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    Home | Recipes | Jam / nut butters

    Strawberry-Mango Jam (with Chia Seeds)

    By Adriana Harlan | 13 Comments | Published: Mar 12, 2015 · Modified: May 10, 2020

    Recipe Reviews
    4.8 from 6 reviews

    Make this healthy Strawberry Mango jam recipe in a few minutes using just 4 ingredients. No stove required, no added sugar, and full of chia seeds to give it that beautiful jam texture. This recipe is Paleo, gluten-free and Vegan.

    glass jar of chia seed strawberry jelly on a wooden table with spoon inside jelly and loose chia seeds and spoon next to jar

    It's been a little while since I have shared a new recipe with you here on the blog, and you may or may not have noticed. I like to post at least 1 new recipe per week, but because I have been so crazy busy working on a major project for Living Healthy With Chocolate, I honestly felt very uninspired these last few weeks. My body has also been craving high-carb foods and this has severely upset my stomach. I felt it was best to take a little break but now I'm back. I am feeling better and already I made 2 new recipes 🙂

    Today I want to share with you my recipe for Strawberry-Mango Chia Seed Jam.

    Chia is becoming a popular health food. The seeds are cultivated from the desert plant Salvia hispanica, native to Mexico and Guatemala. They are known for their high vitamin and minerals content, and some studies show that eating the seeds aid in weight loss, suppress appetite, level blood sugar, and improve energy levels and metabolism.

    Chia seeds are high in Omega 3 fatty acids, however contrary to what people think, the human body does't efficiently  convert the short-chain alpha-linolenic acid found in the seeds to EPA and DHA. This simply means that you should not rely on eating chia seeds (or flax seeds) to meet your body's daily need for omega 3.

    Aside from the health benefits of chia, these seeds are great to use in recipes for its gelatinous properties. When mixed with water, the seeds form a goopy texture similar to eggs, and the mixture can be used as an egg substitute for baked goods. In general, 1 tablespoon of ground chia seeds mixed with 3 tablespoons of water replaces 1 egg.

    spoon and pile of loose chia seeds sitting next to a bowl filled with chia seeds

    Ground chia seeds also work well as a thickener for puddings, jellies, and jams, and that is exactly why I chose to use it in today's recipe. The gel that forms when mixed with water makes this jam thick and spreadable like regular store-bought jam, but without the need to cook or add loads of sugar and other additives.

    As for the flavor of this jam, I think you will really like it. I myself found it delicious! So good in fact that I had a hard time not eating a few spoonfuls of it all by itself.

    This jam is great for spreading on a slice of homemade sandwich bread or drizzling over pancakes, ice cream or yogurt. What are your favorite foods to eat jams with? Please leave me a comment below letting me know.

    More strawberry recipe ideas

    • White Chocolate Strawberry Cheesecake
    • Strawberry-Banana Chocolate Cups
    • Chocolate-Strawberry Crumble Bars
    • Chocolate-Strawberry Cookies
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    Strawberry-Mango Chia Seed Jam (sugar-free, Paleo)

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    4.8 from 6 reviews
    Recipe by Adriana Harlan
    Servings :1 (1 ¼ cups)
    Prep :15 mins
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    Ingredients

    • 1 cup strawberries, fresh or frozen (thawed)
    • ½ cup mango, fresh or frozen (thawed)
    • 2 large Medjool dates, pitted
    • 1 ½ tablespoons chia seeds
    • 2 tablespoons water
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Mix together the chia seeds and water and let it soak for 15 minutes.
    • Add the dates to your food processor or blender and pulse until creamy.
    • Add the strawberries, mango, and chia seed mixture to the blender with the dates and pulse to combine all ingredients and until smooth. Store in a glass jar in the fridge for up to 2 weeks.

    Notes

    To measure the strawberries and the mango, chop the fruit into large chunks then fill the measuring cup.
    You can use either the fresh fruit or frozen. I used frozen strawberries and mango, and I thawed them before using.
    Recipe yields 1 ¼ cup.

    Nutrition per serving

    Calories: 316kcalProtein: 5.5gFat: 6.3gSaturated Fat: 0.7gSugar: 50.2gFiber: 13.6gCarbohydrates: 67gNet Carbs: 53.4g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

    Made this recipe?Please leave a review and photo in the comments below.
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    More Healthy Jam and Nut Butter Recipes 🍓

    • White Chocolate Macadamia Nut Butter
    • Vanilla Cinnamon Almond Butter
    • Sugar-Free Strawberry Jam
    • Chocolate Almond Butter
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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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    • Chocolate-Strawberry Crumble Bars
      Cook Time53 Minutes

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