- Easy
- 13 min
- 12 serv.
- 1 synergies
- Now at its best: Honey
Jam as it should be: four ingredients, ten minutes on the stove, and a week of topping in the fridge. The chia seeds do the gelling work that sugar and pectin normally do, so this jam consists mostly of fruit instead of sugar. Base recipe — use it on bread, stirred through yoghurt or over oatmeal.
Put a small pan of strawberries on the stove and within five minutes your kitchen smells of summer. The fruit collapses, releases its deep red juice, and with a wooden spoon you mash it to exactly the thickness you like — chunky with whole pieces, or smooth like classic jam. Then the lemon juice, which sharpens the sweetness, and the honey that binds it all. The chia seeds almost disappear into the red and quietly do their work: half an hour later the juice is a spoonable gel. The taste is unmistakably strawberry — brighter and fresher than store jam, because nothing stands between the fruit and you.
- 5
- min prep
- 8
- min cook
- 13
- min total
Nutritional Synergies
This recipe combines ingredients that enhance each other:
Chia seeds 
Honey Fiber + prebiotics for the microbiome and satiety
Technical: Chia seeds contain 34g fiber per 100g forming a gel in the gut promoting satiety. Honey contains prebiotic oligosaccharides (FOS) feeding beneficial gut bacteria. Together they support the microbiome.
What does this mean for you? Mix chia pudding with a spoonful of raw honey. The honey sweetens and feeds your good gut bacteria.
DigestionEnergyBlood Sugar
Instructions
- 1 Put the strawberries in a saucepan and heat them for 5 minutes over medium heat until they soften and release their juice.
Nutrition per serving
Indicative values per serving.
Timing & Suitability
Shelf life: 7 days in fridge