If you love strawberries, also try our strawberry banana bread, strawberry spinach salad, or strawberry basil mojito. Because this chia jam recipe doesn’t contain pectin, it will be a little looser than conventional store-bought jams. All the better (in our opinion) for stirring into breakfasts and desserts, or spreading on your favorite toast. It also makes a wonderful gift. Package it in a jar, tie some twine or a bow around it, and give it away to family, friends, co-workers, teachers, or anyone who deserves a sweet treat! You only need four ingredients for this quick jam recipe. Here’s what you’ll need to make this strawberry rhubarb jam with chia seeds:
Rhubarb Strawberries Honey Chia seeds
There are many ways to can jam and some processes go into great detail. Here are the basic steps for canning quick jam (like this chia jam) to extend its shelf life:
When the jam is cool, transfer it into sterilized canning jars. Place the lids on the top and screw on the bands. Carefully place the jars in boiling water for about 10 minutes. Remove the jars and listen for the “pop” sound to ensure jar lids have been properly sealed. If you don’t hear the pop, they likely haven’t sealed properly so store it in the fridge and consume it within 3-4 weeks. Label your jar and store it in a cool, dry place for up to a year.
Stir this jam into anything you can get your hands on like yogurt, our homemade coconut yogurt, porridge, overnight oats, even vanilla ice cream. Swirl it into muffin or pancake batter, or make little hand pies with it.
It also tastes great with a smear or our homemade butter on sourdough toast or our whole wheat Irish soda bread, in peanut butter sandwiches, or on fresh scones or biscuits.
Did you make this?
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