Strawberry Chia Seed Jam Recipe
One thing that I have tried to do in the last few years is take advantage of seasonal fruits when they are actually in season. We are so used to having everything available year round in grocery stores, that we forget about their natural growing seasons. When you take the time to shop for your produce during the actual season it’s grown in, not only is it more nutrient dense, it tastes SO MUCH better.
Strawberry season in South Carolina came and went by way to quickly but not before we made several trips to our local strawberry patch to pick (and eat while picking) as much as our bellies would allow. The taste of a strawberry that’s just been picked verses one from the grocery store are just incomparable. If you have the opportunity to go pick your own, I strongly urge you to do so. If not, try to hit up your local farmers markets before purchasing from a chain grocery store. No matter how you get your strawberries, making jam should be something that you try at least once. It’s not really difficult, very rewarding and something that you can do with your kids to include them in the kitchen.
My entire family LOVES jam and this recipe is super easy to follow. I always like adding superfoods whenever I can and chia seeds make this healthy and also allow to not use pectin. I hope you try this recipe and let me know how you like it.
- 2 1/2 cup strawberries
- 1 tablespoon chia seeds
- 1 medium lemon
- 2 tablespoons of honey
- Slice strawberries and place in a pot or saucepan and begin to warm. After 2-3 minutes, remove and blend up till smooth.
- Return to the pot and add chia seeds and one squeeze of a lemon. Bring to a boil and boil while stirring constantly for 5 minutes.
- Remove from stove and then add honey and stir until fully blended.
- Pour into desired containers. We used mason jars so we could can them.
- Wash jars and lids in hot boiling water to sterilize so it kills germs and bacteria.
- After following the above recipe, fill jars but make sure to leave 1/4 inch head space.
- Add lid and ring. Place in a water bath (boiling water) deep enough to cover your jars with water by 1-2 inches.
- When boiling becomes rapid, begin timer for 30 minutes.
- After 30 minutes, turn off heat and wait 5 minutes before removing.
- Remove jars from water and place on a towel. Leave upright for 12-24 hours. The lid should retreat and not pop when pushed on.