When I decided to remove sugar from my diet, jam had to be left out and it was a hard one to let go of considering I had it almost every day with my breakfast. I used to have a collection of different flavours and it was a daily pleasure choosing the flavour I would have.
Now that I have a veggie garden and lots of organic strawberries at all times, I decided to make some lovely jam with them. This recipe is inspired by ones I’ve seen on multiple blogs which consists mainly of fruit and chia seeds.
For my version of it, I left the honey or any other sweetener out. Strawberries are already very sweet, plus, the more you cook them, the sweeter they become. I also added some vanilla, cinnamon and some balsamic vinegar, all to intensify the sweetness of the strawberries. It is absolutely delicious and it also contains fibre and a bit of fat from the chia seeds.
This was my first time making it and it only took me about 20 minutes. Way better, faster and easier to make than regular jam. I’m also thinking that putting it into really cute decorated jars would make such a lovely present.
Thanks for visiting,
- 1 lb ripe strawberries
- 1 vanilla bean or 1 tsp vanilla extract
- 1 tsp balsamic vinegar
- 1 tsp ground cinnamon
- 1 cup of water
- 2 tbsp chia seeds
- Remove the green parts off the strawberries and chop them into small pieces.
- Place into a saucepan with a bit of water and bring to a boil, once it boils, add all the other ingredients except for the chia seeds and simmer for about 15 minutes.
- Do not let the mixture dry out, keep it moist by adding water little by little and stirring most of the time, breaking the strawberries with the spatula.
- The mixture will turn into a thick syrup, once you are happy with the texture and the amount of sweetness. Remove from the heat.
- Place into a blender and blend at low speed until you reach the consistency you prefer for jam.
- Place into a glass jar and add the the chia seeds, mix well.
Add more chia seeds for a firmer texture.
Once it cools, refrigerate and it will keep for a few weeks.