Homemade Strawberry Vanilla Jam
In the world of homemade preserves, my Strawberry Vanilla Jam stands out with its simplicity and burst of flavors. Forget about store-bought versions; this jam is refined sugar-free, packed with protein, fiber, and comes with a warming hint of vanilla that elevates it from your standard strawberry jam. In just 15 minutes, you can create a luscious, thick, and utterly delicious jam that's perfect for spreading over toast, stirring into yogurt bowls, or enhancing your favorite desserts.
Equipment
- stove, saucepan
Ingredients
- 4 cups fresh strawberries diced
- 4 tbsp white chia seeds
- 4 tbsp maple syrup
- ¼ vanilla bean scraped
- squeeze fresh lemon juice
Instructions
- Add the strawberries to a saucepan, and allow to come to a boil on high heat, mashing the strawberries down as they cook.
- Once boiling, reduce the heat to low and simmer until it starts to reduce.
- Stir in the maple syrup, chia seeds and vanilla and mix well.
- Remove from the heat, add a squeeze of fresh lemon juice and allow to cool in the pan.
- Once cool, add to air-tight glass jars and keep in the refrigerator.
Notes
** If you’re anything like me and love a cozy warm jam, you eat this jam as soon as it’s cooked. Be aware it will continue to thicken as it cools :)
** I used fresh vanilla bean for this recipe, but you can absolutely use vanilla extract. Just substitute for 1/2 tsp vanilla extract.
** I’ve found that fresh strawberries, when in season are the best for this recipe. But if you can’t find fresh, sweet strawberries you can use frozen.
**I much prefer the look of white chia seeds in this recipe. Aesthetically it creates a bright and vibrant jam. But you can use black chia also! The texture and flavor will remain the same. Just be aware the color of the jam will be darker.
** This jam will last a week or two in the fridge. You can also freeze to maintain freshness for longer.