Delicious, super easy to make and refined sugar free, kids will love this healthier Strawberry & Peach Chia Seed Jam recipe!
My kids are absolute jam fiends. I think they would eat jam on toast every morning for breakfast given the chance! Jam is not always the healthiest option as it is usually packed full of refined sugar but there is a way to make a more nutritious jam recipe at home.
Jam is usually a bit tricky to make; involving boiling points, thermometers and of course bags full of sugar! But chia seed jam is super easy, taking just 5 minutes to cook. The chia seeds add a powerful nutritional punch to the jam but also help to set it.
I used frozen strawberries in this recipe as the are cheaper and also already hulled, saved some work! I also used canned peaches for the same reason, they cost a lot less and are already de-stoned and peeled. But fresh fruit would work just as well too.
My kids are loving this jam at the moment on their toast. It’s also delicious mixed in with some yogurt and granola and added to porridge too. Yum!
For the full recipe check out the video or written instructions below (and don’t forget to subscribe to my You Tube Channel to stay up to date on all my videos!). And if you try this recipe please do let me know what you think. Or tag me in a picture on Facebook or Instagram using the hashtag #myfussyeater. I’d love to see your pictures!
- 300g / 2 cups strawberries (fresh or frozen)
- 3 peaches (fresh or canned)
- 1 tbsp honey
- 2 tbsp chia seeds
- Chop the fruit into bite sized pieces. If you are using frozen strawberries allow them to defrost slightly to make this easier. Transfer the fruit to a large saucepan on the hob.
- On a medium heat cook the fruit for 4-5 minutes until its soft and starting to break down. If necessary, add a little water to help it break down.
- Add the honey and then either mash the fruit with a potato masher or blitz with a hand blender. Take the saucepan off the heat an allow the fruit to cool a little before stirring in the chia seeds.
- Transfer the jam into jars. Cool completely before putting in the fridge for 1 hour.
- The jam will keep in an airtight jar in the fridge for 5 days.
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