Strawberry Chia Jam

An easy strawberry chia jam that is quick to make and a healthier option.  The chia seeds thicken to give almost a “jam” texture and the berry fruit being naturally sweet.

With only 3 ingredients this strawberry chia jam could not be any easier to make.   We be jammin’ in my Caribbean kitchen!  I just need to work on a rum jam and the Caribbean experience is complete! 

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The beauty of using chia seeds when making a batch of strawberry chia jam is that the swollen chia seeds look like strawberry seeds, blending nicely with the fruit.  The Chief Taster accuses me of “tricking him” when I make a batch of this as he munches on the chia seeds thinking that they are strawberry seeds.   However much he tries to resist a healthier option he’s not going to win in my kitchen! Sorry, husband!

I love jam and come from “jam” country back in the UK where you will find Tiptree jams back in Essex.  I always smile when I see their jars wherever we are in the world.  Tiptree is a small, pretty village in the county where I was born. Although their jams are amazing they are full of sugar.  They do a mean fruit gin too!  Loving jam does not have to be over when you are trying to avoid sugar and a chia jam is a pretty good alternative.

Although this is a simple chia jam you could add other flavours with the strawberries such as a dash of balsamic vinegar, ginger, cinnamon, vanilla or orange zest.

Chia Jam

The strawberry chia jam will keep for at least 2 weeks in the fridge, ready to slather on bread, cakes or with a pancake. Or with some whipped coconut cream and chopped nuts.  Any time is jam time and if it is sugar free than more for everyone! 

Strawberry Chia Jam

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Course: Sauces

Author: Angela Coleby

Ingredients

• 2 cups strawberries fresh or frozen
• 2 tablespoons erythritol or sugar substitute
• 2 tablespoons chia seeds

Instructions

• Place the strawberries in a saucepan and add 2 tablespoons of water.
• Gently bring to the boil and simmer for 5 minutes. You may mash the berries with a fork if you want a smoother jam.
• Stir in the erythritol and remove from the heat.
  
• Add the chia seeds, stir thoroughly and let sit for at least 10 minutes.
  
• Transfer the chia jam to an airtight container and store in the fridge for up to 2 weeks.

Notes

Makes about 1-1/2 cups

Nutritional Info per whole batch – 234 Calories, 10g Fat, 6g Protein, 36g Total Carbs, 17g Fibre, 19g Net Carbs

Nutritional Info per tablespoon – 15 Calories, 0.6g Fat, 0.4g Protein, 2g Total Carbs, 1g Fibre, 1g Net Carbs

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