Low FODMAP Chia Seed Jam: Strawberry Mojito
If you are looking for a refreshing new twist on breakfast,look no further! This low FODMAP strawberry mojito chia jam is a perfect summer treat to have on toast, crackers, or added into your favorite yogurt!
Equipment
- Sauce pan
- Jars
- Potato masher
- Measuring cups
- Wooden spoon or spatula
Ingredients
- 2 cups Strawberries
- 2 tbsp Pure Maple Syrup
- 1 Lime (juice and zest)
- 2 tbsp Chia seeds
- 1 tbsp mint (finely chopped)
Instructions
- Remove the stems from the strawberries and place them into the saucepan. You may keep them whole.
- Add in the lime juice and maple syrup and cook on medium to low heat. Cook down until the berries break down and become syrupy. This takes about 5-10 minutes.
- Using your spoon or a potato masher to mash the fruit. Mash until smooth or leave chunks as desired.
- Remove from the heat and mix in the chia seeds, mint, and lime zest. Make sure to add the mint and lime zest last as you don't want it to get bitter.
- Transfer to air tight jars and refrigerate. You can store the jam in an air-tight container for up to 2 weeks in the refrigerator.