The first recipe video I ever published, which is still public on my YouTube channel today, was a recipe for no sugar added strawberry jam that was sweetened with Splenda.
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.
Yield: 48
Strawberry Chia Seed Jam
prep time: 10 Mcook time: 35 Mtotal time: 45 M
ingredients:
- 2 pounds fresh strawberries
- 1/2 cup Swerve Confectioners
- 1/2 cup chia seeds
- 1 cup water
instructions:
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.
NOTES:
You can substitute whatever sweetener you like, and of course, add more if it’s not sweet enough for your tastes.
Calories
16
Fat (grams)
0.7
Sat. Fat (grams)
0
Carbs (grams)
2.3
Fiber (grams)
1.1
Net carbs
1.2
Sugar (grams)
0.9
Protein (grams)
0.5
Sodium (milligrams)
0.7
Cholesterol (grams)
0