One of my favorite things to make when I score a big stash of fresh farmer’s market strawberries is this 4-ingredient Strawberry Chia Jam. It’s rich in vitamin C, omega-3s, fiber, and jam-packed with flavor!
Not only is the color eye-catching, but I love the way the texture looks! I’ve seen several recipes for chia jam recently and it always catches my eye.
It’s also so. dang. easy!
This Strawberry Chia Jam is an extremely versatile condiment to have on hand. You can make a modified version of a Monte Cristo sandwich by using ham, dairy-free cheese, and some gluten-free bread. You can top your pancakes and waffles with it. Top your coconut milk ice cream with it, or you can use it on a classic AB&J (almond butter and jelly)! I even saw a pretty, light jam layer cake a couple of weeks ago and it’s been on my mind to make one ever since – but first I need the jam!
If you’re looking for a new easy, healthy dessert with fruit, or a paleo fruit dessert recipe you’ve found a good one to start with.
You can whip this up in under 30 minutes. The longest parts are cooking down the strawberries in their own juices and then letting the mixture cool. Give it a try and let me know what you think!
Strawberry Chia Jam
4 cups hulled strawberries or other berries
2-3 Tbsp lemon juice, to taste
3-4 Tbsp chia seeds (add more for a thicker jam)
3-4 Tbsp honey (or stevia/monk fruit), to taste
Combine the berries and lemon juice in a pan over medium-low heat. Cover them and stir occasionally as they cook down.
When the berries are soft and falling apart, remove them from the heat and add the optional sweetener and the chia seeds – I opted to add the chia seeds 1 tbsp at a time so they were easier to mix in and didn’t get clumpy.
Mix and mash until the jam is your desired texture and allow it to cool before transferring it to jars to store in the fridge.
Eat it within 4-5 days fresh, or can for longer shelf life. You can try any berry for this if you want to mix things up!