It’s strawberry season. Yay!
I just want to eat every sweet berry I see! Want to pop them in my mouth, without even washing them.
I’ve been waiting through a looong, brutal winter for their sunny goodness. The delicious juice that drips down your chin as you savour each bite.
I guess after I get my fill, I can slow down and make some yummy strawberry treats.
Strawberry jam being one of them.
I love this recipe because it uses chia seeds instead of pectin. Pectin is very bitter and requires that you add quite a bit of sugar or other sweeteners. Yuck! This recipe uses only 1 teaspoon of coconut sugar (and some very sweet strawberries of course).
This is also a super-easy recipe(how many times have you heard me say that? Can I help it. I love easy recipes!) that is perfect to make with kids.
Kids can get involved and squash the strawberries with a potato masher. (You can use a food processor, but how much fun is that). They can also add the prepared ingredients and do the stirring.
This recipe makes the perfect amount.
Two 125 mL jars, enough for about two breakfasts’ worth of jam-slathered toast.
raw and yummy strawberry jam
- 1 ¼ cup fresh strawberries, cut into small pieces (half get mashed and the other half are added for texture)
- 2 tbsp filtered water
- 1 heaping tbsp whole chia seeds
- 1 tsp coconut sugar
- fresh lemon balm, cut fine, or any other fresh herb you like
In a large bowl, mash 3/4 of a cup of the strawberries with a potato masher until they turn to mush (that’s the technical term!).
Add the remainder of the chopped strawberries, lemon balm, coconut sugar, chia seed and water.
Stir together well.
Portion into two 125 mL mason jars and seal with their lids.
Now it’s time to let the chia do it’s magic and suck up all the liquid.
Leave the jars in the fridge overnight.
Next morning, jam time!
Hey, pass the fresh scones and toast please.