One of my favorite childhood memories is making strawberry jam with my mom. Almost every year since I can remember, my mom will spend a day or two and make flavorful fruit jams. Strawberry jam is my go-to for PB+Js but when it comes to my mom’s homemade jam, it’s peach all the way. My favorite way to eat peach jam is put a spoonful over vanilla ice cream. It sounds crazy but trust me, it’s amazing!
If you’ve ever made homemade jam, you know it’s a serious process that can literally take all day. I remember my mom promising me I could watch two Disney Channel movies that night if I helped her. Five-year-old me readily agreed. We went to the fields to pick strawberries and let me tell you, you need a LOT of strawberries to make even just one jar of strawberry jam. I remember standing on a chair in the kitchen with a too-big-for-me apron on, mashing away at a vat of boiled strawberries until I felt like my little arms were about to snap off. I’ve been had, I realized. It was quite the ordeal for those precious Disney Channel movies. Now that I’m no longer 5 and (slightly) less dramatic, I’ve enjoyed making homemade jam with my mom, going through the process from chopping fruit to boiling the mason jars. But sometimes, you just want the taste of homemade jam without all the hassle. Good news! All you need to whip up this strawberry chia jam is 30 minutes and 3 ingredients. Spoiler alert: Two of the ingredients are strawberries and chia seeds.
I made this strawberry chia jam on Saturday, it seemed like the perfect cozy activity to do while the snow was gently falling outside. This strawberry chia jam is perfectly sweet (but not too sweet) and I’ve spread it on toasted mini bagels and scooped it into my PB+J overnight oats. And guys, I don’t think I’ll be buying jam from the grocery store for a long time.
Add strawberry chia jam to your weekend meal prep routine, your breakfast will thank you!
- 2 cups strawberries
- 2 tbsp chia seeds
- Agave to taste
- Purée the strawberries and chia seeds together.
- Add the agave (or honey or maple) until jam is at your preferred level of sweetness. I used about ¼ cup.
- Pour into a saucepan over medium heat.
- When the jam begins to boil, turn the heat down to medium-low and stir occasionally for 10 minutes or until jam begins to thicken.
- Pour into a container with a sealed lid and let cool before refrigerating.
- Will keep for one week.
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