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.