This Strawberry Chia Jam is super easy to make, only requires four ingredients and leaves out all the excess sugar. Paired with a little halloumi, it makes a fancy but simple hors d’oeuvre that’s sure to impress.
Hi, self-proclaimed snack expert (snackspert?) here, and I have officially solved one of my life’s greatest problems.
See, I love snacks, but one of the biggest reason I love snacks is that they’re meant to be easy. Grab-and-go, pre-packaged or pre-assembled. Which, if you’re a busy bee like I am, is really the dream.
The problem is: I also have a predisposition to want to feel fancy. But like, without putting in all the effort. (My name literally means princess, so I’m pretty sure I know where THAT particular trait came from…)
These Strawberry Chia Jam and Halloumi Bites? They look gourmet AF, but they’re actually so freaking easy to throw together. Awwww yes. Plus, this batch of Strawberry Chia Jam makes enough to last all week, and it tastes great on EVERYTHING (and it’s super healthy! just fresh fruit and a little honey).
I would actually recommend making the jam the night before (it takes 10 minutes tops to make). This gives it all night to chill, and also allows the chia seeds to fully set the jam.
As someone who is legit addicted to peanut butter and jelly, this jam is an absolute savior. I always struggle to find jam that isn’t completely laden with sugar, but they’re few and far between! Which is so strange, because fruit is perfectly sweet all on its own. You could use any berry (or any fruit with a softer flesh, unless you up the cooking time) with this recipe and it would still turn out great. I’m thinking a cranberry sauce version of this will soon be in the works…
And let’s just discuss the halloumi part of this post.
I. LOVE. HALLOUMI. More than Oprah loves bread.
If you aren’t familiar with halloumi, it’s a hard cheese made from sheep and goat’s milk, and you can grill it. I actually used a nonstick skillet to cook the halloumi for these bad boys, and let me tell you – the crispy cheese crust on the outside paired with the warm, salty inside is complete heaven.
Halloumi is good with most things, but I especially love it with fruits. One of the first times I tried it, it was served with apricot preserves and pita bread and I could have died happy, it was so good.
But enough about my love affair with cheese. Let’s get to the recipe!
- 2 cups fresh strawberries, halved
- juice of 1 lemon
- 2 tbsp honey
- 3 tbsp chia seeds
- 6 oz halloumi
- In a small saucepan over medium-low heat, cook the strawberries for about 5-10 minutes, stirring regularly. This draws out some of their juices and softens the fruit, making for a smoother and richer jam.
- Once they've softened, carefully transfer the berries and the juices to a blender. Add the lemon juice and honey and pulse until smooth.
- Add the chia seeds to the blender, and pulse 2-3 times, or until just incorporated.
- Transfer the jam to an airtight container, and refrigerate overnight. The chia seeds will thicken, so don't worry if it looks a little thin.
- Serve the jam on top of bite-size pieces of halloumi, cooked over medium-high heat until golden brown (1-2 minutes each side).