Delicious, super easy to make and refined sugar free, kids will love this healthier Strawberry & Peach Chia Seed Jam recipe!
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.
For the full recipe check out the video or written instructions below (and don’t forget to subscribe to my YouTube Channel to stay up to date on all my videos!).
And if you try this Strawberry & Peach Chia Seed Jam, 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!
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Strawberry & Peach Chia Seed Jam
Prep Time: 2 mins- Cook Time: 5 mins
- Total Time: 7 minutes
Yield: 10 1x
Category: Breakfast
Cuisine: European
Print Recipe
Pin RecipeDescription
Delicious, super easy to make and refined sugar free, kids will love this healthier Strawberry & Peach Chia Seed Jam recipe!
Ingredients
- 300g / 2 cups strawberries (fresh or frozen)
- 3 peaches (fresh or canned)
- 1 tbsp honey or maple syrup
- 2 tbsp chia seeds
Instructions
- 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.
If you liked this recipe you may also like:
Raspberry & Vanilla Chia Seed Jam
Julia says
I love this recipe, it’s so good and for someone that doesn’t like jam all that much, I can’t get enough of this one. Great recipe. x
★★★★★
Fiona says
Really tasty. Thanks Ciara!
★★★★★
Skip says
Hi – I finally got here! The computer crashed, so I had a fair bit of rejigging to do… talk about late! Anyway, Happy Pink Saturday (although it's now Wey)dsdae….nI love the look of that balsamic marmalade.