Strawberry season came a little late for us here in Istanbul. Last year we had gorgeous berries starting in May but since this winter lingered a bit longer, it had an affect on spring and summer produce. And while we had to wait till the end of July for the organic strawberries to come, there is a silver lining. We’re still getting sweet and beautiful berries now, well into September. And with them, we’re making lots and lots of this Strawberry Maple Chia Jam.
This jam is so good, only has 4 ingredients and comes together in a jiff. Less than 10 minutes to be exact, once you cut the strawberries. It’s only sweetened with a little maple syrup (you can also use honey) and a few drops of fresh lemon juice help brighten it up. Then a generous addition of chia seeds when it’s done cooking add a hefty dose of nutritional value as well as making for a fun texture.
As you probably already know, chia seeds are loaded with protein, fiber, omega-3 fatty acids and so many more vital nutrients making this jam not only a delicious treat but a super healthy one too. My kids don’t really care about all that though, at least not yet, they just know they love it on just about everything. They put a big scoop on their oatmeal, french toast, yogurt, or pretty much anything I’ll let them. Their favorite combo though is a thick piece of toasted whole grain bread, a schmear of peanut butter, and the jam on top. It’s an after school snack Mr. T begs for and I bet your little (or big) munchkins will too.
Strawberry Maple Chia Jam
This jam is so good, only has four ingredients and comes together in a jiff. Less than ten minutes to be exact, once you cut the berries. And the addition of chia seeds makes this not only a delicious treat to add to so many things, but a super healthy one too.
Ingredients
- 2 cups chopped strawberries
- 1-2 tbsps maple syrup
- 1/2 tsp fresh lemon juice
- 3 tbsps chia seeds
Instructions
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Add the chopped strawberries, 1 tbsp maple syrup and lemon juice to a medium saucepan over medium-low heat.
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Cook, stirring occasionally, for 8-10 minutes. (I like to mash slightly with a fork during the cooking process.)
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Once the strawberries have cooked down a bit and are bubbly, turn the heat off and taste to see if you want to add more maple syrup or a few drops more lemon juice. Then stir in the chia seeds.
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Pour into a heatproof jar/ container and let cool. Once cooled, cover with a lid and store in the refrigerator for up to 2 weeks
Recipe Notes
*A mix of berries can also be used. The sweeter the better.
*If you like chunks of strawberries then don’t mash during the cooking process, but if you want it a little smoother, use a fork or potato masher to break the berries up a bit.
