WW Recipe of the Day: Strawberry Chia Jam
This simple strawberry jam is a snap to make. Made with four common ingredients, it's free of refined sugar and lightly sweetened with pure maple syrup.
And because it begins with frozen strawberries, there's no peeling or chopping required. Simply add the frozen strawberries, maple syrup and pinch of salt to your pressure cooker and set it for one minute on HIGH pressure. No additional liquid is needed because the jam gets all the moisture it needs from the fruit since it defrosts as it cooks.
I'm excited to try this recipe with frozen mango and maybe even frozen pineapple in the near future.
Instant Strawberry Chia Seed Jam
How Many Calories and WW Points in this Naturally Sweet Strawberry Jam?
According to my calculations, each serving has 21 calories and:
1 *SmartPoints (Green plan)
1 *SmartPoints (Blue plan)
1 *SmartPoints (Purple plan)
0 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
How to Make Chia Jam in your Instant Pot
Step 1: Gather and prepare all ingredients.
Ready to make the jam
Step 2: Add the strawberries, maple syrup and salt to your Instant Pot (affiliate link).
Adding the ingredients in the InstantPot
Step 3: Lock the lid and make sure the release valve is in the sealing position. Set cooker to HIGH pressure for 1 minute.
Set to HIGH pressure for 1 minute
Step 4: Allow the steam to release naturally for 10 minutes after cooking time is finished. Once the float valve has dropped, press Cancel and unlock to remove the lid.
Step 5: Stir in the chia seeds and press Saute button. As the jam simmers, stir it frequently with a wooden spoon (affiliate link), lightly breaking up the strawberries as you stir. Once the jam begins to thicken, after about 5 minutes, press Cancel and allow the jam to cool.
Stirring the jam as it thickens
Step 6: Transfer the jam into a glass mason jar, secure lid and store in the refrigerator.
Fresh made strawberry chia jam
Recipe Notes
Be sure to use only pure maple syrup, not pancake syrup, when making this jam.
The time it takes for your Instant Pot (affiliate link) to come up to pressure and 10-minute natural pressure release after cooking will take much longer than the 1 minute cooking time. The 10 minute natural pressure release afterwards is necessary to prevent any sticky red juice from shooting out from the pressure release vent.
Can You Make this Skinny Strawberry Chia Jam Without a Pressure Cooker or Instant Pot?
Yes, this jam can be made in a saucepan on the stovetop. Cook the strawberries in a saucepan over medium-high heat until the berries start to break down and the mixture is bubbling.
You can use the back of a spoon or potato masher (affiliate link) to mash the berries and create your desired consistency.
Reduce the heat to medium low and stir in the maple syrup, salt and chia seeds until well blended. Remove mixture from heat and allow to cool to room temperature.
The chia jam will thicken even more as it cools. Store in a glass jar in the fridge up to 10 days. You can also freeze this for a couple of months.
Serving Suggestions
- Enjoy this jam spread on your morning toast, English muffin or bagel.
- Stir a dollop into your plain Greek yogurt to make your own fruit-flavored yogurt treat or your morning bowl of oatmeal.
- Spread some jam on this Strawberry Dessert Bruschetta.
- Instead of syrup, try some jam on Power Pancakes or waffles.
Toast with strawberry chia jam
Ways to Use Leftovers
Store any leftover jam in an airtight container in the refrigerator.
It makes a nice spread for toast, crackers, biscuits, apple slices, stirred into yogurt or bowl of oatmeal, as a topping for creamy panna cotta or dessert pudding, spread on pancakes or french toast, stirred into ice cream or low-fat frozen yogurt, alongside a cheese plate, mixed into your favorite homemade salad dressing, alongside grilled chicken or pork chops, a sweet filling for crepes, etc.
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Strawberry Chia Jam
Ingredients
- 1 pound frozen strawberries (3 to 4 cups)
- ¼ cup pure maple syrup
- Pinch of sea salt
- 2 tablespoons chia seeds
Instructions
- Add the strawberries, maple syrup and salt to your Instant Pot (affiliate link).
- Lock the lid and make sure the release valve is in the sealed position. Set cooker to HIGH pressure for 1 minute.
- Allow the steam to release naturally for 10 minutes after cooking time is finished. Once the float valve has dropped, press Cancel and unlock to remove the lid.
- Stir in the chia seeds and press Saute button. As the jam simmers, stir it frequently with a wooden spoon (affiliate link), lightly breaking up the strawberries as you stir. Once the jam begins to thicken, after about 5 minutes, press Cancel and allow the jam to cool.
- Transfer the jam into a glass mason jar, secure with lid and store in the refrigerator for up to 10 days.
- Stovetop Instructions: Cook the strawberries in a saucepan over medium-high heat and until the berries start to break down and the mixture is bubbling. You can use the back of a spoon or potato masher (affiliate link) to mash the berries and create your desired consistency. Reduce the heat to medium low and stir in the maple syrup, salt and chia seeds until well blended. Remove mixture from heat and allow to cool to room temperature.
Equipment
Recipe Notes
Recipe source: The Fresh and Healthy Instant Pot Cookbook (affiliate link) by Megan Gilmore
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this Instant Pot Strawberry Jam, you might also like:
- Easy Instant Pot Fudge Nutella Cake
- Perfect Hard Boiled Eggs In Your Instant Pot
- 50 WW Friendly Instant Pot Recipes
- Getting Started With Your Instant Pot
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Marilyn Freeman
Is it possible to make this without an instant pot?
Martha McKinnon
Yes, this jam can be made in a saucepan on the stovetop. Cook the strawberries in a saucepan over medium-high heat and until the berries start to break down and the mixture is bubbling. You can use the back of a spoon or potato masher to mash the berries and create your desired consistency. Reduce the heat to medium low and stir in the maple syrup, salt and chia seeds until well blended. Remove mixture from heat and allow to cool to room temperature. The chia jam will thicken even more as it cools. Store in a glass jar in the fridge up to 10 days. You can also freeze this for a couple of months.