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Chia Seed Jam Is My Jam

Not going to lie, I laughed when I wrote the title of this post. I think I'm hilarious and that's all that matters, right?

I've always liked pb&j toast (or in this case, I used sunflower seed butter) but a lot of store bought jams have a ton of unnecessary added sugars. Fruit is sweet already so I don't see the need for adding in spoonfuls of refined sugar. I could really tell the difference between this homemade chia seed jam to ones I've bought from stores. I added in about 3 tbsp of maple syrup and it was nowhere near as sweet as store bought, it was just enough. Not to mention all the healthy omega 3s and fibre you're getting from the chia seeds.

I decided to make this because I had some strawberries that were going to go bad and thought why not make some jam?! I've made it before with raspberries and it was so good. I bet it would be really good with mixed berries or even just blueberries or blackberries. Definitely have to try those options out!

Here's how I made my jam;


- 2 cups of chopped fresh strawberries (frozen would work too, as well as any berry)

- 2 tbsp fresh lemon juice

- 3 tbsp maple syrup

- 1/2 cup chia seeds (more or less depending on how thick you want it)

- 2 tsp cinnamon (optional)


1. In a saucepan, add strawberries and about 2 tbsp of water. Cook over medium/low heat until they start to get mushy.

2. Mash with a fork or potato masher.

3. Remove from heat and add in lemon juice, chia seeds, maple syrup and cinnamon (if using).

4. Stir until well combined, let it sit for 5 minutes then stir again.

5. Let it cool completely before putting it into glass jars.

This will keep for up to 1 week in the fridge. I add this on toast with any nut or seed butter, or even grass-fed butter (I loved butter and jam toast as a kid and still do), in oatmeal, on top of smoothie bowls, and I'm going to try adding it to my granola/cashew milk mixture! This takes no time at all to make, so try it out and you might never buy store bought jam again!

-xo Samantha


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