Simple Strawberry Jam (Only 4 Ingredients)
I totally get I am teetering on the verge of strawberry overload this week, but let me explain.
As I noted on Monday, Travis and I went strawberry picking last weekend, and I had some big plans to use up the almost 4 pounds of berries we picked. First up was this strawberry salad with PINK poppy seed dressing I posted earlier this week. (I am already looking forward to making it again as a side dish for our Easter Sunday dinner!)
Well, after making the salad, snacking on about a pounds worth, and even sharing some with my mom, I still had a ton of strawberries left, and I wanted to do something special with them. I’ve had an itch to try making a batch of fresh jam, and let me tell you, it’s one of the best (and easiest!) recipes I’ve ever made. 
If you’ve made jam before, you are probably majorly eye-rolling at my new revelation. If you haven’t and you think that making jam sounds complicated and only for people that have basements and preserve all of their own produce, I was completely blown away by how simple this was to do! And the results are worth every bit of effort. Like many things that are homemade, the taste is just far and way better than any store-bought version I’ve ever tried. Plus, I felt extremely “Susie Homemaker” telling (bragging to) Travis about our fresh batch of Strawberry Jam in the fridge. (In fact, I had him try a spoonful just about the second he walked in the door from work.)
I didn’t bother worrying about doing the actual “canning” or sealing process, because this batch is small enough that I know we’ll use it up within a couple of weeks. I’ll leave the true canning to the pros 🙂
Perhaps the most exciting part of this recipe is that it is only sweetened with 2 tablespoons of honey. The fruit itself is already so sweet, and the honey just adds a touch more to make it taste like a yummy treat. I was a little worried that the honey taste would overpower the strawberries, but after simmering on the stove, you couldn’t even taste the honey at all!
The addition of chia seeds is what helps give the strawberry sauce a “jelly” texture. They are such an easy addition to make the jam even healthier and of the right consistency.
It sounds a little crazy because of how incredibly simple this recipe is, but it is honestly one that I am most excited to share and most proud of the results! I just love when something so effortless yields such great results.
Just like with the spring inspired Strawberry Salad, I wanted to get this recipe “out there” in time for Easter. However, the jam is easy enough to make for no good reason and have on hand for any day of the week. Slather it on toast, top your Sunday morning pancakes with it, stir it into some vanilla ice cream or yogurt, use it for a Pb&J…I am pretty sure you are going to want to use it any chance you get! I could honestly eat it by the spoonful, but I also plan on making some yummy paleo biscuits (like these or perhaps my super easy banana bread recipe) for brunch on Sunday to serve to my family. No doubt it will be a big hit and they’ll be totallllly impressed with my domestic abilities 😉 No one has to know the whole thing took only minutes to make, very little “hands-on” effort, and uses only 4 ingredients! 
Ingredients
- 1 pound strawberries
- 2 Tbsp honey
- 2 tsp lemon zest
- 2 Tbsp lemon juice (about 1 whole lemon)
- 1 Tbsp chia seeds
Instructions
- Remove the tops and roughly chop the strawberries into halves or quarters, depending on their size. Add the chopped strawberries to a medium saucepan over medium heat. Using the bottom of a glass jar, smash the strawberries to release all of their juices.
- Add honey, lemon juice, and zest, and allow ingredients to come to a low/slow boil over medium to low heat. Watch the heat to make sure it doesn’t get too hot and burn the bottom, and stir every couple of minutes using a wooden spoon. Continue to mash the berries with the wooden spoon if any big chunks remain while you stir. (Note: The strawberries may temporarily dye the spoon, but it should come out after a few uses 😉 )
- Boil on medium/medium low for about 10 minutes, until the sauce begins to thicken and stick to the spoon. Turn off heat and add chia seeds. Mix well. Allow to cool in the pan for about 5 minutes, then transfer to a glass jar to allow the jelly to finish cooling completely. Top and store in the fridge for up to 2 weeks. (It would probably also freeze well if you don’t use it all up with that time…but I don’t see that happening!)
It’s that easy! Just chop, mash, boil, and store (basically)! The best part is when you get to “taste test” as the jelly is cooling…and your eyes get wide as you realize what a delicious creation you’ve made with such little effort! 
The color is so bright and beautiful, and the taste is perfectly sweet and bold.
If you are able to make it to a U-Pick strawberry field this year, or even if the smell of berries catches your nose the next time you are grocery shopping, do yourself a favor and stock up to make this jam! I think it might change your life. Or at least the way you top your toast! 
A very simple, honey sweetened recipe for homemade jam that will blow you away!
- 1 pound strawberries
- 2 Tbsp honey
- 2 tsp lemon zest
- 2 Tbsp lemon juice about 1 whole lemon
- 1 Tbsp chia seeds
-
Remove the tops and roughly chop the strawberries into halves or quarters, depending on their size. Add the chopped strawberries to a medium saucepan over medium heat. Using the bottom of a glass jar, smash the strawberries to release all of their juices.
-
Add honey, lemon juice and zest, and allow ingredients to come to a low/slow boil over medium to low heat. Watch the heat to make sure it doesn't get too hot and burn the bottom, and stir every couple of minutes using a wooden spoon. Continue to mash the berries with the wooden spoon if any big chunks remain while you stir. (Note: The strawberries may temporarily dye the spoon, but it should come out after a few uses 😉 )
-
Boil on medium/medium low for about 10 minutes, until the sauce begins to thicken and stick to the spoon. Turn off heat and add chia seeds. Mix well. Allow to cool in the pan for about 5 minutes, then transfer to a glass jar to allow the jelly to finish cooling completely. Top and store in the fridge for up to 2 weeks. (It would probably also freeze well if you don't use it all up with that time...but I don't see that happening!)
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