Strawberry Chia Jam

This quick and easy recipe has been making my mornings healthier and my pancakes tastier. Normal store-bought jam has tons of added sugar, and traditional homemade jam has almost as much in there, if not more. On top of that, homemade jam takes hours of waiting for the pectin to develop.

This recipe, however, takes 30 minutes or less and only has 3 healthy ingredients. The chia seeds add proteins to your jam, and there are no added refined sugars, so you’re not spiking your insulin so early in the day.

Recipe:

  • 2 cups frozen strawberries (or any frozen berries of your choice)
  • 2 tbsp ground chia (or whole chia if you like the texture of seeds in your jams)
  • 1 tbsp orange juice (such as the Zest of the Bunch from my last post)
  1. Microwave your frozen fruit for 3 minutes or (if you have more time and want less radiation) heat your frozen fruit in a small pot. You are trying to allow the juices to escape so that the chia seeds have something to turn into a gel.
  2. For a chuckier jam, mash your fruits with a fork. For a consistent jam, blend the fruits and their juices in your blender or food processor until smooth. If you are going to blend your fruit, allow it to cool a bit beforehand.
  3. Add the chia seeds and orange juice to the mashed/blended fruits and stir.
  4. Allow to sit until the chia seeds thicken the mixture into a jam consistency. This can take 5 to 30 minutes depending on how juicy your fruit was.

I love this jam made chunky for toast in the mornings, or blended and then heated for pancakes on my weekends (or rather, my days off). This recipe is also perfect for any frozen fruit, so you can make this to your preference. Just make sure that you have 2 cups of frozen fruit for the recipe!

I made my pancakes recipe from my past blog post with almond milk and a ground chia egg this week to have some warm strawberry chia jam with. I simply added 3 tbsp of water to 1 tbsp of ground chia seeds to a small cup and allowed that to turn to a jelly, eggy consistency for about 5 minutes. Then I added that to my batter instead of an egg. The pancakes turned out just as fluffy as they always do, and you’re still getting some complete proteins in your batter. My picky eater boyfriend didn’t even notice they were different until I told him (after he was done eating them of course!)

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