This recipe is an update on that – it uses fresh strawberries plus chia seeds. I still use a sugar-free sweetener such as Splenda (or stevia, or Swerve.) However, you can use regular sugar as well. This is a great way to use up excess strawberries if you end up with too many to eat this summer.
Author: Laura Barajas
Strawberry Chia Seed Jam
prep time: 10 Mcook time: 35 Mtotal time: 45 M
2 pounds fresh strawberries
1/2 cup Swerve Confectioners
1/2 cup chia seeds
1 cup water
How to cook Strawberry Chia Seed Jam
Wash the strawberries. Cut off the leafy tops then chop up all the berries.
Preheat a large skillet on your stove over medium heat. Add the strawberries, then turn to medium-low. Stir and cook until the strawberries start to turn color and soften.
Add the sweetener and water. Continue to cook until the strawberries are so soft that they have started to fall apart and the water has somewhat reduced.
Use your cooking utensil to mash the berries onto the side of the pan to make sure they’ve broken up into small chunks.
Stir in the chia seeds then remove the pan from the heat. Stir a bit more and allow it to cool. The jam will look darker and have thickened up.
You can store this in the fridge for up to a week. The size of your batch may be different from mine. To get the most accurate serving size measure the full batch, then divide it into tablespoons. (16 tbsp per cup.) I estimated about 48 tablespoons per batch.
You can substitute whatever sweetener you like, and of course, add more if it’s not sweet enough for your tastes.