This strawberry jam is raw, refined sugar-free and pectin-free. Instead it is thickened with super nutritious chia seeds.
This definitely is not your traditional jam that you used to cook every summer with your mom and then enjoy all winter long.
The problem with most traditional jams is that they require an awful amount of sugar. The large quantity of sugar not only sweetens the fruit but also preserves it for many months (even years) down the road. This was probably quite beneficial in times when there were no other (healthier) ways of preserving (like a fridge or freezer).
The other issue with traditional jam is that the fruit is cooked down for a long time. Which thickens the jam but unfortunately also destroys many of the fruit’s nutritional properties.
The jam recipe I am sharing with you today is neither cooked nor is there any sugar added. The thickening agent here are chia seeds and it is sweetened with just honey or maple syrup. All the nutritional properties of the strawberries are maintained and even added to with the chia seeds (you can read more about chia seed’s nutritional value here.) I also love to add chia seeds to my smoothies.
Unlike your mom’s (or grandma’s) jam, this healthier version can’t be stored on the shelf for months. However, since it can be prepared with frozen, thawed fruit you can always make yourself a fresh jar as needed.
You can even try other fruit jam versions. The chia seeds stay slightly crunchy, so they are easiest ‘hidden’ in berry jams. If you are a fan of crunch, even seedless fruits will work for you.
- 3 tbsp chia seeds
- 3 tbsp natural sweetener (raw honey or maple syrup)
- 3 tbsp fresh squeezed lemon juice
- 1 lb (450 g) strawberries (fresh or frozen and thawed)
- In a small bowl stir together chia seeds, natural sweetener and lemon juice.
- Wash and hull your fresh strawberries or let your frozen berries thaw. Place in a food processor and pulse until desired consistency is reached. I like mine slightly chunky still but you can also process until smooth.
- Add chia seed mix and pulse a couple more times until everything is combined.
- Fill in a jar and refrigerate until jam thickens (about 30 mins.)
Since this strawberry jam is raw and no preservatives are added, it should be stored in the fridge for up to a week or frozen for up to a couple months.
This jam is great as traditional bread spread with peanut butter or cream cheese. I also love to top my waffles/pancake with it when I don’t have fresh berries available. Even a few spoonfuls of this raw jam stirred into oatmeal make a wonderful combination.
In love Strawberries just like me?
Here are some of my favorite Strawberry recipes: