Fresh Strawberry Chia Jam Food

FRESH STRAWBERRY CHIA JAM

Steps:

• Place strawberries, agave, 1/4 cup chia seeds, and lime juice in a large bowl. Blend with an immersion blender until strawberries are chunky. Add remaining 2 tablespoons chia seeds and mix well with a wooden spoon.
• Pour the mixture into two 1/2-pint canning jars. Allow to set in the refrigerator or freezer for at least 8 hours before consuming.

STRAWBERRY CHIA JAM

Steps:

• Add strawberries to a saucepan on medium heat.
• Cook for 10 minutes, stirring occasionally until the berries start to break down.
• Stir in the chia seeds, sugar and lemon juice and cook for 2 minutes.
• Turn off the heat and let cool before storing.
• Refrigerate for up to 1 week.

STRAWBERRY CHIA JAM

Steps:

• Place strawberries in a saucepan over a medium heat. Cook until the strawberries begin to break down and the mixture is bubbly. The strawberries will become loose and liquidy, about 10 minutes.
• Mash the fruit with a potato masher or the back of a spatula. You can make this as smooth or chunky as you'd like. It all depends on how you like your jam.
• Stir in the chia seeds and lemon juice. Taste the jam and then decide if you want to add sweetener. Start with one tablespoon, if desired and adjust from there.
• The jam will continue to thicken as it cools. Once it has cooled, transfer into an airtight jar and store in the fridge for 1-3 weeks or up to three months in the freezer.

STRAWBERRY RHUBARB CHIA JAM

Steps:

• Add the berries, rhubarb, and juice to a medium saucepan set over medium heat. Bring to a simmer and cover.
• Cook for 15-20 minutes, stirring occasionally until the fruit is very soft. If it starts to bubble vigorously, reduce the heat slightly and/or put the lid on slightly askew to allow some steam to escape. Remove from heat.
• Stir in chia seeds. Cover and let sit for about 20 minutes.
• Blend in a traditional blender or with an immersion blender. This step is optional but I find that my kids like this better when the rhubarb is blended in.
• Pour into half-pint mason jars, freezer containers, or other airtight storage containers. Seal and let cool.
• Store in the fridge for up to 5 days or in the freezer for up to 3 months.

FRESH STRAWBERRY CHIA JAM

Steps:

• Place the berries into a blender, and blend into a chunky purée, you should have 1 1/2 cups.
• Combine the blended berries with your choice of sweetener to taste, and bring the mixture to a boil.
• Once the mixture boils, remove it from the heat and stir in the rest of the ingredients.
• Transfer the jam to a covered container, and refrigerate until cooled and thickened, about 3-4 hours. Berries really vary on their level of juiciness, so if your jam still isn't thick enough, stir in more chia seeds and wait 1-2 hours for them to absorb the extra liquid.
• This jam keeps well for 7-10 days refrigerated. You can also make this without cooking the berries at all, simply combine all the ingredients and chill until thickened, however the raw version only lasts at most 4 days.