With the abundance of strawberries this season, try this delicious, healthful jam. If you aren’t a jammer, don’t worry; this recipe is easy to follow and doesn’t require canning if kept in the refrigerator and used within 10 days.
Strawberries do not contain enough natural pectin to thicken without a little help. In this recipe, chia seeds are added to both help to set the jam and to boost the nutritional content.
Chia seeds are an unprocessed, whole-grain food that can be easily absorbed by the body. They are rich in omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium.
Strawberries are significantly high in vitamin-C, which is a powerful natural antioxidant. They also contain vitamin B-6, niacin, riboflavin, pantothenic acid, and folic acid. These vitamins help the body metabolize carbohydrates, proteins, and fats.
- 1 cup stemmed and quartered strawberries, fresh or frozen
- ½ cup water
- 1 Tbs chia seeds
- 3 Tbs honey, to taste
- 1 tsp lemon juice
1 Place all ingredients in a small saucepan over medium-low heat. Bring to a gentle boil, stirring frequently, and mash
several times with a potato masher.
2 Continue to cook for 20 minutes, or until jam thickens significantly and a spoon will leave a clear path along the bottom of
3 Remove from heat and spoon into a clean jar. Allow to cool; jam will thicken as it cools.
Yield: 1 ¼ cups