HOW TO MAKE STRAWBERRY JAM | healthy, homemade chia seed jam

HOW TO MAKE STRAWBERRY JAM | healthy, homemade chia seed jam


Learn how to make strawberry jam with this simple, healthy, homemade Chia seed jam recipe! Chia jam is an easy and delicious alternative to store-bought jam. Chia seed jam uses way less sugar than traditional jams and jellies PLUS you get the added benefits of chia seeds which include fiber, protein, and healthy fats.

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And you don’t stop at strawberries, this jam can be made with blueberries, raspberries, peaches, or any other jam-making fruit you prefer.

Chapters
0:00 Intro
0:33 Why Chia Jam
0:53 Prepping Ingredients
1:19 Cooking the Jam
2:59 Store Your Jam

STRAWBERRY JAM RECIPE: https://cleananddelicious.com/strawberry-chia-jam/

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PRINT THE RECIPE HERE: https://cleananddelicious.com/strawberry-chia-jam/

HOW TO MAKE STRAWBERRY CHIA JAM
3 cups fresh strawberries, roughly chopped
3 tablespoons chia seeds
1 tablespoon fresh lemon juice
1-3 tablespoons honey, maple syrup, or monk fruit (if needed)

Place strawberries in a saucepan over 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.

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Nutrition
Serving: 2tbsp | Calories: 32kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1mg | Potassium: 69mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 22mg | Calcium: 25mg | Iron: 1mg

Disclaimer: product links may include affiliate links.
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James Wang

James Wang is a reporter for Korean News Feeds. He has previously worked for the Forbes. As a contributor to Korean News Feeds, James covers emerging international developments and trending technology related stories.

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