I randomly woke up in the morning and was craving peanut butter and jelly sandwich and I realized there were strawberries in the fridge. I was planning to use the strawberries for smoothie, but hey, ended up splitting half for smoothie and half for the jam.
Recipe - Strawberry Chia Jam
Ingredients
- 2 lbs of fresh strawberries
- 1 Cup of Sugar ( can adjust 1/2 cup sugar if not into sweets)
- 2 Tbsp chia seeds
- 1/3 cup lemon juice
Directions
- In a bowl, wash the strawberries and drain. (make sure the strawberries are dry or patted dry to prevent making a watery jam)
- Cut off the stems and dice the strawberries into pieces (does not have to be perfect as it will dissolve as it cooks.)
- Pour the diced strawberries, sugar and lemon juice into the sauce pan. On medium heat, bring it to a boil for 5-10 minutes and stir to have everything combined.
- The strawberries will start breaking down and turn into a liquid. Once it reaches liquid form, bring the heat down medium low and cook for 10 minutes to reduce the liquid. Make sure to keep.
- Once the strawberries start to turn thick , turn off the heat. Mix in the chia seeds and let it cool. (don’t worry if there is still liquid, the chia seed will absorb it.)
- After the jam is cooled down, store in a jar.
Store in fridge up to 3-4 weeks.
Tall Girl's Kitchen 