3 cups strawberries
3 – 4 Tbsp pure maple syrup or other sweetener, to taste
2 Tbsp chia seeds
1 tsp pure vanilla extract
1. Process hulled strawberries in a food processor or blender until almost smooth. Strawberries don’t break down as quickly as other berries, and this helps them along.
2. In a medium saucepan, combine strawberries, 3 Tbsp of the maple syrup and bring to a simmer over medium high heat, stirring frequently. Reduce the heat to medium-low and simmer for about 5 minutes. Lightly mash the berries with a potato masher or fork, leaving some whole for texture.
3. Stir in the chia seeds until thoroughly combined and cook, stirring frequently, until the mixture thickens to your desired consistency, or about 15 minutes.
3. Once the jam is thick, remove the pan from the heat and stir in the vanilla. Add more sweetener to taste, if desired.
The jam should keep in an airtight container in the fridge for 1 to 2 weeks and will thicken up even more as it cools.
Recipe from: The Oh She Glows Cookbook, by Angela Liddon.