Strawberry season is here on my family’s farm at Duffield’s Farm. We only have a limited amount at this time but it will only increase, especially in May! Have this recipe and make the jam so you can enjoy the season longer. Pair with natural peanut butter on whole grain bread for a delicious sandwich (picture below).
Strawberry Chia JamCourse: Dessert, Healthy Tips
1 quart (2.5 cups) strawberries
2.5 tbsp chia seeds (use less if you want a thinner consistency and vice versa)
2 tbsp honey
optional: 1 tsp lemon zest
- Remove stems and slice strawberries.
- In a medium sauce pan, heat to medium heat. Add strawberries and cook for 8-10 minutes. Mash to desired consistency (I wanted to keep some strawberry chunks).
- Reduce heat to low, add chia seeds, honey, and lemon zest (if using). Cook low for 10 minutes.
- Let cool before transferring to container.
- Freeze (up to 3 months) or refrigerate (2-3 weeks).
About Chia Seeds:
- 1 Tbsp has: 60 cal, 4 g of fiber, 2 g of protein, 2.4 g of omega- 3 (good fats), 64 mg of calcium, 40 mg magnesium
- two types: creamy white and black/ gray (looks like poppy-seeds), both are good
- It is odorless and flavorless so it can be added to anything
- Becomes a gel when soaked in water
- When absorbed, it expands in stomach and can keep you full longer
- The protein and fiber keeps you satisfied longer
- All the omega- 3 benefits: anti-inflammatory, healthy fat essential for heart/brain/joints/skin
- Can be an egg replacer because of it’s awesome ability to bind: 1 tbsp of chia powder in a quarter-cup of water= an egg
- Find it in the health section of the grocery store or a health food store