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I’ve heard of chia jam here and there, but I had yet to make it until recently. The thought of adding chia into jam is such a fascinating and why-haven’t-I-thought-of-this-before kind of thing.

Chia, the tiny little seed that’s becoming more popular by the day, is packed with healthy fatty acids, fiber, and protein. When in a liquid, chia also expands and becomes gel-like, making it a perfect natural thickener…and also perfect for jam.

The greatest thing about chia jams is just how simple and easy they are to make. You cut your fruit, cook it down, add some chia, let it sit for about ten to twenty minutes, and you’ve got jam! It really can’t get quicker and more homemade than that.

Chia gives me a way to make jam without having to buy anything outside of what I normally buy and use. I don’t make enough jam or preserve-type things to warrant buying pectin, what you would usually use to make jam. I prefer how natural and wholesome chia is over processed pectin. Pectin also doesn’t come close to having the nutritional prowess that chia does.

To give this strawberry jam some flair and earthiness, I added some dried tarragon. Feel free to use fresh if you’ve got some handy, or swap it out with another herb you love with strawberries.

Want more strawberry dishes from this series? You can find them here:

Nutrition DL: Strawberries

This recipe is part of a series called Nutrition DL. Nutrition DL gives you the download on seasonal fruits, vegetables, or pantry staples. Once you learn about the basics of the featured ingredient, I share a four recipes over four weeks to inspire and feed you with this great seasonal food. Check out other foods I’ve covered here.