Strawberry Chia Jam
Yield: 12 Servings
Cook & Prep Time: 25 minutes
If you haven't added chia seeds to your diet yet, you really should. They're high in fibre, rich in antioxidants, rich in bone-health minerals including calcium and phosphorous, and are high in Omega-3 fatty acids. They're beneficial for gut health, help improve digestion, and have been linked to the improvement of risk factors for heart health and diabetes. They offer huge nutritional benefits with very few calories, 92% of the carbs in them come from fibre, they're high in protein (which, when combined with the fibre, can help you lose weight), they may reduce inflammation and blood sugar. Really, I can't say enough about chia! And, as an added bonus, they barely taste like anything so they're easy to add to foods like smoothies, oatmeal, and salads, without overpowering the taste of what you're eating. PLUS, they're high in soluble fibre which means they absorb water easily and become gel-like = great for jam!
And apparently I've forgotten what I'm supposed to be talking about which is this Strawberry Chia Jam; easy to make and really tasty (kids and chia skeptics love this jam). You can spread it on toast, sweeten your oatmeal, put it in tartlet shells for mini jam tarts, eat it with a spoon...
- 3 Tbsp Sweet Cheat Spoonable Monk Fruit
- 475g (3 to 4 cups) frozen strawberries
- 2 Tablespoons chia seeds
- Dash of fine sea salt
- 1/2 tsp vanilla extract
- Squeeze of fresh lemon juice (optional)*
Combine the berries and salt together in a saucepan and bring to a simmer on medium-high heat.
Cook for 5 to 7 minutes until the berries have softened and released a lot of their liquid.
Turn the heat down to medium and carefully mash the berries with a potato masher until mostly smooth.
Add the chia seeds and stir to combine. Simmer over low to medium heat, stirring frequently, for 8 to 15 minutes more, until a lot of liquid has cooked off and the jam has thickened slightly.
Remove from heat and whisk in the vanilla extract, the Sweet Cheat Spoonable Monk Fruit, and optional lemon juice.
Transfer the jam to a bowl and place it in the refrigerator, uncovered, to cool for several hours.
Store in the fridge in an airtight container for up to 2 weeks or freeze for 1 to 2 months.
Per 2 Tbsp Serving
|Fat||0.5g / 1%|
|Saturated Fat||0g / 0%|
|Sodium||10mg / 0%|
|Carbohydrates||5g / 2%|
|Fibre||3g / 11%|