Strawberry Chia Jam

You can whip up a quick strawberry jam (it's raw!)  in no time! The chia seeds make the strawberries jammy. No cooking required! Check out the recipe at Shutterbean.com!

One of the reasons why I’ve kept this blog up for so long (YOU GUYS I THINK I JUST PAST MY 8 YEAR ANNIVERSARY HERE) is my undeniable quest to try new things. I am constantly looking for something to add to my cooking arsenal/weekly meal prep. And since I have a somewhat hectic life in addition to blogging, a recipe that requires little effort with few ingredients is totally in my wheelhouse (haha! wheelhouse!). I also love when simple ingredients can combine forces to make something new and different. And let’s be real, it’s nice to have homemade things in my fridge…. I love any excuse to label mason jars & containers with washi tape & a sharpie.

Strawberry Chia Jam // shutterbean

I peeped this recipe in the My New Roots cookbook and knew I had to try it because I was a little overzealous buying strawberries this past weekend. It helps that there aren’t that many other ingredients required. I even found a rogue vanilla bean in the back of my cabinet (I totally need to clean out my spice cabinet–perhaps a High Straightenance post soon?).

Strawberry Chia Jam // shutterbean

The two main ingredients are strawberries + chia seeds. When you combine the two, the pureed strawberries thicken up and gel without having to be cooked in a pot over the stove. I am not entirely sure how to describe the taste but the jam is the essence of strawberries and less like a jam. I mean, the thickness and consistency is there but it’s pure strawberries, not a condensed/concentrated version of strawberries. You’ll be wanting to eat it directly from the jar. Promise.

And we’re off!

Honey is a good substitute if you’re not feeling the maple syrup.

Not pictured: Salt (for balance!)

Strawberry Chia Jam // shutterbean

We scrape half of a vanilla bean and collect the seeds. I think I might have used 3/4 if not all….

Strawberry Chia Jam // shutterbean

The strawberries, maple syrup, lemon juice going into a blender with a pinch of sea salt.

Strawberry Chia Jam // shutterbean

Puree! Now we add in the chia seeds. Blend and then transfer to a mason jar.

Strawberry Chia Jam // shutterbean

Let the mixture gel! A trip into the fridge for about 20 minutes does the trick.

Strawberry Chia Jam // shutterbean

I put some in my yogurt for breakfast with a little granola & fresh berries.

Strawberry Chia Jam // shutterbean

I can imagine it would be REALLY good on ice cream.

Strawberry Chia Jam // shutterbean

Like a vanilla, chocolate, strawberry situation…oh and maybe add a banana in there. Ummm. I have all of those things.  If you need me, you’ll find me over in front of my freezer with a few spoons.

Strawberry Chia Jam

makes about 2 cups
recipe from My New Roots: Inspired Plant-Based Recipes for Every Season

  • 1 pound ripe strawberries
  • 1-2 tablespoons pure maple syrup
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
  • pinch of fine sea salt
  • 3 tablespoons chia seeds

Wash and cut the tops of strawberries. Put the berries in a blender, add the maple syrup, lemon juice, vanilla bean and sea salt. Process until smooth. Slowly add the chia seeds and process until combine.

Transfer jam to a container. Seal and refrigerate for at 15-20 minutes, or until chia seeds have thickened puree to the consistency of jam. Jam will last for up to one week if kept sealed the refrigerator.

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