This fabulous Strawberry Chia Jam is the perfect combination to add to your daily morning routine. Not only is it organic, all natural, and vegan-friendly, but it tastes phenomenal on whole grain products such as toast, waffles, pancakes, or English muffins. We love how easy this is to make, and it’s become a staple in our households!
Chia seeds are rich in calcium, dietary fiber, magnesium, iron, and omega-3 fatty acids, which are an essential fat that you have to get through your diet because your body can’t make them. Omega-3’s play a role in brain function, growth/development, along with other types of diseases, and studies have shown that these fats can reduce inflammation which may protect against heart disease (1). So go ahead and enjoy chia seeds throughout your week–not only do they taste delicious, but they add an extra boost of nutrition to an already healthy snack.
Strawberry Chia Jam
Serves: 16 tablespoons
2 cups organic strawberries, chopped
1 teaspoon vanilla extract
1-2 teaspoons balsamic vinegar
1 tablespoon sorghum syrup (honey or maple syrup could be used)
3 tablespoons chia seeds
In a medium saucepan over medium heat, add the strawberries, vanilla extract, balsamic vinegar and sorghum syrup. Bring to a gentle boil then reduce to simmer for 10 minutes.
AS you cook this mixture, the fruit will become syrupy and thicker. Continue stirring and mashing the fruit until it reaches your desired consistency.
Once the mixture is thickened, remove the saucepan from the heat.
Add the chia seeds and stir thoroughly. For a smoother jam use a immersion blender or blender until desired consistency.
Let the jam sit for at least 5 minutes until it sets. Refrigerating the jam for 1 hour or overnight will produce a thicker jam.
Once the jam has cooled at room temperature, place the mixture into a jam jar or a glass container and let it set for 5 minutes.
Taste and adjust sweetness if necessary.
Store in the refrigerator in an airtight jar for about 2 weeks.
The jam can be frozen for up to 3 months; it should be be thawed in the fridge before using.[br][br]If you don’t want to see the chia seeds in the jam, then puree the jam in a blender, high speed blender, individual size blender or an immersion blender.
(1) Omega-3 fatty acids. University of Maryland Medical Center. http://umm.edu/health/medical/altmed/supplement/omega3-fatty-acids
Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.