Stuck in a jam? I know the feeling. When life gets busy, I often find myself planning meals according to prep time. Mayo? Five minutes. Egg drop soup? Under ten.
Fortunately, that doesn’t mean things have to be boring. Though I love making up a big batch of strawberry freezer jam when I can, this chia seed version is my “go to” for busy days. It’s positively bursting with flavor, and it takes less than ten minutes of hands-on time. (You do have to wait for it to cool, though.)
Oh, and did I mention that in addition to being quick, this jam is also packed with alpha-linolenic and linoleic acid, protein, fiber, Vitamins B and E, betacarotene and minerals such as calcium, phosphorus, potassium, sulphur, iron, iodine, copper, zinc, sodium, magnesium, manganese, niacin and thiamine? Yep, and that’s just in the chia seeds alone. In addition, the strawberries contain anthocyanins, which are the antioxidants that berries such as the acai, elderberry and goji are prized for.
Place strawberries and honey/maple syrup in a saucepan and mash them until they are the consistency of coarse apple sauce. Cook over medium heat for 10 minutes, then remove from heat and stir in the chia seeds. Place jam in refrigerator for at least one hour to thicken, then serve.
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I'm Heather, aka The Mommypotamus. I’m a wife, mom, real food lover, research geek, and amateur homesteader. And potamus... obviously.