This 4 Ingredient homemade Strawberry Chia Seed Jam recipe is so easy to make in Instant pot pressure cooker and is healthy plus doesn’t use Pectin.
CHIA SEEDS HEALTH BENEFITS
1 oz (about 2 tablespoons) of chia seeds (which is only 137 calories) contains:
- Fiber: 11 grams
- Protein: 4 gram
- Fat: 9 grams (5 of which are omega-3s) – Source Healthline
HOW LONG CAN I STORE STRAWBERRY CHIA JAM?
Strawberry Chia seed jam will last about three weeks in the fridge if stored well in a sealed container.You can also freeze longer in small jars.
CAN I USE FROZEN STRAWBERRIES FOR THIS RECIPE?
Yes! You certainly can.Thaw them first and then add 1 minute to the cooking time.
HOW TO MAKE KETO FRIENDLY STRAWBERRY CHIA JAM
Berries & chia seeds are keto friendly.For sweetener, simply replace regular granulated sugar with stevia, erythritol or monk-fruit.
If you are on a Keto or Low Carb Diet.Checkout Keto Indian Food Recipes Collection.
HOW TO SERVE STRAWBERRY CHIA JAM
You can smear on your toasts, pancakes or crepes.Also you can swirl with oat meal ,yogurt or rice pudding.
STRAWBERRY CHIA JAM INGREDIENTS
All you need for this recipe are 4 simple ingredients.
- Fresh Fruit: I have used fresh organic strawberries.
- Chia Seeds: Just 2 tablespoons of whole chia seeds.
- Choice of Sweetener: I am using granulated sugar in this recipe but you can also use maple syrup or honey, or any other sweetener. For Keto version use erythritol or monk-fruit.
- Lemon Juice: A squeeze of fresh lemon juice.
HOW TO MAKE STRAWBERRY CHIA JAM IN INSTANT POT STEP BY STEP
Wash, hull, and slice the strawberries into halves.
Add the strawberries ,sugar and lemon juice to the Instant Pot and stir well.Close the lid and let them sit for at-least 30 minutes, this process helps to release juices from strawberries.
Note:Lemon Juice is naturally rich in pectin so it helps to set the jam.
After 30 minutes,Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 1 minute.
When the instant pot beeps, let the pressure release naturally. Open the lid.
Use a potato masher or immersion blender to puree the fruit until the desired consistency.(I kept mine chunky)
Select the SAUTE mode and mix in the chia seeds.
Bring the mixture to boil for about 5 minutes while stirring continuously until jam reaches required gel like consistency.The jam also will continue to thicken as it cools.
Once the jam has cooled to room temperature, transfer it to a jar.
CHECKOUT INSTANT POT DESSERTS LIKE
Semiya Payasam (Vermicelli Kheer)
Badam/Almond Flour Halwa(Pudding)
STRAWBERRY CHIA JAM RECIPE CARD
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Strawberry Chia Jam Instant Pot
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 pound fresh strawberries (about 4 cups)
- 1/2 cup granulated sugar or 1/2 cup of erythritol (for keto version) or any sweetener
- 2 tablespoon chia seeds
- 1 tablespoon lemon juice
Instructions
INSTANT POT METHOD:
- Wash, hull, and slice the strawberries into halves.
- Add the strawberries ,sugar and lemon juice to the Instant Pot and stir well.Close the lid and let them sit for at-least 30 minutes, this process helps to release juices from strawberries.
- After 30 minutes,Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 1 minute.
- When the instant pot beeps, let the pressure release naturally. Open the lid.
- Use a potato masher or immersion blender to puree the fruit until the desired consistency.(I kept mine chunky).
- Select the SAUTE mode and mix in the chia seeds.
- Bring the mixture to boil for about 5 minutes while stirring continuously until jam reaches required gel like consistency.The jam also will continue to thicken as it cools.
- Once the jam has cooled to room temperature, transfer it to a jar.
STOVE TOP METHOD:
- Wash, hull, and slice the strawberries into halves.
- In a saucepan, combine strawberries ,sugar and lemon juice.Close the lid and let them sit for at-least 30 minutes, this process helps to release juices from strawberries.
- Simmer the mixture on medium low flame while stirring frequently, until the berries break down and become liquidy. This should take about 8-10 minutes.
- Use a potato masher or immersion blender to puree the fruit until the desired consistency.(I kept mine chunky).
- Mix in the chia seeds and boil for another 1-2 minutes.The jam also will continue to thicken as it cools.
- Once the jam has cooled to room temperature, transfer it to a jar.
Notes
Nutrition
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