Strawberry Chia Jam
makes about 2 cups
recipe from My New Roots: Inspired Plant-Based Recipes for Every Season
- 1 pound ripe strawberries
- 1-2 tablespoons pure maple syrup
- 1 tablespoon freshly squeezed lemon juice
- 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
- pinch of fine sea salt
- 3 tablespoons chia seeds
Wash and cut the tops of strawberries. Put the berries in a blender, add the maple syrup, lemon juice, vanilla bean and sea salt. Process until smooth. Slowly add the chia seeds and process until combine.
Transfer jam to a container. Seal and refrigerate for at 15-20 minutes, or until chia seeds have thickened puree to the consistency of jam. Jam will last for up to one week if kept sealed the refrigerator.