Rinse your strawberries and begin to remove stems from berries
Then proceed to chop your strawberries in small pieces. Grab a medium size pot and add your chopped berries over medium high heat.
Stir your chopped strawberries until liquid from the berries start to release.
Once the strawberries begin to breakdown, grab your potato masher to break down any remaining large pieces. NOTE: You can also use an immersion blender for this for a smoother jam.
Next add your agave nectar, lime juice, and chia seeds. Stir until your jam starts to thicken over medium low heat.
Remove from heat and transfer your jam into a clean sterile mason jar. Make sure the lid close tightly.
Allow it to cool at room temperature for an 1 hour. While it sits, your jam will thicken.
Use immediately in homemade vegan biscuits, toast, pancakes, or waffles. (Or whatever else you would normally use jam on).
If not using immediately store in the refrigerator for 5 - 7 days or in the freezer for 2 months.
Recipe Video will be released Monday, April 22, 2019 @ 10:00 a.m.
To make a smoother jam, grind your chia seeds before adding them to you strawberry puree. You can also use an immersion blender instead of a potato masher.
This recipe works with all types of berries. When using blueberries, raspberries or blackberries, there is no need to chopped them as they are already small.
To make these with frozen strawberries add directly to a pot over medium high heat until they start to soften and the liquid is released. Then proceed with the recipes as stated.
Use for breakfast or dessert toppings! This jam is good on vegan biscuits, peanut butter and jam sandwiches, toast, on top of waffles, french toast, or pancakes, and even to make homemade strawberry oatmeal bars!
This jam will keep in the fridge for 1 week and in the freezer for 2 months. Be sure to date it. DO NOT store at room temperature.