This homemade strawberry jam OH EM GEE! I’ve been dying to share the recipe since making it last weekend. The sweet batch lasted only two days in our home, as I found every excuse to add it to my meals. Whether it be on toast with peanut butter, in porridge bowls, or simply grabbing a spoon and tucking in. This is a heavenly sweet jam recipe that’s easy and healthy. Suffice to say you’re going to want a batch in your fridge.
Turns out, this jam is my jam! In fact, I don’t even feel guilty about my little jam indulgence this week, because overall the recipe was a healthy one. Typically store bought jams are chocoblocked with sugar, and little to do with real fruit. So, I much prefer to make homemade jam as I know exactly what’s gone into it. This strawberry jam recipe simply combines strawberries (I used fresh, but you could also use frozen), chia seeds, agave and vanilla. Simmer in a saucepan until thick and gooey and you have a sweet and lush strawberry jam. Get ready to feel like a modern day Martha Stewart.
Lucky, I was able to find some really lush strawberries at the market to make this strawberry jam recipe. In fact they were looking a little past their prime, so I got three punnets for a steal. Turning them into strawberry jam was the perfect solution to using them all up with no waste. If you can’t find fresh strawberries right now, the frozen ones work just the same. Another option is to sub the frozen strawberries for frozen raspberries, which is another favourite jam recipe of mine. Although I will say that I find this strawberry recipe even more of a treat than my raspberry jam. Perhaps its the splash of vanilla, or extra tablespoon of agave to sweeten, but there is something about this jam that just radiates sweet and comforting.
The whole process to making this jam is quick and easy; taking no more that 20-30 minutes from slicing to jaring. Given my Nana used to spend upwards of two hours making homemade strawberry jam I think this recipe is a win! At the least I feel much less guilty eating the jar-full in two days, than I would had it taken 2 hours to cook. I’ve no doubt you’ll come to the same conclusion. In fact, I challenge you to pass by the fridge without grabbing a spoon or two. 😉
So there you have it; a quick, easy and healthy homemade strawberry jam that is going to change your jam game. Whether you like it on toast, or topped on porridge, this is a recipe you’re going to have on repeat. And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Homemade Strawberry Jam
- 1 lb seasonal strawberries (500 g)
- 1/4 cup agave
- 2 tbsp chia seeds
- 1/2 tsp vanilla extract
- pinch sea salt
- Chop strawberries into chunks and toss in a saucepan on medium high heat. Cook strawberries, stirring often, until they begin to soften and release water. Turn down to a simmer, add agave, chia seeds, vanilla and salt, and simmer strawberries stirring occasionally until liquid is reduced by half. Remove from heat and let sit for at least 15 minutes to thicken.
- To make the toast in photos above, toast two slices of whole wheat bread and lather generously with smooth all-natural peanut butter. Add a heaping spoonful of homemade strawberry jam to each.
VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE – NUT-FREE