Two things that I’m currently obsessed with: chia seeds and strawberries. Neither is a particularly new thing for me, but I go through weird phases with food where I eat a ton of it for a month or two and then kind of move on and only eat it regular amounts.
I bought this gigantic thing of strawberries for $8 and have been eating them non-stop – no other food tastes so much like summer! I’m not too sure where the chia seed thing came from, but I’ve been eating a ton of chia pudding (recipe later) and was so intrigued when I heard about chia seed jam. I’ve actually always wanted to make my own jam, but I am kind of intimidated by the whole canning process. I love jam, but hate how much sugar is in most store-bought varieties. This was the perfect solution for both problems!
I couldn’t believe how easy and quick this jam was to make, and it was honestly delicious. Like, it tastes like the inside of a strawberry pie. Not quite the same as regular jam, but maybe even better. I’ve been eating it on everything – toast, banana bread, and these perfect biscuits (recipe later this week!) And I don’t even feel bad because it’s so healthy.
Strawberry Chia Seed Jam:
Makes One Jar
4 cups Fresh Strawberries, stemmed and chopped
1/4 cup Honey
1/4 cup Chia Seeds
1 tsp Vanilla
1. Combine strawberries and honey in a medium saucepan and cook over medium until the strawberries start to sweat and it gets a bit watery. Bring strawberries to a boil, then reduce heat to low, add chia seeds, and let simmer for 10 – 15 minutes.
2. Remove from heat and let cool for 15 minutes, then pour mixture into a food processor and process until desired consistency is reached. Pour into a jar or a container and keep in the fridge for up to two weeks (if you can get it to last that long!)