Red Berry Chia Jam

This is more of a “fresh fruit jam”. It won’t last till next spring in your refrigerator and it’s not meant to. This sweet-tart blend is for eating right now. And if you make enough – you can gift it too – just remind your recipient to put it in the fridge and not on the pantry shelf.

Total Time

30min

4.5

2 Ratings

Author: Garlic & Zest

Servings:

Ingredients

•

3 cups

Fresh Strawberries

•

1 1/3 cups

Fresh Raspberries

•

1/2

Orange , juiced

•

Lemon , juiced

•

2 Tbsp

Honey

•

2 Tbsp

Chia Seeds

•

1 Tbsp

Granulated Sugar

Cooking Instructions

Hull and cut the Fresh Strawberries (3 cups) into quarters.

In a heavy-bottomed saucepan, heat the fresh strawberries, Fresh Raspberries (1 1/3 cups) , and Orange (1/2) over medium-high heat until the fruit starts to break down and soften for about 5 to 10 minutes.

Remove from heat and transfer the fruit to a food processor or blender. Pulse 2 to 3 times to process the fruit.

Add the juice from Lemon (1) , Honey (2 Tbsp) , and Granulated Sugar (1 Tbsp) . Pulse 2 to 3 times to combine.

Set aside for about 5 minutes to cool slightly.

Add the Chia Seeds (2 Tbsp) plus an additional teaspoon and pulse 2 to 3 more times to combine.

Using a funnel, transfer the jam to clean storage jars. Let jam cool to room temperature, then seal the jars and refrigerate.

Spoon jam onto toast, into yogurt or on sponge cake.

Nutrition Per Serving

CALORIES

131

FAT

1.5 g

PROTEIN

2.3 g

CARBS

29.7 g