So in Canada, strawberry season is winding down and in India, it’s about to start!!
For this recipe you can either use fresh strawberries or frozen, however, I normally batch freeze two cups of strawberries at a time in ziplock bags and store them for the off season.
I find storing two cups is perfect for either a batch of smoothies for the whole family or a quick batch of jam.
I ended up blended the strawberries with an immersion blender, and then adding the chia seeds as my family likes a silkier strawberry jam.
If you like it chunky just mash the strawberries with a fork or potato masher and then stir in the chia seeds.
I love eating this with my chocolate brownie pancakes or in a tortilla wrap with some sliced old cheddar and a couple tablespoons of the jam.
Strawberry Chia Jam
- 2 cups frozen organic strawberries
- 1 tablespoon apple cider vinegar
- Pinch of salt
- Sweetener (if needed or wanted – add to taste)
- ¼ cup chia seeds
Add in the strawberries into a sauce pot and bring to a slow simmer.
Continue to let the strawberries simmer for 5 minutes.
Add in the apple cider vinegar, salt, and sweetener (if wanted).
Continue to let the mixture simmer for another 5 minutes until the sauce thickens.
Add in the chia seeds and stir it together.
Let the jam cool and then transfer to an airtight jar to thicken further overnight.
Serve over pancakes, scones, PB&J sandwiches or as is!
Stores in the refrigerator for 2 weeks or can be frozen to eat later on.
