- 2 tbsp coconut water
- ¼ cup pitted dates, pits removed and chopped
- 1 tbsp chia seeds
- 1 cups fresh strawberries
- Maple syrup to taste (optional)
- Add water and dates to a vitamix or blender and blend for 60 seconds.
- Add chia seeds and strawberries and blend until smooth.
- Add maple syrup, a little at a time and adjust to your sweet liking. Do not add too much because you want a thick consistency.
- Pour jam in a jar and place into fridge for 30 minutes before using.
- Store in fridge for up to 5 days.
While we were in Florida, Milia discovered jam. We were eating at our fav breakfast spot when Milia grabbed the little package of strawberry jam and made her way inside.
There was no stopping her at that point and I was actually curious what she thought. Much to Vince’s and I’s surprise (that’s sarcasm), Milia was in her delight. She wanted to finish the rest of the packages on the table.
Have you ever looked at the nutritional information on a jar of jelly or jam? There is A LOT of sugar in them! I know that jam is a popular breakfast item and why wouldn’t it be? I just LOVE JAM…it makes me think of the England tea rooms and freshly baked biscuits.
I want to be able to give to my children the things they see other children have without sabotaging their health. I don’t want them to feel like they are missing out because mommy doesn’t want them to eat tasty things. Healthy foods can be tasty!
Jam does not have to be loaded with sugar. First we can use other ingredients such as raw honey or pure maple syrup to replace the bad sugars. Secondly, we do not need to make everything so sweet. Some things taste good with a slight sweetness.
Find out what satisfies your taste buds and train yourself to love the natural flavors of the food with little-to-no sweetener.
Fruit is pretty sweet on it’s own…that’s why I love it so!
This jar lasted me 6 days in the fridge. I mention in the recipe that it lasts up to 5 days, but as you may already know, you just have to look at the consistency and the smell to decipher whether it is still good or not. Organic items tend to rot quicker because they are not loaded with pesticides and preservatives.
Be aware that if you are cooking or baking with organic foods, which is what I recommend, you will have less time to eat what you prepared.
Make this recipe in smaller batches if you are not going to use it quickly. I used the leftovers on day 6 to make pastries with jam filling.
What a great way of making sure I used it up before it went bad. I absolutely HATE wasting food. Besides, a good dessert is always nice to have around the kitchen (usually on weekends in the Del Monte home).
Thank You for reading! I hope you enjoy the recipe 🙂 Let me know how your batch worked out and please leave any tips that you may have below!
For more AMAZINGLY tasty and healthy recipes, check out my new cookbook: