Naturally gluten-free, dairy-free and vegan.This easy chia jam recipe only takes 15-minutes to make, does not require pectin and creates a delicious breakfast spread. It tastes great on toast, oats, ice cream, your favourite yogurt or baked brie cheese.
3cupsfresh or frozen strawberrieswashed, with the stems removed
In a medium-sized saucepan, heat the berries over medium heat for 5-10 minutes. Stir continuously until soft.
With a fork, hand blender or standing blender, mash or puree the strawberries until they are a desired consistency. If you use a standing blender, add the mixture back into the saucepan. Be careful, the mixture will be hot!
Add the chia seeds, lemon juice, maple syrup and cinnamon. Whisk together until combined.
Pour the jam into two small jars and allow it to cool for 10-15 minutes uncovered before serving or storing. The jam will thicken upon sitting.
This jam will stay fresh in the fridge for a week. Alternatively, you can store it in the freezer for up to 3 months.