My friend Jen had to sell me on this idea big time as every other time I have had or used chia seeds except in a granola bar, I have come away feeling icky with bloating, and all those black seeds sticking in my teeth, gelling and [in my imagination] growing [cha, cha, cha chia]. This however, seems like an appropriate place for chia seeds-in freezer jam.
This recipe was adapted from Oh She Glows and came together in a blender, in a blink. Since this is freezer jam, pop it into a freezer safe container AFTER you let it sit for a few hours and be sure to leave plenty of headspace for the chia to work it’s magic.
- 6 C blended strawberries [AFTER blending you want 6 C which is about 12 C of whole berries]
- 3 T maple syrup (or other sweetener of your choice)
- 6-12 T water
- 3 T chia seeds
- 2-3 T lemon juice
- zest from 2 lemons
Wash, hull, blend strawberries together, stir in syrup, chia, zest, juice and 6 of the T of water. Depending on the consistency you want from the jam, add up to 6 T more water. We added all 6 as our chia were already thickening past the point we really liked it while it was sitting waiting for us to scoop it into the jars.
Ladle into freezer safe jars, allow to sit 6-8 hours before putting in the freezer to gain perfect chia thickness. Store in freezer up to 6 months. The Mountain Mama Cooks adds vanilla to hers if you would like for a more “cooked” versus raw taste. If you are a purist, Eating Bird Food always has strong chia recipes even for the chia-shy like me.
This recipe tasted like a fresh picked strawberry with a kick. I will need that come winter.