Sugar-free, nutrient-dense strawberry beet jam in 10 minutes!
Looking for jam that contains no preservatives or refined sugars at all? Check out this all natural berry beet jam, ready in 10 minutes!
This week, I got a little too excited at the farmers market and wound up with more strawberries than I knew what to do with.
Because when berries are in season, they are absolutely irresistible, am I right?!
My go-to when this happens, especially once summer rolls around, is to make homemade jam
Unlike most store-bought varieties, which are loaded with preservatives and way too much sugar, homemade jam can actually be healthy and good for you!
This recipe, for instance, contains:
-antioxidant-rich strawberries;
-chia seeds, which contain a massive amount of nutrients such as fiber, zinc, B vitamins and omega-3 fatty acids; and
-beets, which are a great source of folate, fiber, iron and vitamin C.
While the beets aren’t a must for this recipe, adding them is a great way to enrich the jam’s nutrient profile but also enhance the color a bit too. And if you have toddlers at home, an easy way to top-up their veggie intake.
With just four ingredients and no fancy kitchen appliances needed, this jam is ready to go in just 10 minutes.
Check out the full recipe below!
Sugar-free strawberry beet jam
Prep Time: 5 minutes | Cook Time: 10 minutes
Ingredients:
2 cups of strawberries, stems removed and roughly chopped
1-2 tbsp of water (if needed)
2 tbsp of chia seeds
1/2 large beet, peeled and finely grated (with a microplane)
1-2 tbsp maple syrup (optional)
Directions
Add strawberries to a saucepan over medium-high heat. They will quickly warm up and break down. Use a fork or spoon to mash it to your desired consistency. For instance, I like my jam to have a few chunks of fruit, instead of being completely smooth. Add water if needed.
Add chia seeds to the sauce pan and stir until everything is well combined. Then add grated beets, and maple if you prefer your jam a little sweeter.
Remove from heat; let cool. Jam will thicken as it cools.
Store in the fridge, in an air-tight container, for up to one week.
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