15-Minute Strawberry Jam with Chia Seeds
Simply combines strawberries, chia seeds, maple syrup and vanilla. Simmer in a saucepan until thick and gooey and you're looking at heaven in a jar.
Servings 20 tbsp (approx. 1.5 cups)
Calories 25kcal
Ingredients
- 1 lb seasonal strawberries (500 g)
- 1/4 cup maple syrup
- 2 tbsp chia seeds
- 1/2 tsp vanilla extract
- pinch sea salt
Instructions
- 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.
Notes
Homemade Strawberry Jam will keep in fridge for 5 days.
Have leftovers? Try topping this jam on my Vegan Bircher Bowls with Almond Butter and Strawberry Jam!
Nutrition
Calories: 25kcal | Carbohydrates: 5g | Protein: 0.5g | Fat: 0.4g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.01g | Potassium: 45mg | Fiber: 1g | Sugar: 4g