Tuesday, June 28, 2016

Strawberry Jalapeno Chia Jam

Easy jam to make. No pectin used. No boiling needed. Just mix the ingredients.  Adding the chia seeds is the secret in making this strawberry jam spreadable without using pectin.  I love some heat and sourness which I achieved by adding jalapeno and balsamic vinegar to the strawberries. Most recipes in the web that I referred to just stuck to the strawberry, chia and sugar combination like this wonderfully and beautifully written how to from Oh My Veggies.  

This version has a lot of spunk in it.  Do make a lot more than the recipe since it is extremely addictive you will be eating it straight like a dessert just like the Strawberries with Balsamic Vinegar  I posted in a post blog except this is the more spirited sibling.  

Strawberry Jalapeno Chia Jam

  • 1 cup strawberries, chopped coarsely
  • 6-8 pieces jalapeno from a bottle
  • 1/4 cup maple syrup
  • 1 tsp balsamic vinegar
  • 1 tbsp chia seeds
  • salt to taste (optional)
Place all the ingredients in a bowl and mash with a fork or you can place them in a blender pulsing till mixed. Either way you want the consistency of the strawberries to be coarse and pieces visible.  

Serve over toast or crackers for breakfast or snack.  It can also be served as a dessert as is or as a topping over ice cream.  

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