Healthy homemade strawberry chia seed jam made with just strawberries, chia seeds and no added sugar.
Chia Seed Nutrition
I’ve written about the health benefits of chia seeds before and as most of you probably know, they’re so nutritious and healthy! Here’s a little reminder of the benefits:
- Chia seeds are a good source of omega 3 fatty acids ā Omega 3 and Omega 6 fatty acids are essential fatty acids, meaning that you need to get from food sources because your body cannot produce them itself. Omega 3ā²s reduce inflammation and may help lower risk of chronic diseases such as heart disease, cancer, and arthritis. Theyāre also said to help with weight reduction related to their regulation of blood sugar levels and insulin.
- Chia seeds are a plant-based protein ā We all know protein is an essential macronutrient needed for many functions in the body, including muscle building.
- Chia seeds are loaded with antioxidants – Antioxidants help rid our body of free radicals, which have been linked to cancer and heart disease.
- Chia seeds are a good source of fiber ā Helps with weight loss by keeping you feeling full, prevents constipation and enhances regularity.
- Chia seeds also contain magnesium and potassium ā Two minerals needed for good health.
I try to include chia seeds in my breakfast daily and it’s pretty easy to do (especially when having chia pudding, overnight oats or protein pancakes) but I’m always looking for new ways to incorporate them in my meals.
I’m not sure why it took me so long to make some chia jam, but I’m sorry I didn’t try it sooner because I LOVE it! And I’m not exaggerating – I made one batch and ate it all plain as a snack… in one sitting. Yes, that happened!
I had to make another batch for pictures, which worked out quite well because now I have some to put on my protein pancakes and greek yogurt this week!Ā As I said, there are quite a few different recipes out there, but I’ll share how I made mine, which is probably the simplest version ever.
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Eat this straight from the container as a snack (like I did), as a spread on pancakes, mixed into oats or yogurt, on a sweet and savory egg biscuits or just make a good ol’ peanut butter and jelly sandwich — the possibilities are endless!
Ingredients
- 1 cup strawberries (frozen or fresh)
- 1 Tablespoon chia seeds
- 1 Tablespoon water
- stevia, to taste (or other sweetener, like maple syrup)
Instructions
- If using frozen strawberries, let them thaw. I try to limit my use of the microwave so I just sat mine in a bowl out on the counter for an hour or so.
- Mash strawberries with a fork or blend them. I mashed one batch and used my immersion blender for another – both methods worked great, but the blended version was more like jelly and less like jam.
- Mix in chia seeds, water and stevia, if using. I used 2-3 drops of liquid stevia, but I don’t think it would be necessary with super sweet berries. It just depends on how sweet you want your jam.
- Cover the mixture and place in the fridge to set up for a while, 30-60 minutes is ideal.
Antonia @ healthinspirations says
May 9, 2012 at 6:15 amChia seeds and strawberries are some of my favorite things too. Can’t wait to to try this. We always make our own jams at home and I think I’ll make a couple of jars of these too.
Tara says
May 9, 2012 at 6:20 amI found this same recipe in Oxygen magazine! Delish!!
Jenn says
May 9, 2012 at 6:22 amThis sounds so easy and yummy! I will be making some today for sure!
Renee says
May 9, 2012 at 6:29 amWow! I love strawberries and chia seeds too. I can’t believe how simple this is. How long will this stay good for?
Eating Bird Food says
May 9, 2012 at 9:02 pmI think it should last about a week or so in the fridge.
Lauren says
May 9, 2012 at 6:45 amThere is nothing quite like homemade jam. I’m definitely all about making my own and I love your addition of chia! I usually add chia on top of my jam covered toast but this just makes so much more sense. š
Kristina says
May 9, 2012 at 7:14 amI will absolutely be making this recipe soon (like this weekend)! It sounds simple and amazing!
Meister, Running While Smiling says
May 9, 2012 at 8:12 amChia seeds are great — is there anything they can’t improve?? I bet this stuff would be fantastic along with the chia peanut butter I’ve been eating like crazy lately: Be Kind Butters. Or, wait, would that be chia overload? Nahhh…
Eating Bird Food says
May 9, 2012 at 9:14 amI don’t think chia overload exists. š Now I need to go check out those Be Kind Butters!
Christina says
May 9, 2012 at 8:44 amHow simple and perfect! I am going to make this tonight so I can have some this weekend. š
Emily C says
May 9, 2012 at 8:51 amBrilliant! Why are the most brilliant ideas also the simplest?! I have a giant bag of strawberries that I froze after picking them, so can’t wait to try this with them!
brandi says
May 9, 2012 at 9:09 ami love this idea! i would never think to use chia seeds for a quick jam. so easy!
Sarena (The Non-Dairy Queen) says
May 9, 2012 at 9:21 amI love making chia jam! It’s so easy and the flavor combinations are endless. I love that you can actually make jam with more protein and have it whenever you want!
Sanjeeta kk says
May 9, 2012 at 9:25 amThe jam looks yum..chia seeds with strawberries is such a wonderful idea!
Gina says
May 9, 2012 at 12:01 pmI made chia jam for the first time a couple weeks ago when I made @powercakes strawberry chia coconut flour bars. So, so good! I should make it just to have on hand instead of only when I’m baking with it. Love everything about chia seeds except the stick in the middle of your teeth thing š
Eating Bird Food says
May 9, 2012 at 8:57 pmOh yeah, I should have included a warning about that. š
Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate says
May 9, 2012 at 1:21 pmThis looks great and I love that its one more way for individuals to boost their daily fiber intake.
Whitney @ Whit Likes Fit says
May 9, 2012 at 2:27 pmThis looks so good. And I happen to have some strawberries sitting in my friend right now. Guess who’s making jam this weekend? This girl š
Eating Bird Food says
May 9, 2012 at 8:55 pmYay! I hope you love it.
Caroline @ After Dinner Dance says
May 9, 2012 at 4:32 pmI am definitely making this asap! Quick question – do you know how long this keeps in the fridge?
Eating Bird Food says
May 9, 2012 at 8:54 pmProbably about a week or so. Not sure it’s going to last that long around here though. š
Ali says
May 9, 2012 at 6:21 pmWhat an healthy alternative to the sugary ones! Can’t wait to try with a muffin, or bagel, or toast, or PB sandwich….. š
egb says
May 9, 2012 at 6:44 pmYum. Your jam looks delicious. Cute pics! Can’t wait to try.
Annie says
May 9, 2012 at 7:51 pmI *just* bought four pounds of beautiful strawberries. I will be making this tonight!
Anna @ Blissfully Banana says
May 9, 2012 at 8:38 pmOh my gosh, I have never had chia seeds, but fresh strawberry jam, and with an extra added healthy boost sounds delicious! š
Catherine @ Rabbit Food For My Bunny Teeth says
May 9, 2012 at 9:15 pmI’ve never liked (berry) seeds in my jam, but CHIA seeds are so yummy and chewy! Such a good idea, I can’t wait to try!
Amanda @ flecksofgreen says
May 9, 2012 at 10:04 pmI feel like I can smell the sweetness of the strawberries by just looking at your pictures!
Kerry says
May 9, 2012 at 11:43 pmWhat a great idea! I love chia seeds, but I never would have thought to use them to make jam. This looks so much better than the overly sweetened jams from the grocery store. I have a bag of frozen mixed berries & cherries, and I think they would be great in this. I can’t wait to try it! Thanks for sharing the recipe!
Bonnie @ pastepants says
May 10, 2012 at 7:15 amWhat a genius idea!! Will be trying this out sometime!
Stephanie says
May 10, 2012 at 8:35 amHow fun! I am LOVING fresh, ripe strawberries right now too, they are perfection!
Erin @ Recimplicity says
May 10, 2012 at 11:09 amWow, what a great idea! I love making chia seed “puddings” and Im sure this will be equally delicious š
Sam @ Fit for My Fork says
May 10, 2012 at 2:16 pmAwesome idea! I have some frozen cherries in the freezer. I might try this this weekend!
Heather @ Fit Mama Real Food says
May 10, 2012 at 2:26 pmYum! I’ve made apricot chia jam before and looooved it. This sounds just as tasty!
tiffany says
May 10, 2012 at 5:13 pmThis is a great idea…I made a chia seed pudding last week but didnt like the texture because it was kinda gloopy and just didnt seem like pudding, but i think it was pretty close to a jelly texture so i think i’ll enjoy this recipe alot more.
Stacie says
May 11, 2012 at 1:04 amThis sounds delicious. I’m definitely going to try making some this weekend.
Since it doesn’t last long as it’s fresh, I wonder if you could freeze it and warm up servings when required?
Abigail says
May 15, 2012 at 2:45 pmWould it be possible to make this recipe with raspberries? Since they’re a bit more juicy than a strawberry would you make any other changes to the recipe ?
Eating Bird Food says
May 15, 2012 at 3:05 pmYou could totally make it with raspberries and I don’t think you would need to make any other changes! Let me know how it turns out.
Susie says
May 16, 2012 at 12:56 amI just recently made chia pudding for the first time after having tried several chia seed drinks that I totally loved. This is a perfect use for chia can’t wait to try it.
Myeisha says
May 21, 2012 at 5:39 pmthis… is genius. no more high fructose corn syrup in my pb&j.
:]
Juju@GetFitwithJuju says
May 28, 2012 at 11:56 amI made the jam last night to have with the overnight oats, and it was so delicious! It was my first time to have overnight oats, and now I can see why you love it so much! I made it without the yogurt, because I didn’t have any, but it was still delicious! Thank you for sharing your recipes! š xoxo
Eating Bird Food says
May 28, 2012 at 1:45 pmSo glad you liked the jam and overnight oats Juju!!
Juju@GetFitwithJuju says
May 28, 2012 at 9:42 pmQuick question: my God brother would like to know if there were any benefits from soaking oats overnight, rather than microwaving the oats in the morning? I couldn’t find anything that said it had benefits…
Eating Bird Food says
May 28, 2012 at 9:45 pmI don’t think there are any specific benefits – just the ease of prepping your breakfast the night before. š
Juju@GetFitwithJuju says
May 28, 2012 at 9:55 pmThanks, Brittany! I wanted to make sure š
allison @ thesundayflog says
May 29, 2012 at 11:52 ammaking strawberry rhubarb chia jam at wfm today š
Eating Bird Food says
May 29, 2012 at 9:55 pmYay! I hope they love it.
Michelle @ eatmovebalance.com says
June 29, 2012 at 12:45 pmI put a tablespoon of chia seeds in my oatbran every morning. š
melissa says
June 30, 2012 at 3:44 pmthanks for this recipe! i’ve been looking to cut down on my added sugar and increase my omega 3 intake. this is the perfect substitute for jam with daily greek yogurt!
Daisy says
July 5, 2012 at 1:24 amCame home with way too many strawberries that I didn’t know what to do with them so I whipped up a jar and man, is it tasty š I added 4 drops of stevia (strawberries weren’t very sweet), turned out perfect!
Strawberry seed says
August 10, 2012 at 1:50 pmi will wait for yours new update.really enjoy to read this sites. and got lots of information.
Mike says
September 3, 2012 at 8:27 amI love strawberry jam. Homemade is way better because it didn’t contain high fructose corn syrup.
Eating Bird Food says
September 3, 2012 at 4:11 pmI agree! š
Claudia Marsh says
October 9, 2012 at 6:42 pmHi! I tried the jam and LOVED it! Soooo easy! Thanks for sharing!
Brittany Mullins says
October 9, 2012 at 10:02 pmwoo-hoo!!
Fran Brown says
December 9, 2012 at 9:59 pmDo you have to change the amount of chia seeds if you use ground seeds?
Brittany Mullins says
December 10, 2012 at 6:40 amNope!
Self-Sufficient says
January 14, 2013 at 4:27 amRegarding the Basic Recipe of : Strawberry, chia seeds , stevia….. How long u think something like this would be good in the Refrigerator ? Just rough estimate in your opinion please ? Thanks .Great article !
Brittany Mullins says
January 14, 2013 at 11:47 amI’d day 3-4 days or so. It probably won’t last that long. š
Becca says
January 22, 2013 at 4:50 pmThis is absolutely genius! I always read that a way to reduce sugar consumption is to use fresh fruit on sandwiches, but it’s just not the same as spreading jam. This is going to be my new go-to jam recipe! (Except the jalapeno-strawberry jam that my husband adores. Sorry. lol)
Megan says
February 16, 2013 at 9:43 pmI am so excited to try this! I LOVE berries AND chia seeds!! I have been looking for other ways to incorporate them into my meals. I usually just mix a tablespoon into my greek yogurt or into my oatmeal, but this looks fantastic! Thanks for the recipe!!
Erika says
March 18, 2013 at 6:16 pmI know this is a very simple recipe to make but if you wanted to have a bunch of jars on hand what would be the best method. Would it be possible to heat this and seal it in jars or would freezing it be the best?
Brittany Mullins says
March 21, 2013 at 8:35 amI haven’t tried either preservation method but I think freezing would be best. Let me know if you try it!
The Life of Clare says
March 24, 2013 at 6:13 pmI love this idea! Do you think it’d last in sealed jars (preserved) for longer than a week? Could you use other berries?
Lisa Boyd says
April 11, 2013 at 10:43 amI have never tried chia seeds and have never seen them in the stores. Where can I find them?
Brooksie says
April 23, 2013 at 4:33 pmHi Lisa,
Normally any health food store would have them, like Whole Foods. I am sure you would be able to find them online as well.
Kate says
April 23, 2013 at 4:56 pmBob’s Red Mill has them. If you have a Fred Meyer in your area, I found it in the health food section with all the other Bob’s Red Mill products.
Jessica says
April 25, 2013 at 8:03 amI have found them at Costco (granted, it’s a huge bag but we try to eat them as often as we can). I am so glad to have found this jam recipe to try!
Misty says
April 21, 2013 at 5:57 pmThis is good in Greek yogurt too.
Brooksie says
April 23, 2013 at 4:31 pmGotta love Google. Was looking for a Rhubarb-Strawberry jam recipe and came across your blog. Love the idea of using Chia seeds. Specially considering all the health benefits. Going to try a bit making it the traditional way and instead of using pectin (that is the thickener, right?) I would use Chia seeds. I also plan on using raw sugar instead of white. Will let you know how it turns out. š
Kate says
April 23, 2013 at 4:55 pmCan I make a bunch ahead of time and freeze it? Or would that ruin the consistency?
This looks amazing. It costs so much to buy jam that is sugar free and this is way healthier than any kind I have found at the store. Can’t wait to try it!
Kim B says
May 20, 2013 at 8:15 pmI would also like to know if a batch could be frozen. I have so many strawberries right now that I will try and see. Also going to just freeze the strawberries and then defrost when ready to make some. It really is delish!! The first batch I ever made didn’t last long to know what the shelf life would be. I doubled the recipe and used 2 packets of truvia for sweetener.
Brittany Mullins says
June 3, 2013 at 6:06 pmHey Kate and Kim! I would freeze the strawberries and just defrost them when you’re ready to make another batch.
I usually use all the jam in 4-5 days so I’m not exactly sure how long it would last in the fridge. Sorry I’m not more helpful in this area. š
Brooksie says
April 23, 2013 at 6:23 pmJust finished making my jam and it is Fabulous!!! Next time I am going to cut back on the sugar I used..instead of 3 cups (raw sugar) I would use more like 2 1/2.
The Chia seeds worked perfectly! I am so excited to make my own jam the rest of the summer!
judy says
July 5, 2014 at 9:46 pmI’m confused…2 1/2 cups of sugar to make an amount of jam this small?
Brittany Mullins says
July 6, 2014 at 6:53 pmHi Judy. Yeah, I am confused as well. You really don’t need any sugar at all if you’re strawberries are sweet.
Christi says
April 30, 2013 at 4:13 pmHi, thanks for the recipe! I made some of this the other day and it came out great. My twin 2 year old taste tasters loved it. I just wrote a blog post and linked readers here to your post. š
Brittany Mullins says
June 3, 2013 at 6:08 pmThanks Christi!
Carly says
May 2, 2013 at 11:29 amI am definitely going to try this! Do you how long the shelf life is?
Barbea says
May 19, 2013 at 5:48 pmI would like to know that as well Carly…
How long would it keep in the refrigerator?
Kate says
May 30, 2013 at 9:56 pmDid you ever get an answer on this? I’m wondering too…as well ability to freeze and/or can?
Barbea says
June 3, 2013 at 5:30 pmI have not received an answer yet Kate…. but I am anxiously awaiting because I would really like to try this!
Brittany Mullins says
June 3, 2013 at 6:11 pmI usually use all the jam in 4-5 days so Iām not exactly sure how much longer it lasts. Sorry Iām not more helpful in this area. š
BizyAkMa says
May 16, 2013 at 5:52 pmDo you blend the seeds or leave them whole? Thanks in advance and am looking forward to tryin this recipe!!
Brittany Mullins says
June 3, 2013 at 6:12 pmI leave them whole.
Melissa says
May 17, 2013 at 8:20 amCan I process these in a hot water bath to preserve them? I cant wait to try this out!
Brittany Mullins says
June 3, 2013 at 6:20 pmThis jam isn’t meant to be preserved via hot water bath canning. You can freezer preserve it though.
Kim B says
May 20, 2013 at 8:21 pmI have some frozen blackberries I would like to try making this jam with, but wondering about the seeds… Does anyone have an opinion on this. Maybe the seeds won’t be a problem?????
Brittany Mullins says
June 3, 2013 at 6:14 pmI don’t think they will be a problem!
Jamie says
June 4, 2013 at 6:27 pmHow long will it keep in the refrigerator? Have you ever tried freezing it? I have 6 lbs of berries from a local farm and am trying this today š
Jamie says
June 4, 2013 at 6:36 pmJust caught up on the above posts and found my own answer š On another note have you tried any DIY projects to actually get the Chia seeds to grow like the children’s kits we had in the 80’s? I think this would make a fantastic party favor idea for my daughter’s 1st bday
Jane says
June 23, 2013 at 8:41 amI made this jam this week- it was excellent. I used honey as a sweetener and it worked out fine, although it wasn’t as sweet as normal jam if you are used to that. I found a very similar recipe to this in a magazine and it said it will keep in the fridge for up to 2 weeks. I am freezing all of my strawberries and using them as needed to make more jam since it takes less than 5 minutes to make!
Liza says
June 29, 2013 at 5:06 pmWonderful recipe, thanks so much. Have been looking for a sugar free jam recipe for ages. I used agave nectar as the sweetener – worked really well. Will definitely be trying the recipe with other berries.
Sharyl says
July 8, 2013 at 8:16 amHave been working on eliminating sugars and unnecessary preservatives etc, and don’t have the time to do the jam with canning etc. I have recently discovered chia seeds so finding this recipe was so excited– no pectin needed and no cooking!!!! Made a huge batch with strawberries and mulberries from the farmers market and blueberries I picked up at the store.
I LOVE THIS JAM. Froze it in 1/2 cup freezer containers so that it doesn’t spoil with no preservatives. I also added the juice from a lemon and that brightened the flavor also. I’ve passed the link along to friends as well. Thanks for sharing.
Bella says
July 20, 2013 at 6:36 pmHi! Thanks for this wonderful recipe. I use it and make it my own. I also used your site and link on my blog:
http://jetsetandfit.com/2013/07/20/ch-ch-ch-chia-and-me/
Candy says
July 27, 2013 at 3:13 amWould this work ok with other fruits like peaches and apricots? Would anything need to be changed up like amounts of chia or something? Thanks!
Michelle says
August 20, 2013 at 2:55 pmThis may sound stupid but is this vegan friendly? I want to make this as a gift to a friend who is vegan and I just want to make sure before I give it to her.
Brittany Mullins says
August 20, 2013 at 3:17 pmHi Michelle. Yup, it definitely vegan. š
Magic and Mayhem says
August 26, 2013 at 8:21 pmThis looks delicious! Do you know if it could be used with apples? We have been harvesting apples from friends’ unsprayed trees all month and have so much apple sauce and apple pie filling already canned. I’d love to make some easy apple jelly with a bit of sweetener and cinnamon. I’m thinking I’d just chop and cook the apples somewhat and then add the chia??? If anybody knows, please let me know! š
Brittany Mullins says
August 27, 2013 at 10:34 pmI’ve never tried it with apples so I’m not 100% sure but let me know if you try it. I think I might try a chia apple butter this fall.
Kelly @ IdealistMom.com says
September 8, 2013 at 11:14 pmWhat a great idea for sneaking in a little extra protein and omega 3s! Pinning this now š
Chelsey says
September 13, 2013 at 9:38 amLove this so much!!…linked to it on my blog: http://citnutritionally.com/2013/09/13/ch-ch-ch-chia-jammin-new-recipe/
Thanks!!
Venessa says
October 17, 2013 at 4:09 pmI put about 30 red grapes in my juicer and then added cosa seeds to it and it came out like grape jelly and it was fabulous!!!
Brittany Mullins says
October 18, 2013 at 7:13 pmThat’s awesome! I haven’t tried it with grapes yet.
Janet Paula says
December 29, 2013 at 6:00 pmWhat are cosa seeds as stated in Venessa’s statement.
Janet Paula says
December 29, 2013 at 6:00 pmWhat are cosa seeds as stated in Venessa’s comment.
debbie says
January 18, 2014 at 1:12 pmthis is a fantastic recipe for those trying to lose weight and still eat yummy foods. i made it for a second time, used 1 cup frozen thawed berries, and then pureed a few large fresh berries to add to the mix and makes it taste even fresher š i add one pkt of stevia for the sweetner, tastes almost like my moms full sugar freezer jam. Going to try it with raspberries next
Eating Bird Food says
January 18, 2014 at 5:20 pmThanks so much for trying the recipe Debbie. I’m glad you’re enjoying it and experimenting with other fruits!
Tabitha says
January 28, 2014 at 6:10 pmHi there!
This recipe looks great!
I was just wondering, when you add the chia seeds whole do they stay crunchy, and if so does it but you when you eat them? I’m thinking about making this for my granddad who is limited on eating sugar but also a fussy eater so I was just wondering whether the whole chia seeds are annoying?
Thanks !
Tabitha says
January 28, 2014 at 6:12 pmSorry that was meant to say does it bother you when you eat them.
Eating Bird Food says
January 29, 2014 at 1:43 pmThey don’t bother me. The chia seeds have a similar texture to strawberry seeds or blackberry seeds, which most people are used to when eating jam. Hope your granddad likes it! š
Jeanna says
January 29, 2014 at 12:22 pmBoy if you had a dollar for every time someone asked a question that you had already answered….. But my question is, how do you think the chia seeds would taste in sweet potato butter? The recipe I will be using also has apples, so the finished product will be similar to apple butter. It doesn’t really need to “gel” but the chia seeds wouldn’t make it set up too much would they? Thanks!
Jeanna says
January 29, 2014 at 12:25 pmSorry, I should have mentioned that the sweet potato butter will be cooked, so would I add the chia seeds during the cooking process, or stir them in at the end before I refrigerate it?
bobbie lancaster says
March 2, 2014 at 6:54 pmHave you tried home canning this recipe?
I’d love to preserve enough of this to get us through the year.
Ulanah says
April 27, 2014 at 11:24 amGreat idea! Re the texture: instead of buying ground chia, one can just put the seeds in with the berries/fruit and then use blender.
Gerry Noordegraaf says
April 28, 2014 at 1:32 pmWould you be able to freeze this?
Brittany Mullins says
April 28, 2014 at 2:16 pmI think it would work, but to be completely honest I haven’t tried freezing it yet. Let me know if you try it!
Cheree says
May 2, 2014 at 3:57 pmHave you ever heard of someone canning chia jam?
Brittany Mullins says
May 2, 2014 at 4:56 pmNo, I haven’t.
Candy Bayless says
May 18, 2014 at 4:45 pmCan you make Jalepeno jelly with the chia seeds?
Brittany Mullins says
May 18, 2014 at 5:12 pmI haven’t tried, but you could certainly test it out! š Let me know if you do.
Beth says
May 22, 2014 at 6:40 pmJust wondering… can you freeze this jam??? Would love to make a number of batches to last throughout the year
Gerry Noordegraaf says
May 23, 2014 at 11:55 amI have tried to freeze it and it does work but it gets a little softer – something like a preserve. I wouldn’t add the water if I was freezing it or maybe a little more chia??
Gerry Noordegraaf says
May 23, 2014 at 11:56 amSorry – I should have replied here – I did comment on this
Kate says
June 24, 2014 at 6:32 pmI wish I would’ve found your recipe first, as the other recipe called for 1\2 cup of water which is way more than yours. I hope it still sets. Any recommendations would be appreciated. Should I add more chia seeds? I will make your recipe from now on. Thank you!,
Brittany Mullins says
June 24, 2014 at 9:36 pmHi Kate — Where did you see the 1/2 cup water listed?
I honestly don’t know how it will turn out with that much water. You could add more chia seeds but I think you’ll also need to add more berries if you want it to be proportional.
Kate says
June 24, 2014 at 10:41 pmHi Brittany. The other recipe was from a different website. Thanks for your suggestion as it would be pretty runny. I look forward to making your recipe soon. Thanks for your help!
Kelly says
March 2, 2015 at 9:38 amI just made this with stevia. Delicious! Thanks
Brittany Mullins says
March 2, 2015 at 10:46 amWonderful! So glad you liked it, Kelly.
Kathrine says
March 3, 2015 at 8:43 pmI wonder… Could this be processed in a water bath to be shelf stable?
Natalie R says
May 17, 2016 at 9:43 amBest accidental find on the internet today – I was looking for a jam to top my overnight oats and this gem showed up! Can’t wait to make this š Do you know how much this recipe makes?
Brittany Mullins says
May 17, 2016 at 9:58 amYay! Glad you found this recipe. I haven’t had a chance to measure it, but I think it makes about 1/2 cup.
Dianna says
June 10, 2016 at 8:32 pmVery anxious to try this recipe, but have a question. The recipe says 1 cup of strawberries. Do you measure the 1 cup after you mash them or just measure 1 cup of cut up berries, then mash them. I would think it would make a difference in the volume of the berries being used.
Brittany Mullins says
June 12, 2016 at 4:36 pmI measured them before mashing. Hope this helps!