Strawberry Chia Seed Jam

Did you know? It’s Mother’s Day in two short weeks. It’s also my little brother’s birthday… tomorrow. So, if you happen to know him give him a ring… or a text… kids his age appreciate a good text. I suppose this ensures that they won’t actually have to have a real conversation with you- heaven forbid. Usually, he spends 2 words per text on me. Unless it’s a joke, then he will spring for 5. Oh, Gavin, how I love thee. Happy Birthday.

Anyway. Mother’s Day. You know those people that are just amazingggg gift givers? I’m definitely not one of them. I have to think reallllly hard to think of a thoughtful-non generic gift. My best gifts come from something I get for myself and give away unopened. If I want it, It must be good. That’s my theory.

strawberry chia jam

Mothers… oi. Mothers have a HARDDDD job. I mean it, I know. If you are not yet a parent, call your mom and thank her. Better yet, drive to her house and hug her-just because. It’s probably a long time coming and it’ll make her day. I never understood why my mother used to sink into the couch at 10 p.m., go ‘aghhhh’, and fall asleep 20 minutes later. I get it mom! I get it! It’s a miracle I’m able to form a coherent sentence at 10 p.m.. Wait, Is this coherent? Google tells me I spelled coherent wrong so it must not be. Such is life with spell check.

My mom always made fresh jam. My dad’s mom always made fresh jam. If I must continue the trend. I really must.

This jam is pectin free and fiber rich. I died when I layered my chia pudding with it. ‘aghhhh’.

Strawberry Chia Seed Jam

1 lb. strawberries (I used frozen)
1 tbsp water
2-3 tbsp honey, maple syrup, or agave
3 tbsp chia seeds
Optional: Lemon Zest

Add the strawberries and water to a small pot over medium heat. If using frozen berries this will take a bit longer than the fresh. Wait until the berries begin to break down and smash them with a masher or fork. Leave it a bit chunky for texture. Once the berries have broken down, remove them from the heat, and add the honey, chia seeds, and lemon zest. Stir to combine and wait for the jam to thicken. Stir and cool before spooning into mason jars. The jam will keep in the fridge for 2 weeks.

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