strawberry chia jam


This is a wonderful way to make the most of summer’s bountiful strawberry season. It’s incredibly easy to make, as you rely on the chia seeds to thicken the juicy berries. Feel free to experiment with different flavours combinations. Adding in some fresh Thai basil, mint, regular basil, some citrus zest, a cinnamon stick and star anise, or fresh vanilla seeds, the choices are plentiful! If you’re adding in one of these flavourings, I would suggest you do so right before placing it in its jar. This will last in the fridge for 3-4 weeks. 

  • 1 pint strawberries, hulled and quartered
  • 1/4 cup maple syrup
  • 2 tablespoons chia seeds

Combine the strawberries and maple syrup in a bowl, top with a plate, weight the plate down with a can or carton of juice, and let this sit in the fridge overnight (or for 8-12 hours). You’re looking for the mixture to let off a lot of liquid.

Now blitz the mixture slightly until it’s liquidly but amalgamated. Think strawberry slushie with chunks. I like to do this with a hand immersion blender, but a regular blender or food processor will work too. Alternatively, just chop the strawberries very finely before putting them in the fridge with the maple syrup.

Add the chia seeds and let sit the mixture sit for another 12 hours refrigeration. Place into a clean jar and enjoy! This will last in the fridge for 3-4 weeks.


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