Today, my son, a very dear friend of mine and myself went to a strawberry farm and had a joyous time plucking rip strawberries from their leafy shelter. Otto and I collected just under 1kg, so why not whip up a super tasty and healthier strawberry jam, that takes no longer than 10 minutes to cook.
ingredients
1/2 kilo strawberries washed, green removed
2 tbs raw honey organic honey
1/2 lemon juiced
2 tsp vanilla bean powder (optional)
2 tbs chia seeds
method
1. place all strawberries into a deep medium sized pot, with the honey, and turn onto a low heat. Stir constantly to ensure no burning, and the strawberries will begin to break down and produce their juice. When the strawberries have softened and is simmering away in a strawberry soup, use a masher and mash away until the jam is at a consistency you like. 2. add the vanilla if using, and lemon juice and stir.
3. Add the chia seeds and stir for a little to ensure they don’t stick together.
4. turn the heat off, and let the chia seeds do their work, plumping up in preparation to form the jam like consistency. This should take around 5 minutes.
4. Now, a little trick, if using new jars. You can pour the jam in straight away when it’s piping hot, and place the lid on instantly. The jar must be full to the brim for this to work. What the high heat of the jam does Once it’s sealed air tight shut, is it automatically sterilises the jar for you, so no need to spend time boiling the kettle and sterilising jars before hand.
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