I’ve heard of chia jam here and there, but I had yet to make it until recently. The thought of adding chia into jam is such a fascinating and why-haven’t-I-thought-of-this-before kind of thing.
Chia, the tiny little seed that’s becoming more popular by the day, is packed with healthy fatty acids, fiber, and protein. When in a liquid, chia also expands and becomes gel-like, making it a perfect natural thickener…and also perfect for jam.
The greatest thing about chia jams is just how simple and easy they are to make. You cut your fruit, cook it down, add some chia, let it sit for about ten to twenty minutes, and you’ve got jam! It really can’t get quicker and more homemade than that.
Chia gives me a way to make jam without having to buy anything outside of what I normally buy and use. I don’t make enough jam or preserve-type things to warrant buying pectin, what you would usually use to make jam. I prefer how natural and wholesome chia is over processed pectin. Pectin also doesn’t come close to having the nutritional prowess that chia does.
To give this strawberry jam some flair and earthiness, I added some dried tarragon. Feel free to use fresh if you’ve got some handy, or swap it out with another herb you love with strawberries.
Want more strawberry dishes from this series? You can find them here:
Nutrition DL: Strawberries
This recipe is part of a series called Nutrition DL. Nutrition DL gives you the download on seasonal fruits, vegetables, or pantry staples. Once you learn about the basics of the featured ingredient, I share a four recipes over four weeks to inspire and feed you with this great seasonal food. Check out other foods I’ve covered here.
- 1 lb of strawberries, hulled and quartered
- 2-4 tbsp pure maple syrup, honey, or other natural sweetener (depending on sweetness of strawberries and your sweet preference)
- 1 tbsp dried tarragon
- 1 tbsp chia seeds
In a medium saucepan, combine strawberries, tarragon and 2 tbsp of maple syrup (you can adjust to taste later).
Bring fruit to a boil and let it boil until it breaks down and liquifies, about 10-15 minutes. If needed, gently mash fruit with a potato masher or fork to get the consistency you prefer. Taste jam and add any more sweetener, if needed.
Add in chia and stir to combine. Cook for a minute, then remove from heat and let the jam sit for 10 minutes. If you want a thicker jam, add a teaspoon or so of chia seeds and let sit for 10 minutes more.
Once jam has cooled, transfer to a jar or container and store in the refrigerator.
Adapted from Oh My Veggies