20-Minute Chia Seed Strawberry Jam

Did anyone else go on a field trip in Kindergarten to a farm where you churned butter and made your own strawberry jam? Well, I did. And it was awesome. 

Although I think they made me wear a bonnet. Not just me, all the girls. And the boys, pilgrim suits. I swear… I think. (Mom, if you're reading this, can you confirm? Thanks). 

But anyway! I totally forgot about that field trip until I was cooking this jam and got a whiff of a long-ago familiar scent. It brought me back to my 5-year-old glory days! I love how scent will jog your memory like that. 

Strawberry jam was my favorite toast topping growing up. And sadly, up until this week, I can't remember the last time "adult" me had any. But that's all changing! I'm bringing strawberry jam back into my life.

I love this 20-minute chia seed strawberry jam well, because… 20 minutes. And also because there are no preservatives in sight, I know where the strawberries came from, and I get to put it in a pretty little jar that brightens up my fridge. 

The chia seeds deserve some recognition here. Not only are they mostly responsible for that perfect "jam" texture, they pack a healthy punch adding all kinds of goodness like fiber, antioxidants, calcium, omegas… you get the picture. THIS JAM IS GOOD FOR YOU. Thanks chia seeds, you rock. 

Also, don't be afraid to switch out the fruit! You can easily swap the strawberries for peaches, blueberries, blackberries, etc.

Now go! Get in the kitchen! And let me know how it works out for you ;)

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20-Minute Chia Seed Strawberry Jam
  • 1 pound strawberries, washed and tops cut off
  • 1/4 cup agave nectar or maple syrup
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chia seeds
1. Add strawberries to food processor. Blend until well chopped and liquified. 2. Transfer the strawberries to a medium skillet. Stir in agave (or maple syrup) and lemon juice. Cook over medium heat for 10-15 minutes. You will notice that it starts to thicken towards the end. 3. Stir in chia seeds. Continue to cook for 1 more minute. Remove from heat and let stand for 10 minutes to thicken. 4. Store in an airtight jar or container and store in the fridge for up to 2 weeks.
Prep time: Cook time: Total time: Yield: 1 pint