This is sort of one of those recipes that I want to post because I love it but it’s so simple that I’m not even sure it can be classified as recipe. Because really? This is pretty much the lazy persons recipe for homemade jam.
I have been pairing this with my homemade sourdough bread!!! mmhmm. you read that correctly. I made my own sourdough bread. With my own homemade starter! I’m insanely proud of that. Granted, the reason you are getting a recipe for the jam and not the bread is because I haven’t perfected the actual cooking time yet but that’s beside the point! The starter was awesome. My dough rose beautifully. The bread was edible. And this jam complimented is perfectly. I’m practically Martha Stewart, guys!
Strawberry Chia Jam
from Cookie and Kate
makes about 1 cup
- 1 bag (12 ounces) frozen organic strawberries or other berries.*
- 1 to 3 tablespoons of liquid sweetener, to taste (honey, maple syrup, agave necter, etc.) I used 1.5 TBSP of maple syrup
- 1 tablespoon chia seeds
In a medium sauce pan over medium heat, add your strawberries and sweetener. Bring to a simmer, stirring frequently.
Once the strawberries are heated thoroughly and have become saucy (approximately 5 minutes), mash with a potato masher or fork.
Reduce heat to medium low. Stir in the chia seeds. Cook for about 15-20 minutes, stirring frequently, until the strawberry and chia seed mixture has reduced to your desired consistency.
Serve on toast, oatmeal, crackers, etc! I won’t judge if you eat it right out of the jar.
*it is not recommended that you use fresh berries here as they don’t break down in the same way that frozen berries do. If you do use fresh, you may need to add a bit of water. Also, you really want to try and get frozen berries with nothing else added- no sugar, no dyes, no preservatives. Just. Berries.
This stuff is gooood. Like, real good. I wasn’t sure if I would like it because sometimes the chia seed consistency can be a bit odd. I’ve made chia seed breakfast pudding three days in a row and I still don’t know if I like it. This jam, though…this jam works! And it’s so easy. That’s the best part. You have that great homemade taste in no time. I love it!
Fun Aussie tip: What the US calls “jelly”, the Aussie’s call “jam”. What the Aussie’s call “jelly”, is what the US calls “jello”. I got some weird looks when I offered to make the kids peanut butter and jelly. They definitely thought I was offering to make them peanut butter and jello sandwich. Yum!