Strawberry-Vanilla Chia Seed Jam – a delicious recipe with frozen strawberries, maple syrup, salt, chia seeds, vanilla beans, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a medium pot, stir together the berries, maple syrup, and salt until combined. Bring to a simmer over medium-high heat and cook for 5 to 7 minutes, until the berries have softened (they will release a lot of liquid during this time).
2
Reduce the heat to medium and carefully mash the berries with a potato masher until mostly smooth. The jam will still look very watery at this point, but this is normal!
3
Add the chia seeds and stir until combined. Simmer over low-medium heat, stirring frequently (reducing heat if necessary to avoid sticking) for 8 to 15 minutes more, until a lot of the liquid has cooked off and the mixture has thickened slightly.
4
Remove from the heat and stir in the vanilla beans or vanilla bean powder, and lemon juice (if using). Transfer the mixture to a bowl and refrigerate, uncovered, until cool, at least a couple of hours. For quicker cooling, pop the jam into the freezer, uncovered, for 45 minutes, stirring every 15 minutes. The chia seed jam will keep in an airtight container in the fridge for up to 2 weeks. It also freezes well for 1 to 2 months.
262
kcal
Calories
2
g
Fat
30
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 1/2 cups frozen strawberries, 1/4 cup pure maple syrup, Dash fine sea salt, 2 tablespoons chia seeds, and more.
Yes, Strawberry-Vanilla Chia Seed Jam falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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