A hint of cinnamon and clove makes this strawberry chia jam extra special. Jam made with chia seeds means it's ready to eat in 15 minutes. Berry season just got a whole lot more delicious!
- 2 cups fresh strawberries trimmed and halved
- 1/2 tablespoon lemon juice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 2-4 tablespoons sugar
- 4 tablespoons chia seeds
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In a small saucepan, heat the strawberries over medium heat for 4-5 minutes. No need to add water - the heat will help release the juice in the berries.
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Remove from heat and mash to desired consistency. If you like your jam pretty smooth, mash it well. Or leave it a bit chunky.
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Stir in lemon juice, spices, and sugar. Mix well, then taste. Add more sugar if desired. For my tastes, 4 tablespoons was the right amount.
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Finally, stir in chia seeds. Within a few minutes you'll see that the jam is beginning to set. Leave at room temperature to cool. Store in a jar with a tight-fitting lid in the refrigerator for up to 2 weeks.
*You only need to slice the strawberries in half. I had some huge berries so I sliced those into quarters.
*If you want to make this with raspberries or blackberries, the proportions are the same. However, you don't need to heat the berries, as they are so fragile the juices will release easily just by gently mashing them.
*Technically, you don't need to heat the strawberries. Mashing them gets the juices flowing, though less efficiently I would bet. If I try making this jam again without heating the strawberries, I will update the recipe with that info.