Updated: Jul 16
OH My Goodness! Summer is my favourite time of year, not only because we no longer have to hibernate, well, aside from it being 2020 and all, but there are so many fresh amazing fruits available. One such fruit, strawberries!
I went to my favourite local farm the other day and picked 5 big baskets and have been enjoying fresh ones daily, plus I froze a bunch to have over the winter. They are just so much better than what you get at the grocery stores.
I’ve never made jam before (usually just raid my grandma's pantry), but I’ve heard lots about making jams with chia seeds instead of huge amounts of sugar and pectin so I thought I’d give it a try.
Why use Chia Seeds?
Chia seeds are awesome nutrient packed little guys. They are actually from a plant that is related to mint, who knew? They’ve been a dietary staple for the Aztecs and Mayans, and have become recognized as a modern-day superfood.
These tiny little guys are packed full of nutrition. They are loaded with fibre, protein, omega-3 fatty acids and other micronutrients. They are full of antioxidants that protect the delicate fats in the seeds from going rancid. Antioxidants also fight the production of free radicals which can damage our cells and contribute to aging and degenerative diseases.
Chia seeds also contain a higher amount protein compared to most other plants and the carbs from them are mostly fibre. So if you are into counting macros the net carbs from these little guys is low.
The sweet red berry (that actually ins't a berry, i'll let you google that)
Strawberries have their own delicious benefits and are also packed full of nutrients. They are very high in water content so are a good fruit for summer to help you stay hydrated.
They are high in fibre both soluble and insoluble fibre which is important to feed the good bacteria in your gut.
These little berries are high in Vitamin C which is a necessary antioxidant for immune function and skin health. They are also a good source of manganese which is an important element for many processes in your body.
So the combination of these two in a jam means you are in for one nutrient packed little treat. This recipe is also low in sugar and really could be omitted entirely. I added a tiny bit of collagen as well which is also optional but adds a little extra boost for gut health.
4 cups fresh (or frozen) strawberries
2-3 Tbsp fresh lemon juice
2-3 Tbsp maple syrup or honey (or sweetener of choice)
2-3 Tbsp chia seeds (you can add more if it needs to be thicker)
1 scoop collagen (optional)
In a medium sauce pan cook the strawberries on medium heat until they start to break down and become syrup. Then use a fork or a potato masher to smash into smaller pieces. Cook for about 10 minutes.
Add lemon juice and maple syrup and chia seeds and continue to cook for a few more minutes. It will start to get thicker.
Remove from heat, if need be add in more chia seeds to get the thickness you want.
Allow to cool slightly before adding collagen powder if you are using it.
Once cooled if you want a smooth jam you can put it in the blender and pulse before transferring to jars, otherwise leave it chunky and transfer to jam jars.
This recipe can be frozen and will make about 3 pint size jam jars.
Enjoy! Let me know what you think of this recipe. You can use any fruit you like so when raspberries are in season go for it!