Friday, August 29, 2014

NomNom: Strawberry Chia Seed Jam

The amount of fresh fruit that has been consumed this summer has been over the top. I say that it's like a bad thing and it's technically not (hello, vitamin A+C!) but considering how much I'm able to consume in one sitting is…alarming. Strawberries, watermelons, cantaloupes, blueberries, and now peaches. Fruit monster<------me.

When strawberries were in season a couple months ago, I decided to take a jab in jam making because it's one of those incredibly easy things to make that buying it at the grocery store almost seems shameful. It also made me realize how sweet store bought jam is compared to what you can make at home. Not a good thing.


I've mentioned before that chia seeds take on a gelatinous texture when immersed in liquid and the great thing about chia seeds in this recipe is that it will inflate when mixed in with the jam so it substitutes the sugar component by acting as the thickening property.

Oh chia seeds, you and your cool properties.

My breakfast as of late has been spreading my beloved almond butter on top of toast/english muffin and then adding my chia jam on top. Ugh, so good.

Even though strawberries aren't in season anymore, I encourage you to utilize whatever fruit is in season right now (peaches!) and go to town with it.

Have a great holiday weekend. Xo.


Ingredients (Adapted from www.thekitchn.com) Yields 6-8
2 cup strawberries 
Half a lemon, juiced
1 to 2 tablespoons honey
2 tablespoons chia seeds


Procedure
1. In a small saucepan over medium heat, combine the strawberries and lemon juice. As the fruit heats up and the juices bubble and boil, smash the fruit using the back of a fork until they break down. This should take 3 to 5 minutes.
2. Sweeten the mashed fruit with 1 to 2 tablespoons of honey, to your liking. Add the chia seeds and stir once. Remove from the heat and let the jam set for about 5 minutes to thicken. Cool and transfer to an air tight container and refrigerate. (Makes about 1 cup of jam)
This jam will keep for 2 weeks in the fridge.

1 comment:

  1. Yes, totally going to make this jam! Thanks.

    ReplyDelete