Chia strawberry jam is one of those recipes that saves the day when your strawberries are too ripe, but you don’t feel like making regular sugar jam. All you need is berries, chia seeds and a little patience, because the jam sets by itself in the fridge.
Why does chia strawberry jam work?
In summer it happens fast: a box of strawberries comes home from the market or the garden, everything looks perfect on the first day, and by the next day the berries need to be used up quickly. This is exactly where chia strawberry jam is a sensible solution. It needs no long boiling and no large amount of sugar.
Chia seeds swell in liquid and give the jam a thicker texture. The strawberries bring flavor, color and natural sweetness. The result isn’t quite the same as grandma’s pantry jam, but it’s fresh, berry-forward and goes well with morning porridge, yogurt, pancakes or on top of cottage cheese.
A simple truth: the better the strawberries, the better the jam. If the berries are tart, you can add a sweetener. If the strawberries are very ripe, you often won’t need anything extra.
Chia strawberry jam: ingredients
The strength of this recipe is its short ingredient list. You don’t need jam sugar, a thickener or any complicated technique. A saucepan, a blender or a fork, and a clean jar will do the job.
- 450 g sweet, ripe strawberries
- 30 g Rawsom chia seeds
If you use frozen strawberries, let them thaw a little first. That way the liquid is released faster and the mixture is easier to make smooth. Fresh berries usually give a brighter flavor, especially during the Estonian strawberry season, when the berries are truly sweet.
How to make chia strawberry jam
The process is calm and simple. The most important thing is not to add too much water to the saucepan. Strawberries release liquid on their own as they heat up, so a small amount of water is enough, just to keep the bottom from sticking at the start.
- Cover the bottom of the saucepan with as little water as possible and add the strawberries.
- Heat until the strawberries release plenty of liquid and collapse.
- Mash the strawberries with a hand blender or a fork.
- Take the saucepan off the heat, let the mixture cool and stir in the chia seeds.
- If you want a sweeter jam, add a sweetener that suits you.
- Pour the jam into a jar and put it in the fridge to set. You can also freeze the jam.
Honestly, mashing with a fork is even a good choice if you want small pieces of berry in the jam. A hand blender makes the result more even and smoother. Both work.
It’s best to stir in the chia seeds once the strawberry mixture is no longer piping hot. That makes it easier to judge the texture, and the flavor stays fresher. After you pour it into the jar, the jam needs time in the fridge so the seeds can swell and the mixture can thicken.
What goes well with chia strawberry jam?
This jam is a good choice for breakfast, especially if regular jam feels too sweet. Stir it into plain yogurt, spoon it onto oat flake porridge or use it on top of pancakes. It also pairs well with cottage cheese, because the freshness of the strawberries makes the mixture feel lighter.
On the morning of a training day, it can be an easy way to make a bowl of porridge or yogurt more appealing. It won’t turn the food into a miracle, but it helps you eat what you had planned anyway more willingly. Sometimes that’s the most practical win.
For storage, use a clean jar and keep the jam in the fridge. If you make a larger batch, put part of it in the freezer. That way you don’t have to eat it all at once, and the flavor keeps better.
FAQ
Does chia strawberry jam need sugar?
Not necessarily. If the strawberries are sweet and ripe, the jam can be good enough without any added sweetener. If the berries are tart, add a sweetener to taste.
Can you make the jam with frozen strawberries?
Yes. Let the berries thaw a little first, or heat them over low heat. Frozen strawberries release a lot of liquid, so be especially sparing with the water.
Why isn’t my jam getting thick enough?
Usually the mixture simply needs more time in the fridge. If the texture is still too runny, the strawberries released a lot of juice or there weren’t enough chia seeds. Next time, let the berry mixture cook down a little more before adding the seeds.
Author: Paljas Porgand
Source: WHO – healthy eating.
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