Jam and peanut butter make the quintessential combination, and although peanut butter provides health benefits such as protein and Vitamin E, jam is often straight up added sugars, packed with preservatives. Thus, I wasn’t too big of a fan of jam ever because the flavors felt all too sweet and artificial for me.
Luckily, health enthusiasts have been genius enough to conceive up a recipe called “Chia Jam” which I think is pure genius. By using chia’s nature to form a gel to make the jam without having to use any added corn syrup or sticky starches cuts calories drastically and actually makes the jam healthy! I attempted a strawberry chia jam recipe and it was an absolute success, and better yet, you are able to control the sweetness of your jam. Since I don’t have too big of a sweet tooth, I think that mine was perfectly sweet enough to my liking.
Strawberry Chia Jam
yield: 1/2 c. jam
- 9 medium-sized strawberries
- 1 tsp. honey (use agave or maple syrup if vegan); this part is totally up to your tastebuds, so keep adding sweetener to your liking
- 4 tbsp. chia seeds
- Place the strawberries and sweetener in a food processor and pulse for about 20 seconds, or until the jam has become a puree.
- Place the puree in an airtight container and add the chia seeds. Combine the mixture and place in the fridge for at least 10 minutes.
- The jam should be a thick, spreadable texture.
I am still extremely amazed at how genius this recipe is and I enjoyed it on toast, in a peanut butter sandwich, and even made thumbprint cookies using the jam!