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Add the strawberries and lemon juice in a saucepan and cook over medium heat for a 3-4 minutes, stirring often.
Add in the monk fruit/allulose and cook for another 2 minutes.
Turn off the heat and stir in the chia seeds until well combined. If your jam isn’t quite thick enough, add in more chia seeds, but keep in mind, it will thicken a bit more in the fridge.
Allow the chia seed jam to cool on the counter for 20 minutes to cool. Then mash up the strawberries as chunky as you like, or transfer mixture to a food processor and blend.
Store up to one week in the fridge in an airtight jar or freeze for up to 3 months.