How are you guys!? Its feels like forever I sat down to write a blogpost properly. Work have been so crazy lately – I forgot how tiering it is to do some manual labour after a year of having my nose in a book, haha. However, I can see the end of it now. I work 9 out of 10 upcoming days but then it’s not many shifts left before I go to Belgium and when I come home again school starts pretty much right away.
My dad called me last week asking if I wanted to have some strawberries. He have so much strawberries right now he can’t even manage to pick them all before they go bad. Off course I said yes and suddenly I had more strawberries then I could use up – I ended up eating loads, freezing some for later and then I made some jam.
I always wanted to try chia jam, I like the thought of having the option to pour on loads of jam on my morning toast without all the sugars and preservatives. Especially right now when all the berries and fruit are so sweet on their own they don’t need all of that sugar. The recipe couldn’t be simpler and it is so easy to just swap out one or two of the ingredients for whatever you want that day as long as the ratio fruit to chia seeds remain the same.
2 cups strawberries, fresh or frozen
2 tbs water
1 tsp vanilla extract
Zest from 1/2 lemon
2 tbs chia seeds
Add the strawberries in a pan together with the water and vanilla extract – if your berries are a bit sour add in some honey or sugar to sweeten it. Let the strawberries cook until they start to fall apart.
Take the pan off the heat and add in the lemon zest and chia seeds, give it a good stir and let it cool down completely. If the jam is too firm you can add in some more water and if it is too loose add in another half a teaspoon. Pour the jam into some really clean jars (pour boiling water in them to get rid of the bacteria). Store in the fridge for up to two weeks.