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Easy 3-Ingredient Chia Seed Strawberry Jam

It’s that wonderful time of year when every big city and small town has at least one farmers market every week, plus big ones on the weekend. Farmers markets are especially amazing in the summer because of the seemingly unlimited choices of fresh fruits and vegetables! One of my all time favorite seasonal finds at summer markets is sun-warmed, juicy fresh strawberries, and they’re usually quite plentiful!! To be honest, I have a problem with over-purchasing when it comes to fresh strawberries. 
Here’s the typical scenario I get myself into at a summer market – The strawberries are big and red and juicy. There are tubs of them at every booth, and I lack the ability to say no. They look and smell so tempting that I end up buying more than I can possibly consume before they go bad. It would be impressive if I was the type of person who had the patience to make real homemade strawberry jam. I’m not that person. When I was growing up, my mom was that person, so we always had fresh homemade strawberry jam, complete with the layer of canning paraffin on top!! I guess that was to seal the jar and keep the jam fresh? I don’t know. (I’ll FaceTime mom and get back to you with the answer.) 
Today’s recipe for chia seed strawberry jam is the solution to my farmers market over-purchasing-of-strawberries problem. It’s a quick, simple way to make a batch of strawberry jam without a lot of added sugar, and no paraffin seal needed! So head for your nearest farmers market and stock up on fresh strawberries. All you need is about 40 minutes, and you’ve got county fair blue ribbon worthy fresh strawberry jam!

1 lb fresh strawberries, washed, hulled and sliced
3 TBLSP honey (it’s really sweet with just 2 TBLSP)
2 TBLSP chia seeds

• Place prepared strawberries and honey in a medium saucepan. Heat on the stove over medium heat.
• As the strawberries begin to soften, stir them around in their juices and the honey.
• Once the berries have softened to the point where they’re starting to fall apart, use a potato masher or whisking fork to break them up even more.
• Let the mixture come to a slow, low boil, stirring almost continually. Once you see a few big bubbles break the surface, add the chia seeds. Chia seeds will help the jam achieve a gelatinous texture while also adding fiber, protein and healthy Omega-3 fats.
• Continue stirring the mixture over low heat for about 15 minutes. Remove the pan from the heat.
• If you prefer a jam with small chunks of fruit in it, then you’re done. Simply pour the mixture into a mason jar and cover it tightly with a lid.
• If you prefer jam with a smoother texture, add the mixture to your blender and pulse a few times before pouring it into the mason jar. You can also use an immersion blender and pulse a few times. 
• While the jam is still hot/warm it may seem more fluid than you’d expect. The chia seeds need a bit of time to do their work. Allow the jam to cool to room temperature in the jar and then put the jam in the fridge for a few hours. Almost like magic, it will achieve the perfect texture.

Jam will keep for a couple of weeks in the refrigerator. Because there are no preservatives used, and it hasn’t undergone the proper canning process, it must be kept refrigerated.

P.S. I FaceTimed Mom. She said that “in those days” (Mom is a spunky 98 years old) paraffin was used to create an airtight seal on the jars because the lids were either non-existent or they were not airtight.

Thanks to Chrissie @ thebusybaker.ca for this recipe