It is my favorite time of year: strawberry season! Strawberry season has officially started here in Michigan and I couldn’t be more excited. I look forward to strawberry season every year. As soon as my favorite strawberry farm opens up their fields for picking, I am on my way there.
I usually freeze most of the strawberries that I pick. I love using this method to freeze the strawberries. It is the perfect way to preserve the berries all year round. This year I decided to make a chia seed jam with some of the berries that I picked. Traditional jam isn’t my favorite thing to make. I will admit that I am not an expert at canning. This is why I love making jam with chia seeds. It takes less than 25 minutes and you don’t need that much sugar!
For this Strawberry Vanilla Chia Jam, I use just a touch of pure maple syrup to sweetened up the jam. My strawberries from the berry farm were on the small side, so I left them whole. If your berries are on the larger side, I recommend halving them. I love adding a tiny bit of pure vanilla extract at the end. It just adds a nice sweetness to the chia jam.
I have been loving spreading this Strawberry Vanilla Chia Jam on whole wheat bread with a little bit of peanut butter. So good! Perfect for breakfast, lunch or an afternoon snack.
- 3 Cups Strawberries, hulled
- 2 Tablespoons Pure Maple Syrup, or to taste
- 2 Tablespoons Chia Seeds
- ½ Tsp Vanilla Extract
- Heat a medium pot over medium low heat and add the strawberries and maple syrup. Cover and cook for 5 minutes; occasionally stir. The strawberries will start to break down.
- Use a potato masher or the back of a fork to mash the berries. I like to leave some of the strawberries a little chunky.
- Add the chia seeds and stir. Reduce heat to low and cook 15-20 minutes, stirring often.
- Once the chia jam has thickened up, turn off the heat. Add the vanilla extract.
- Transfer the jam to an air tight container and store in the fridge.
- The jam will continue to thicken as it cools.