strawberry + ginger chia jam
Making jam is very quick and easy, so let’s spice things up a bit by adding some extra depth to something we already love.
Store-bought jam, jellies, and preserves tend to be full of preservatives, artificial ingredients, and added refined SUGAR. This base recipe results in a jam sweet enough to not require added sugar, but you can always add in a bit of maple syrup or honey if you’d prefer—just avoid white refined sugar at all costs!
Growing up with Malaysian, Cambodian, and Chinese influences, ginger went in EVERYTHING—including desserts. Being so, while thinking of how I can play around with our beloved strawberry jam, I immediately thought of adding ginger and star anise. The subtle spice of the ginger and robust layer from the anise meld perfectly with the sweetness and tartness of fresh strawberries. With such a full-body flavor, you may realize just why adding a natural sugar won’t even be necessary.
You may also be thinking how making jam could ever be quick, and let me tell you: it’s usually not. What’s the trick here? CHIA SEEDS. Not only do these seeds provide nutrients and a good source of fiber, but they also help to thicken up liquids very quickly and easily. By adding chia seeds to the mix, a laborious process suddenly becomes super simple.
In about 10 to 15 minutes, you’ll have a nice jar of homemade jam, perfect for toast, waffles, oatmeal, baked goods, you name it! A whole jar that costs a fraction of the price of what you find in a store. Plus, you probably won’t find a flavor like this one that easily. So try this out and show your loved ones how easy it is to make your own condiments at home.
Ingredients
1lb strawberries, destemmed and chopped
1 tbsp freshly grated ginger
1/4 star anise
2 tbsp chia seeds
Directions
In a medium saucepan, heat strawberries, ginger, and star anise over medium heat. Stirring occasionally, heat mixture until it just starts to boil.
Using a potato masher or spoon, carefully mash strawberries into desired consistency. Stir in chia seeds and allow to sit over heat until jam reaches your desired viscosity. Remove from heat and store in a sterilized jar in the refrigerator for up to 1 week.
