This Strawberry Chia Jam was inspired by my recent eating habits. I have been eating low carb as of late, and strawberries happen to be one of the low carb fruits that I have been enjoying. Making strawberries into a Strawberry Chia Jam is a great way to use them because they last longer. I have been using flax, hemp, and chia seeds in my meals also. They are high in fiber, so their total net carbs are really low. Chia and flax seeds are also high in omega 3s.
I made a Raspberry Pomegranate Chia Jam awhile back. It was a nice compliment to a Chocolate Pudding that I made with avocado. The jam adds sweetness to the dark chocolaty taste of the pudding. This jam would go well with that pudding as well.
I have included two ways to make this Strawberry Chia Jam – raw and cooked. I personally prefer the raw version. To me it tastes fresher and more flavorful. Maybe it’s because I love to eat peanut butter on toast with sliced strawberries or whole raspberries. By cooking the strawberries, you will get a thicker consistency and the strawberries will soften and get a more jam-like consistency.
I don’t like to use a lot of sweetener in my chia jams, so you may want to add more if you like a sweeter jam. I personally love the fresh taste of the strawberries.
I used this in a couple of breakfast chia puddings, which I will be posting in the upcoming weeks. Since it has a similar consistency as chia pudding, it works nicely.
Strawberry Chia Jam
Makes 3/4 cup
- 1 1/2 cup roughly chopped strawberries
- 3 tablespoons chia seeds
- 1 teaspoon agave syrup
- Raw version: Mix in food processor and let sit at least an hour, then serve. Cooked version: Heat strawberries with a tablespoonful of water over medium heat. Cook about 5-10 minutes until strawberries are broken down. Mix in chia seeds and agave syrup. Mash with a fork. Let sit for at least an hour.