Recipe of Week 11: Strawberry Chia Jam
2 cups of fresh or frozen strawberries
2 tbl chia seeds
3 tbl honey
1 tbl fresh lemon juice
Heat a medium saucepan over medium heat and add the strawberries, stirring them around in their juices until they begin to soften.
Once the berries have softened a bit, use a potato masher or fork to break them up even more. Let the mixture come to a slow boil, stirring continuously.
Once you see big bubbles break the surface, add the chia seeds and honey, stir to combine and lower the heat to a simmer.
Continue stirring the mixture over low heat for about 5 minutes, and then add the lemon juice. Stir to combine and remove the pan from the heat.
Pour the mixture into a mason jar and let cool for 20 minutes before covering with a tight lid.
The chia seeds need some time to achieve the gelatinous texture, so let the jam cool and then put your jar of jam in the fridge for a few hours and it will achieve the perfect texture.
If you enjoy your jam smoother, add the mixture to your blender and blend before pouring into the jar.
Enjoy your healthy jam over some oatmeal, in a classic PB&J, on toast, served with crackers, or on top of yogurt. The jam will keep in the refrigerator for 10 days and freeze for up to 3 months.