Ok. You guys. I cannot even tell you how amazing my kitchen smelled when I was making this jam. Sean and I could not stop talking about (and drooling over) it.
This was my first experience making jam and I never knew how easy it was. One of my great grandmothers always used to send us home with jars of homemade jelly, so I definitely felt like an old lady while I was cooking this up #LivingThatGrandmaLife. But I’m also sticking with my goal of making everything myself. I bet I will never purchase a jar of jelly in my life from here on out!
Obviously you can switch the strawberries out for your favorite berry/berries – strawberry was the winner this time around . . . it made such a pretty color. I used this jam for Peanut Butter & Jelly Breakfast Cookies – I’ll be posting that recipe on Friday!
-3 – 4 Cups (about 17 ounces) frozen strawberries, raspberries, pitted sweet cherries, blueberries, or a mix
-1/4 Cup pure maple syrup
-Dash of pink himalayan salt
-2 Tablespoons chia seeds
-1/2 teaspoon pure vanilla extract
-1/2 teaspoon pure vanilla bean powder, or 1 large vanilla bean, split lengthwise & seeds scraped out
-Squeeze of fresh lemon juice (optional)
-In a medium pot, stir together the berries, maple syrup, & salt until combined. Bring to a simmer over medium – high heat & cook for 5 – 7 minutes, until the berries have softened (they will release a lot of liquid during this time)
-Reduce the heat to medium & carefully mash the berries with a potato masher until mostly smooth. The jam will look very watery at this point, but this is normal
-Add the chia seeds & stir until combined. Simmer over low – medium heat, stirring frequently (reducing heat if necessary to avoid sticking) for 8 – 15 minutes more, until a lot of the liquid has cooked off & the mixture has thickened slightly
-Remove from heat & stir in the vanilla extract, vanilla bean powder, & lemon juice (if using). Transfer the mixture to a bowl & refrigerate, uncovered, until cool, at least a couple of hours. For quicker cooling, pop the jam into the freezer, uncovered, for 45 minutes, stirring every 15 minutes. The chia seed jam will keep in an airtight container in the fridge for up to 2 weeks. It also freezes well for 1 – 2 months