You are going to love my super simple, all natural food based Strawberry Chia Jam recipe! I usually avoid buying jams and jellies at the grocery store because of their high sugar content and all of the unnatural preservative and additives that are in the jar. And, honestly, it's so easy to make yourself and avoid all of that!
With kids headed back to school this month, you will love having my versatile Strawberry Chia Jam ready to go in your fridge. For breakfast, I love using it in place of syrup on pancakes, smeared on a piece of gluten free bread (try Danielle Walker's blender bread) or on a rice cake topped with sliced banana or almonds/pecans. Looking for a quick lunch fix? Make a PB & J on rice cakes (of course, use your nut butter of choice).
I promise your kids are going to love this one, and you will have peace of mind knowing you have fed them well. Plus the chia seeds will give them an extra boost of protein and a healthy dose of omega-3s. Chia seeds also contain boron, which helps metabolize calcium, magnesium, manganese and phosphorus for healthy growth of bones and muscles. Now that's a win-win!
Once you finish your batch of Strawberry Chia Jam, which I don't think will take too long, try swapping different fruits. Frozen blueberries, mixed berries, peaches, raspberries, or any combo of the fruits would all work well!
Strawberry Chia Jam Recipe
- 4 c frozen strawberries
- 3 T chia seeds
- 3 T maple syrup
- 1/2 tsp vanilla extract* (optional)
- In a small pan over med-high heat, add 4c frozen strawberries. Cover and cook 10 minutes.
- Mash strawberries with a fork, then add 3T chia seeds, 3T maple syrup & 1/2 tsp vanilla (optional).
- Stir, cover and cook an additional 2 minutes. Remove from heat and cool.
- Store in airtight container in the fridge.