Strawberry Season is Finally Here, so Check Out This Recipe!
Although living in Southern California we have strawberries year round, nothing beats the first true kick off of strawberry season…now! The all-knowing aroma of fresh strawberries has filled the air at the farmers markets, grocery stores and even at the side of the road truck stands. So now that you’ve bought a half flat or even a flat, what will you do with all this deliciousness? Besides the obvious…eating them…how about trying something new? How does 3 ingredient, no canning, strawberry jam sound? Easy, right?
24 ounces of fresh or frozen strawberries (slice large pieces first)
2-4 Tablespoons honey, maple syrup or agave
2 Tablespoons chia seeds
Optional add ins:
Aged balsamic vinegar
Ginger or cinnamon
Vanilla or almond extract
Orange or lemon zest
1. In a medium saucepan, put fruit and 2 Tablespoons of honey. Cover and bring to a simmer over medium heat, stirring occasionally, until it beings to liquefy (about 5-10 minutes). Once liquified, bring to a gentle boil and let cook until it breaks down and becomes saucy (about 5 minutes). Mash lightly to reach your desired consistency.
2. Taste jam for sweetness; if need be add in additional honey a few teaspoons at a time until you reach your desired taste. Stir in any optional add ins.
3. Stir in the chia seeds and let cook 1 minute. Remove the pan from heat, stir once more and let sit for 10 minutes. The jam will thicken as it cools. If it is too thin stir in 1 teaspoon of chia seeds at a time and wait another 10 minutes until desired consistency.
4. Transfer the chia jam to an airtight container and store in the refrigerator for up to 2 weeks or freeze for up to 2 months.
Thanks to Erin @ www.wellplated.com for the recipe!