Strawberry Chia Jam Recipe
🔪Prep Time: 5 minutes
👩🍳Cook Time: 10 minutes
2 cups of strawberries, fresh or frozen
¼ cup of date syrup (or maple syrup)
2 tablespoons of chia seeds
1If using fresh strawberries, remove the tops and slice them. If using frozen strawberries, thaw them out.
2Add the strawberries and date (or maple) syrup to a small cooking pot. Stir to combine. Once the berries are hot and soft, use a potato masher to gently crush the berries in the pot to release some of the juice.
3Cook on medium-high heat until the berries begin to bubble and foam. Stir occasionally to prevent sticking. Turn the heat down to medium-low and simmer for about 5 more minutes, until the berries have thickened up and there is less juice in the pot. Strawberries have their own natural pectin, so be careful not to over reduce, as the jam will thicken considerably as it cools.
4Pour in the chia seeds and stir gently for 2 additional minutes until the seeds have begun to gel.
5Slide the pot off the heat and let the jam cool for 10 minutes before scooping into a clean glass jar. This allows the chia seeds to thicken the jam additionally. Cool completely and store in the refrigerator.
6Note: Raspberries also work well in chia jam. Their seeds look like chia seeds which makes a very pretty jam. You may need to reduce the cooking time though, as raspberries contain less water than strawberries.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.