STRAWBERRY-RASPBERRY CHIA JAM
Frozen strawberries and raspberries are simmered with a drizzle of pure maple syrup and a bit of filtered water until they break down into a sweet sauce. Ground chia seed is whisked in to naturally thicken. For a vanilla-infused note, I recommend adding a splash of pure vanilla extract.
Prep Time2 minutes mins
Cook Time15 minutes mins
Total Time17 minutes mins
Course: Breakfast, Snack
Cuisine: Compote, Jam, plant-based, Vegan
Servings: 2 cups
Author: Ashley
- 10 ounces frozen strawberries
- 10 ounces frozen raspberries
- 3 to 4 tablespoons pure maple syrup or to taste
- 3 tablespoons filtered water
- ½ teaspoon pure vanilla extract (optional)
- 2 tablespoons ground chia seed*
- Pinch fine sea salt
In a medium saucepan, stir together the frozen strawberries, frozen raspberries, water, maple syrup, and vanilla (if using) over medium heat.
Bring to a boil, reduce the heat to medium-low, and simmer, uncovered, for 8 to 12 minutes, or until the berries begin to break down into a sauce, stirring occasionally.
Turn off the heat and use the back of a fork to thoroughly mash any remaining pieces of fruit.
Whisk in the ground chia seed and sea salt, turn the heat on low, and continue to cook for another 1 to 2 minutes, or until it thickens slightly, stirring constantly.
Remove from the heat and transfer to the refrigerator for 5 to 10 minutes to cool slightly. Set aside.