Strawberries are one of the most popularly consumed berries in the world. Most often this berry is eaten plain, as an addition to a salad or in sweet dishes including desserts, jellies and jams. Try out this simple Basil Strawberry Chia Jam you can make in less than 20 minutes and the recipe doesn’t require any special canning equipment.
The power of berries
Strawberries are known as a powerful source of vitamin C with one cup providing 97% of the daily recommended amount. They are also a known source of manganese, fiber and potassium.
Some health benefits of berries include:
- They’re good for your heart.
- May reduce known factors for heart disease including lowering cholesterol, triglycerides and oxidative stress.
- May reduce inflammation in the body.
- Good for blood sugar levels as strawberries have a low glycemic index.
- Contain potassium which helps to regulate blood pressure in the body.
- Loaded with antioxidants and other plant compounds that are good for your health.
Serve up Basil strawberry chia jam on toast, crackers or muffin for breakfast or a morning snack. I also like to mix it into my yogurt or spread some over my favorite pancakes.
Basil Strawberry Chia Jam
- 2 cup strawberries sliced
- ¼ cup fresh basil minced
- 1 T maple syrup*
- 1 T lemon juice
- 2 T chia
- Place sliced strawberries, ¼ cup water and basil in a medium saucepan and cook over low heat for 10-12 minutes. As strawberries begin to soften, mash with a fork or potato masher as they cook.
- When strawberries are soft and broken up, remove from heat. Add syrup, lemon juice and chia. Mix together well to disperse the chia throughout the entire mixture.
- Place into jars or other container and cool slightly at room temperature. Then place into refrigeration without a cover. Once the jam has completely cooled, cover with a lid.
- Store in the refrigerator. Best if used within one month.
Cooking with Chia
The chia in this recipe provides the thickening agent for the jam. When mixed with water, chia seeds swell up into small balls similar to tiny tapioca. Using the chia as a thickening agent allows you to make a jam that is lower in sugar but still tastes great. Sugar is cooked with fruit to make jam or jelly, releasing the pectin in the fruit and making it thicken. This jam is lightly sweet but you can adjust it with more syrup if you prefer a sweeter version.
Adding the chia also boosts the nutrition of the jam by adding some protein also some omega-3 fatty acid.
Did you make this recipe for Basil strawberry chia jam? Was the recipe easy to make? Did you like the flavors of the jam? Please leave me a comment here on the blog about your cooking or eating experience. If you enjoyed this recipe, please leave a 5-star rating in the recipe card. Tag @cookeatlivelove in your photos so I can see your creations.