Zero sugar or pectin needed to make this jam, thanks to the gelling power of the Chia seeds! By now you probably know that these tiny seeds are packed with omega-3 fatty acids and rich in fiber. I use them in smoothies, oat meals or even in baking. But what really matters when it comes to jam, is that Chia seeds take a jelly-like texture when soaked in a liquid. That is traditionally the role of sugar and pectin in jam, except it is so much easier and healthier to use Chia seeds instead. I can sweeten my Chia jam as much or little as I want with organic honey or other healthy sweetener, without worrying the jam gets too liquid or too thick.
Stalls selling fresh ripe Finnish strawberries are flourishing everywhere, it is so tempting to eat them straight away. I managed to spare a few to make this strawberry chia jam, lightly flavored with mint. I do not mind the seeds in the jam, that remind me of raspberry seeds. If you do, feel free to run the jam through a food processor to puree it.
Spread your Chia jam on bread, use it on top of a pannacotta, in a yoghurt, or do like me and enjoy it straight from the jar!
- 150 g fresh strawberries
- 2 tsp organic honey
- 1 tbsp Chia seeds
- 3 large Moroccan mint leaves or about 8 small leaves
- Chop the strawberries and place them in a saucepan with the honey. Allow to cook for about 10 minutes until they are soft.
- Add the chia seeds and let it cook for an other 10 minutes, stirring occasionally.
- Remove from the heat and place the mint leaves. Let them macerate for about 20 minutes.
- Remove the leaves and pour the jam in a glass jar, it will thicken as it cools down. Store in an air-tight container and keep for about 4 days.