This quick-cooking 20-minute jam is healthy, sweet, flavourful and seasonal, and can be used on almost anything. I should also add that this is a jam for people who think they don’t know how to make jam, or for those who are a little squeamish over how much sugar is actually required to make a properly set pot of traditional jam. Really, this jam is for everyone, babies and toddlers included.
I’ve been stirring this into bowls of plain of yogurt along with a small sprinkling of granola for my 15-month-old son, and it’s quickly become one his favourite breakfasts. So far I’ve made it with both fresh and frozen berries and the end result was perfect both times. Here are a few more ways we enjoy it:
- Stirred into plain yogurt.
- Smeared over pancakes and waffles.
- Spread on toast or English muffins.
- Mixed into a bowl of cottage cheese.
- Dolloped over a bowl of vanilla ice cream.
Not only is this recipe as simple as it sounds, it’s also incredibly versatile. If you don’t want to use maple syrup, feel free to replace it with honey (just be sure not to offer it to babies under 12 months of age). If you don’t have strawberries then blueberries, blackberries and cherries will work just as well.
Making chia jam is a great way to preserve some of this season’s fruit without too much time or effort. Jars can be stored in the fridge for up to two weeks or in the freezer for three months.
Makes 2 cups.
- 1 lb. strawberries, fresh or frozen
- 2 Tbsp maple syrup
- 1 Tbsp lemon juice
- 3 Tbsp chia seeds
- 1 tsp vanilla extract
Prep and Cook
- 1Prepare the fruit by removing the stems. Place berries in a medium saucepan and cook over medium heat until the fruit begins to break down, 5-10 minutes. Mash the fruit with the back of a wooden spoon making it as smooth or lumpy as desired.
- 2Reduce heat to low. Stir in maple syrup and lemon juice. Taste and add more maple syrup if you desire a sweeter jam.
- 3Stir in the chia seeds and cook for an additional five minutes, stirring frequently. Add the vanilla and mix to combine.
- 4Pour into a glass jar and allow to cool completely. The jam will thicken as it stands. Once completely cool, cover with a lid and transfer to the refrigerator. The jam will thicken even further as it chills.