Food on Friday: Chia jam


Are you familiar with chia seeds? We’ve been using them for so long that I sometimes forget they’re not exactly a household staple. I made this jam for the girls’ teachers on the last day of school, and many of them had never heard of a chia seed.

If you’re not familiar with them, I encourage you to pick up a bag next time you’re at Trader Joe’s, Whole Foods or Sprouts. They’re tiny and tasteless, yet they contain enormous amounts of nutrients, such as omega-3s, calcium, iron, magnesium and zinc, and they’re super high in fiber and protein.

We sprinkle chia seeds into our smoothies, our oatmeal and our jam. When soaked in liquid they expand significantly and can act as a thickening agent.

Adding chia seeds to your jam is a no-brainer – give it a try today and you’ll be surprised at how easy it is.

Strawberry Chia Jam
Makes about 1 1/2 cups of jam

1 1/2 cups strawberries (tops removed and cut into fourths)
2 tablespoons sugar
2 tablespoons chia seeds

In a small pot cook the strawberries and sugar over low/medium heat for 5 minutes until berries soften. Stir as the liquid cooks out so the sugar doesn’t heat too much in one spot and burn. Add the chia seeds and cook another 10 minutes, as it thickens. Cool and can or refrigerate according to desire.