Strawberry Chia Jam

Strawberry Chia Jam
This recipe is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Phosphorus, and a very good source of Dietary Fiber, Vitamin C and Manganese.


Serves 6
300 g strawberries, organic, (hulled & halved)
1/2 lemon, organic, (juiced)
2 tbsp. chia seeds, organic

Combine strawberries and lemon juice in a small saucepan.

Simmer over a low heat (heat setting 5.), covered, for 5 minutes until the mixture looks syrupy. Once the strawberries look cooked and a lovely red juice is identified through the bursting of sweating of the strawberries, remove from the heat and pour into a clean glass measuring jug.

Using a hand blender, blend the strawberries until smooth and then transfer back into the small saucepan. Lower the heat to low (heat setting 1.), add the chia seeds and mix through with a spoon. Leave to warm through for another 5 minutes.

Whilst awaiting, obtain a small preserving glass (recycled hexagon rouse honey glass jar) and situate in the sink. Sterilise the glass jar using boiling hot water from the kettle. Leave to sit whilst continuing to await for the strawberry mixture to thicken. Once the strawberry chia jam has thickened to the desired consistency, pour away the boiling water from the glass storing jar. Remove the small saucepan from the heat source and transfer the strawberry chia jam into the glass storing jar.

Secure the lid. Label and date with a permanent black marker. Leave to cool before storing in the fridge. Use as required.

Further alchemical developments to consider applying to the recipe;
Vanilla, seeds, pod, organic (1) (Vanilla helps relax the nervous system and reduce inflammation. It is rich in antioxidants and can also enhance mental performance.) | 'Super-food bread | EX.' | 'Buckwheat seed bread | EX.'

Amended source:
Blueberry Chia Jam | The Healthy Chef