I have always been very curious about learning how to make things from scratch. As a teenager, this was much to my mother’s chagrin. She wasn’t too fond of buying random ingredients for one recipe or another, but one time I convinced her to let me try making jam from scratch.
Don’t get me wrong—it tasted amazing. But it was SO labor intensive. I stood by the stove, stirring constantly, for what seemed. like. days. It called for pectin, and an insane amount of sugar. Needless to say I haven’t made that recipe again.
When I first heard about chia seed jam, I was super intrigued. I finally got around to trying the method for How To Make Easy Chia Seed Jam on The Kitchn and was instantly obsessed. I immediately thought of a million flavor combinations! Strawberry Chia Seed Jam with fresh mint mixed in is my favorite so far, though I’ve also made peach-pineapple jam using frozen peaches and some canned pineapple I had leftover from another recipe!
Now with this method I can have all the jam I want and not worry about any chemicals that make it shelf stable or high fructose corn syrup. And I can make it with any fruit I desire!
Strawberry Chia Seed Jam
- 2 cups fresh or frozen fruit (in this case, strawberries)
- Juice from half a lemon
- 1 T. honey
- 2 T. chia seeds
- Optional: 1 T. fresh mint, julienned
- Pulse fresh or frozen fruit in your food processor until the chunks are fairly small. Pour into a medium saucepan over medium heat. Cook for 5-10 minutes, stirring occasionally, until the fruit has broken down into a gloopy sauce.
- Stir in 1 tablespoon honey and juice from half a lemon. Turn off heat.
- Stir in chia seeds and let the mixture cool about 20 minutes.
- When the mixture is completely cool, fold in the mint leaves, if using.
- Pour into a mason jar and refrigerate or serve at room temperature.
If you want the jam to be sweeter, add up to an additional tablespoon of honey. Fruit is already sweet, and I enjoy this chia seed jam a little more tart.
You can serve your chia seed jam on pretty much everything! Toast (the obvious), crackers, on top of rice cakes, cornbread, waffles, pancakes, muffins, or stirred into your oatmeal. Without the mint, mixing this chia seed jam with my banana bread slow-cooker oatmeal or topping my banana bread blondies is absolutely scrumptious!