A really simple and quick jam recipe to use for all these delicious strawberries we are having this season. The addition of the chia seeds not only makes this recipe 10 times more nutritious but it also helps make the consistency more like jam. So many jams we purchase are either filled with additives are packed with sugar. Making your own allows you to control the ingredients, making the food better for you. It is very very very simple and takes all of about 10 minutes from prep to clean up. The best is that you can store the jam in your fridge for about 7-10 days and use it on a number of things.
I served my strawberry chia jam on a piece of a sourdough bread topped with labneh cheese, which is a Middle Eastern style cheese or yogurt. It is also known as a kefir cheese, which means that it is fermented and contains bacteria, just like yogurts and kefir. Making it very good for our digestive system and gut bacteria. Paired with sourdough bread which contains and active bacteria starter this is a wonderful health pairing! It is very thick, slightly tangy, but not like Greek Yogurt tangy, much lighter. It is creamy and so delicious.
Yields 6 servings
1 1/2-2 heaping cup of strawberries - quartered
1 tablespoon + 1 teaspoon chia seeds
2 tablespoons water
1 1/2 - 2 tablespoons honey
A pinch of salt
1 teaspoon lemon zest (optional, but helps to preserve the jam a little better)
Place all the ingredients in a small stock pot.
Over high heat bring it to a boil.
Stir and let this cook for about 30 seconds then stir again.
Lower the heat to medium and for another 30 seconds let it cook.
With a masher, begin to mash and break apart the strawberries.
Stir and let this cook over medium, slightly bubbling for about 30-60 seconds.
Then remove from heat and mash the strawberries to your liking, I prefer my jam a bit chunky.
Allow it cool before placing it an air tight container and keep it in the fridge.
I served my strawberry chia jam on a piece of a sourdough bread topped with labneh cheese