Jam is a heathy alternative to regular sugar filled jam. It is packed full of protein, fibre and antioxidants and it tastes great!

Ingredients

• 500 g strawberries, washed and hulled
• 2-3 tablespoon honey or maple syrup
• 2 tablespoon chia seeds

Instructions

1. Add the strawberries to a pan with a splash of water. Bring to a boil while stirring and simmer for 5-10 minutes, stir occasionally. Once the strawberries are soft and juicy, take the pan off the heat and add the honey or maple syrup.

2. Taste it and adjust with more maple syrup if desired, the amount needed depends on how sweet your strawberries are.

3. Mash the strawberries using a fork to a chunky consistency. Stir in the chia seeds and let cool in the pan for 15 minutes.

4. The jam will thicken while it cools. Store the jam in a airtight container in the fridge for about one week.