Strawberry Vanilla Chia Seed Jam
Serves: 1⅓ to 1½ cups (325 to 375 ml)
dairy, nut, grain, oil, soy and gluten free, vegan
  • 3½ cups (17 ounces) frozen strawberries
  • ¼ cup (60 ml) pure maple syrup
  • dash salt
  • 2 tablespoons (30 ml) chia seeds
  • 1 teaspoon (5 ml) fresh lemon juice
  • 2 seeded vanilla beans or ½ teaspoon
  • vanilla bean powder
  1. In a medium pot, stir together the berries, maple syrup, and salt until combined. Bring to a simmer over medium-high heat and cook for 5 to 7 minutes, until the berries have softened (they will release a lot of liquid during this time).
  2. Reduce the heat to medium and carefully mash the berries with a potato masher until mostly smooth. The jam will still look very watery at this point, but this is normal!
  3. Add the chia seeds and stir until combined. Simmer over low-medium heat, stirring frequently (reducing heat if necessary to avoid sticking) for 8 to 15 minutes more, until a lot of the liquid has cooked off and the mixture has thickened slightly.
  4. Remove from heat and stir in the lemon juice and vanilla. Transfer the mixture to a bowl and refrigerate, uncovered, until cool, at least a couple hours. For quicker cooling, pop the jam into the freezer, uncovered, for about 45 minutes, stirring every 15 minutes. The chia seed jam will keep in an airtight container in the fridge for up to 2 weeks. It also freezes well for 1 to 2 months.
Recipe by spabettie at