It’s been crazy hot here, I’m talking 103 degrees hot, and for some weird reason I just want to eat and eat with the heat. I’ve been craving desserts so thought it a perfect reason to make some chia seed jam. Farmer’s market strawberries are starting to taste less sweet since they are out of their prime, so I figured making jam with the last batch of them would help stave my cravings through fall. I guess I’m not ready to let go of summer because lemon crept into my jam resulting in a delicious, refreshing strawberry lemonade…the epitome of summer.
Hubs wanted to try the jam last nite, so he put it on a cracker (he doesn’t do gluten-free eating) and loved it. I couldn’t wait to try it out so I had it for breakfast with almond butter and fresh strawberries on top of a rice cake…quick and easy. Check out the recipe below and let me know how you use your jam.
Strawberry Lemonade Chia Seed Jam
Sugar-free (Vegan) Chia Seed Jam.
Ingredients-2 cups fresh strawberries – washed, destemmed, and chopped in half
-2 tbsp chia seeds
-1/4 tsp lemon zest
-1 tbsp lemon juice
-2 tbsp water, may need more if you like your jam thinner
-option for sugar added: 1 Tbsp coconut sugar
- Add strawberries, chia seeds, lemon zest, lemon juice, and sugar (if using) to blender. Add 1 tbsp of water, then blend on medium to high. Continue adding water by the tbsp until desired consistency is reached.
- Pour contents of blender into small saucepan and heat on medium heat until jam begins to bubble.
- Turn heat down to low and let simmer for about 10 minutes, until jam has thickened.
- Remove from heat and pour into mason jar. Allow to cool before putting lid on and putting into fridge. Let set in fridge for 1 hour for optimum results. Store in fridge up to 2 weeks.