Strawberry Chia Refrigerator/Freezer Jam

strawberry chia jam 007

 There are two things you need to know about this jam right off the bat. One, it’s not as sweet as a typical jam, so you might want to think of it as a ‘strawberry spread’ rather than a jam. Two, my sweets-loving husband liked this jam anyway.

I was intrigued by this jam from the first time I ran across the concept of chia-gelled jam, but as I began to make it, I became a little skeptical. Was it just going to taste like mushed up fruit since it wasn’t cooked down at all? Were the chia seeds going to create a weird texture, like rasberry jam on overload? Was this just going to be a colossal waste of organic strawberries?

As it turns out, that answer to all of those questions is NO. It tastes like jam, though lightly sweetened, fresh, fruity jam flavor, which I quite liked. (I did use more of this spread than I would use of jam that was higher in sugar, but since it’s mostly fruit, there’s not really a health downside to that.)  The texture is a little odd if eaten plain, but spread on bread, the chia seeds blended right in with the whole grains in the bread, and I wouldn’t have even known they were there. And, not only will we enjoy this batch, but I’m definitely going to be making chia jam in the future, and trying out new flavors.

Because there’s nothing to preserve this jam, it only lasts for about a week in the fridge, but can be frozen just fine, and should last for several months in the freezer. (This jam is not recommended for canning.)

The best part about this jam is that it’s so fast to make. Other than hulling the strawberries (see my video for the various methods of hulling I tried) it took less than ten minutes to make (still less than fifteen even counting the hulling). And it would have been less than that if I’d made it easier on my blender and smooshed down the strawberries when I put them into the blender.

Healthiness Rating: Healthy

Made with honey, this jam would probably edge into superfood status. As I made it, with turbinado sugar, I still consider it completely healthy, and a good way to get a little bit of chia seed into your diet.

Yumminess Rating: Yummy

My husband liked it. What more can I really say about a healthy jam to prove that it tasted great?

Strawberry Chia Jam

1 lb strawberries (preferably organic), which is about 4 cups whole strawberries

1/4 cup turbinado sugar (could use 3 TBSP honey or agave instead)

3 TBSP chia seeds

1 TBSP lemon juice

Hull strawberries, if desired. Put into blender with remaining ingredients.

If your blender isn’t that great, you may want to slice the strawberries, or at least cut them in half before trying to blend them. I have a pretty good blender, (affiliate link) but not Vita Mix level, and it worked fine once I smooshed the strawberries down a bit.

Blend until completely smooth. (Unless, of course, you like your jam a bit chunky, in which case you can blend as long as you like.) I found the ‘auto smoothie’ setting on my blender to work quite well–if your blender doesn’t have this setting you can replicated it by pulsing on and off for about 15 seconds, then turning it on low speed followed by high speed for about 15 seconds each.

Pour into half pint jars, freezer bags or other container of choice. Refrigerate overnight to set the jam. Store in fridge for up to a week or in freezer for up to eight months.

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