This strawberry lime chia jam is such a perfect staple in any kitchen as it is super easy and quick to make. It tastes amazing with pancakes, waffles, bread, oatmeal…the possibilities are endless!
I am so happy that summer is finally here. It is such a nice time of the year. I love that the sun rises at 5am, birds are singing outside my window and the air is just nice and warm. Summer is also the best time to enjoy all kinds of fruits. Strawberries, cherries, melons…everything is in season now and we have all these little farmer’s markets around the city that sell local produce. I lately bought strawberries and cherries and was in heaven! It’s the little things in life, my friends!
Having the first bite of a locally grown, sun-riped strawberry was such a burst of flavor that flooded my mind with pictures of strawberry cake, strawberry ice cream, strawberry smoothies…the list was endless! But I got the most excited about turning these nuggets into delicious strawberry jam that I could enjoy for several days. With the decision in mind, I figured that the limes I was keeping in my kitchen would pair well and give it a nice balance of sweet and sour.
Making the strawberry lime chia jam is really easy and only requires 4 ingredients: strawberries, lime juice, rice syrup and chia seeds!
Start by washing and hulling the strawberries. Cut them into pieces. I prefer my jam a bit more chunky, so I did not cut them too small. If you like a very smooth texture, you could try to blend them up.
Put the berries in a sauce pan together with the lime juice and the rice syrup. I only used a small amount of syrup, as I generally don’t like my foods too sweet. Depending on the ripeness of the strawberries, you can use a bit more or less but start with less and add more, if the final jam is not sweet enough.
Cook the strawberris over medium heat for about 10-15 min until they fall apart and become saucy. You can mash the berries while cooking to get to your desired texture. Once the strawberry lime “soup” looks about right, take it off the heat and stirr in the chia seeds. Let the mixture stand for about 15 min to cool down and thicken up.
The jam gets this nice smooth texture that makes you want to get out a spoon and dig in! But be strong! 😉 Transfer the cooled jam into a glass jar and store it in the fridge. The jam stays fresh in the fridge for at least a week, though I never saw a jar last longer anyways!
- 2 cups (250g) strawberries
- ½ tbsp rice syrup
- ½ tbsp lime juice
- 2 tbsp chia seed
- Wash and hull the strawberries.
- Cut chop them into pieces and transfer to a small saucepan. Add the rice syrup and lime juice.
- Over medium heat cook the strawberries until they fall apart and become saucy about 10 min. Use a spatula or a potatoes masher to mash the strawberries depending on how chunky or fine you like your jam.
- Take the saucepan away from the heat and add the chia seeds. Stir well and let the mixture cool and thicken for about 15 min.
- Transfer to a jar and store the jam in the fridge for about a week.
I did not use any extracts in this recipe, but I believe (natural) coconut extract could work very well here.
Of course you can use other berries such as raspberries or cherries…whatever you can get your hands on! Isn’t summer just great?!
What is your favorite type of berries and which recipes you like to prepare with them?