Chia seeds are pretty amazing, right? Not only do they turn into pets (ha!), they have a natural gelling ability that makes them perfect for jam. Use them to make this fruity spread and you’ll be getting fiber, minerals, protein, omega-3s, and antioxidants on your morning toast (without the refined sugar). Actually, forget toast. This recipe was created by Solana Nolfo, NLC, a holistic health coach and baker who’s a graduate of The Nutrition School and what you really should do is put the jam on one of the other delicious baked goods she’s showed us how to make, like Sweet Potato Zucchini Bread. Pro tip: This recipe will yield about 1.5 cups and you can store it in the fridge for one to two weeks. Just know that it will continue to thicken, so enjoy it sooner rather than later! Recipe By Solana Nolfo. Follow Solana on Instagram at @solanastar.
Ingredients
Directions
- Place strawberries, lemon juice, and pitted date into a saucepan and cover.
- Simmer on low heat so that the strawberries start to break down and get juicy (about 15-20 minutes with frozen berries).
- Once it looks more like a berry soup, let it cool and then use a fork, potato masher, or immersion blender to further break apart the berries and date.
- Pour into a mason jar or other container and stir in the chia seeds.
- Place in refrigerator to set overnight.