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    Home » Recipes » Vegetarian » Strawberry Spread with Honey and Chia Seeds

    Strawberry Spread with Honey and Chia Seeds

    Updated: Aug 16, 2023 by Veronica Noone · This post may contain affiliate links · 23 Comments

    chia seeds pin

    I've discovered Chia Seeds at my local grocery store and now there is no going back. These things are awesome! Even the baby thinks so.

    At first I didn't know what do with them but now I can't think of ways NOT to use them.

    Wait.

    Did that make any sense?

    Anyway, I'm in love. They add a fun texture and are a good source of healthy fats. According to the package I bought,

    Chia seeds are a great source of Omega 3's similar to flax seeds, however Chia seeds also contain much higher amounts of antioxidant than do flax seeds, so they can be stored for long periods of time without becoming rancid. Chia seeds are also high in protein and very high in fiber. Unlike flax seeds Chia seeds are easy to digest and don't needs to be ground or mashed to release their nutritional benefits.

    Now of course they are touting the benefits over flax on the package as they are trying to sell me Chia but I'm impressed by the nutritional profile. 3 tablespoon are 160 calories, 10g of fat (mostly Polyunsaturated), 12g of fiber and 5g of protein. As someone who is feeding kids, adding some seeds seems like a super easy way to up the nutritional quality of their food.

    That's where the Jelly comes in. I have an almost 7 year old who loves jelly. He loves it on his toast. He uses it on waffles. He'd take a spoon to the jar if I let him. So when I saw this The Gracious Pantry I had to give it a try. Chia Jelly.. Genius!

    I knew Chia seeds naturally made a gel when added to water so this made perfect sense. The result was delicious! I added a little honey to enhance the natural sweetness of the strawberries and the seeds made the perfect jelly texture. When The Little Guy asked what they were I told him seeds from the strawberries and he said, "Oh yea.. they have little seeds on them."

    I didn't want to be sneaky but in this case I wanted him to try it with no preconceived notions of "it's weird."

    Well, it worked! He loved it and we both enjoyed a PB&J made with our homemade Strawberry Spread. How stink' cool is that?!

    Ingredients

    • 1 cup strawberries
    • ½ cup water
    • 3 tablespoon Chia Seeds (32g)
    • 2 tablespoon Honey (42g)

    Instructions

    Start with a cup of berries. Unfortunately, I didn't weigh them so I can't give you the gram amount but this is how I measured them.

    I had fairly small berries. If yours are larger, I'd cut before measuring.

    Put everything in a small saucepan.

    Bring to a boil and them lower to medium-low. You want to keep it boiling, but gently, so it thickens without burning.

    Using a fork, whisk or potato mashed gently squish the berries and seeds. Just a few times, making sure there are no large chunks.

    Continue to gently boil until it reduces to jelly thickness. I cooked for 20 minutes.

    Pour into a container and let it cool in the fridge.

    My batch fit perfectly into a small 10oz jelly jar. I can't believe I made that..

    Looks like it belongs in there! 🙂

    As for nutritional information, it's hard to say as the number of servings will vary based on how much you reduce. So I'll provide for the entire batch and compare it to the jelly that was originally in the jar and give you an estimate for my batch.

    Original strawberry fruit spread in the jar…

    480 calories, 0g of fat, 128g of carbs, 128g of sugar, 0g of fiber, 0g of protein

    My strawberry spread recipe above…

    335 calories, 10g of fat, 60g of carbs, 42g of sugar, 15g of fiber, 6g of protein

    Based on a serving size of 1 tablespoon as listed on the original jar my batch ends up with this profile.

    UPDATE: The finished product lasts approximately 2 weeks. I left a bit in the jar and by the 16th day it was a rancid. Hope that helps!

    📖 Recipe

    chia seeds featured

    Strawberry Spread with Honey and Chia Seeds

    Looking for a delicious way to incorporate more superfoods into your diet? Try this strawberry spread with honey and chia seeds!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Drinks
    Cuisine American
    Servings 16 cups
    Calories 22 kcal

    Ingredients
      

    • 1 cup strawberries
    • ½ cup water
    • 3 tablespoon Chia Seeds 32g
    • 2 tablespoon Honey 42g

    Instructions
     

    • Put everything in a small saucepan.
      1 cup strawberries, ½ cup water, 3 tablespoon Chia Seeds, 2 tablespoon Honey
    • Bring to a boil and them lower to medium-low. You want to keep it boiling, but gently, so it thickens without burning.
    • Using a fork, whisk or potato mashed gently squish the berries and seeds. Just a few times, making sure there are no large chunks.
    • Continue to gently boil until it reduces to jelly thickness. I cooked for 20 minutes.
    • Pour into a container and let it cool in the fridge.

    Nutrition

    Calories: 22kcalCarbohydrates: 4gProtein: 0.4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gTrans Fat: 0.003gSodium: 1mgPotassium: 24mgFiber: 1gSugar: 3gVitamin A: 2IUVitamin C: 5mgCalcium: 16mgIron: 0.2mg
    Keyword Chia, Honey, Strawberries
    Tried this recipe?Let us know how it was!

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    Reader Interactions

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    1. Maru

      August 16, 2012 at 12:38 pm

      I made it with raspberries... The result was amazing! Even my husband loved it (he doesnt like any seeds at all). Thanks!

      Reply
    2. Tina

      June 13, 2012 at 9:40 pm

      Just finished making a batch. It's so delicious my daughter and I can't stop "taste testing"! LOL Looking forward to toast in the morning! Thank you!

      Reply
    3. Tim Woodbury

      June 04, 2012 at 12:43 pm

      If you find the texture of the chia seeds too hard, as several commenters suggested, you can heat the hydrated chia with a little extra liquid in a small saucepan for 10-15 minutes before adding it to the recipe. When I've had to cook chia for pineapple-orange jelly in the past (pectin doesn't love acid), I find the seeds soften nicely.

      Reply
    4. roni

      May 31, 2012 at 6:17 am

      There's no real reason why I didn't grind just didn't think of it. Plus, I kind of wanted the seediness (is that a word? lol)

      Reply
    5. Midge

      May 31, 2012 at 5:59 am

      Answering a question above about where to find chia seeds. A health food store would know them as Salba. Salba and Chia are the same. Salba is easy to find.

      Also, why not grind the seeds for the jelly?? Would grinding change anything?? I think it would be less of a crunch? I used it as a gravy thickener, grinding it first and the only thing we didn't like about it was how unconventional it was. lol It tasted great. 🙂

      Reply
    6. roni

      May 31, 2012 at 4:38 am

      According to the package I bought,

      Chia seeds are a great source of Omega 3′s similar to flax seeds, however Chia seeds also contain much higher amounts of antioxidant than do flax seeds, so they can be stored for long periods of time without becoming rancid. Chia seeds are also high in protein and very high in fiber. Unlike flax seeds Chia seeds are easy to digest and don’t needs to be ground or mashed to release their nutritional benefits.

      Reply
    7. Kathleen

      May 30, 2012 at 11:11 pm

      I thought I read somewhere that Chia seeds whole are not absorbed in the body efficiently/ properly and that one needs to grind them up or is that fact about flax seeds? If you can clarify my confusion that would be great! Thanks!!

      Reply
    8. roni

      May 30, 2012 at 7:39 pm

      Midge - I always answer questions you just have to give me more than 10 minutes. 🙂
      I did not grind the seeds. What you see above is a photo step by step of how I made the spread. The result wasn't crunchy per se, it was very similar in texture to mixed berry jelly. The seeds softened a little and felt like strawberry seeds in your mouth. They are not like flax and do not need to be ground to use.

      Hope that helps!

      Reply
    9. Midge

      May 30, 2012 at 4:38 pm

      Do you grind the seeds??

      Reply
    10. Midge

      May 30, 2012 at 4:28 pm

      Are the seeds ground and if not, are they crunchy when the recipe is finished, or are they soft??? Most recipes using chia seeds never say whole or ground? Thanks, hope you send the answer to my email or I may not find it. 🙂

      Reply
    11. roni

      May 30, 2012 at 3:10 pm

      Barbara - I'm not sure I can describe how they taste. They are more texture driven then taste driven. I found them next to quinoa which was next to the couscous which was next to the rice in my local grocery store. Not sure if that's where they are normally found.

      Reply
    12. Veronica

      May 30, 2012 at 3:07 pm

      Gotta try this! I have the black chia seeds but I really don't care about how it looks. Sounds so good!

      Reply
    13. Barbara

      May 30, 2012 at 3:06 pm

      what part of the grocery store do you find Chia seeds?
      I have seed flaxseed in health food section but never Chia. What do they taste like? Your little one seem to really like them.

      Reply
    14. Jane

      May 30, 2012 at 12:12 pm

      Thanks! I made some this morning.

      Reply
    15. roni

      May 30, 2012 at 12:04 pm

      This is a good question! I really have no idea. What I read online chia gel last for a few months. I'll keep an eye on mine and post back here if I find it's gone bad.

      Reply
    16. Jane

      May 30, 2012 at 8:41 am

      How long do you think this will keep in the fridge?

      Reply
    17. Megan

      May 30, 2012 at 8:18 am

      Can't wait to try this! How long do you think you can store it in the fridge?

      Reply
    18. roni

      May 29, 2012 at 8:49 pm

      Hmmm I don't see why not! You'd just loose the chunks. Another idea would be to mix the 2 for a little while and then slowly use more homemade and less jarred. They may not notice the texture shift that way. Just a thought!

      Reply
    19. Nancy

      May 29, 2012 at 7:30 pm

      I know chia seeds are the new thing, but I've just not been able to do it! I can't get past the whole Chia Pet thing. I've done them with my students, and after spreading the jelly-like chia seeds on the Chia Pet I just couldn't think of eating them.

      But. . . You have totally changed my mind! I could totally do this in a jelly form! I'm going to give it a try. However, mentally I will be with Ryan on this one and think "strawberry seeds!" 😀 I'm excited to try this, thanks Roni!

      Reply
    20. Josie @ Skinny Way Of Life

      May 29, 2012 at 8:58 pm

      Awesome, Thank you! I'll let you know how it turns out : )

      Reply
    21. Josie @ Skinny Way Of Life

      May 29, 2012 at 8:45 pm

      Question for you...My kids are used to the "Reduced Sugar" jelly that comes in a squeeze bottle so the texture is pretty fine, I know they wouldn't mind the sees but do you think I could puree the strawberries in the magic bullet BEFORE the cooking process to achieve a fine texture?? Thanks for the input : )

      Reply
    22. Josie @ Skinny Way Of Life

      May 29, 2012 at 8:41 pm

      GENIUS!!! I've been using chia seeds for awhile now but usually as a mix in to my oatmeal or yogurt..my kids practically live on PB&J so this would be great for them! Darn it! I just used my bowl of strawberries tonight to make homemade popsicles but next time for sure!!

      Reply
    23. Krista S.

      May 29, 2012 at 2:21 pm

      Wow, what a great idea! I make jellies and jams every year, but this looks like a fun new twist to try out.

      Reply

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