Strawberry Chia Jam


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This recipe is so simple, quick and easy yet so good. It relies on the natural sweetness of strawberries so make sure you are buying them in season and at their best. Overly sweetened, sugar-filled jams hold little to no nutritional value but this raw chia jam preserves all of the nutrients of the fruit and gets a superfood hit from the chia seeds.


1 punnet (250 gm) strawberries, washed and hulled

1 tbs chia seeds

1 tbs water

1/2 tbs raw honey or liquid sweetener of your choice (optional – try using no sweetener if your fruit is sweet enough)

Chop strawberries and place in a bowl. Mash with the back of a fork or pulse in a blender, ensuring some chunks are left. Add the chia seeds and the water and mix very well.

Taste the mixture to see if any sweetener is required. If so, add your sweetener and give the mixture a good stir.

Transfer the jam to a glass jar and store in the fridge overnight. It will thicken as the chia seeds soak up the liquid and the flavours will also intensify after a couple of days. Store in the fridge for up to a week.


Serving suggestions:

As is on toast

With a smear of 100% nut butter on toast – a wholesome version of peanut butter and jelly

Alongside yoghurt and fresh fruit (pictured below with vanilla bean coconut yoghurt and fresh strawberries)

On top of pancakes or French toast with some vanilla whipped ricotta or cashew cream



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