Strawberry chia seed jam.

There’s so much hype at the moment about health foods and super foods – like chia seeds for example, because of their abundance of healthy omega-3 fats and fibre, along with claims that it can combat diabetes and fight belly fat. If this is true then it must be the superman of superfoods! (sorry) 

Readily available in most health food shops, I decided to buy them… Then had no idea what to do with them. Just add it to smoothies? You can, but that seemed a bit boring. An overnight oat type thing? On my to-do list, but am currently licking out the last of the peanut butter (it would HAVE to include peanut butter, else it’s not a real breakfast). So what?

Strawberry jam.
So I have an excuse to make scones.

This particular jam is a melange of two recipes I found online, and only includes 3 ingredients:

  • 400g strawberries (hulled)
  • agave nectar (or honey, maple syrup – basically whatever you have in)
  • 2 Tbsp chia seeds
1. Start by whacking the strawbs in a food processor (or you can chop them and mash them up at a later stage – I was just feeling lazy) and whizzing – it doesn’t matter if it’s not smooth, when you heat it up it’ll disintegrate more.
2. Put in a pan and bring to a rolling boil for about 5 minutes, or until it starts to thicken. This is the fruit releasing pectin, which makes it go jam-like. 
3. Once thickened, (this is where you’d need to mash it if you didn’t use a processor) add the chia seeds and cook for another 2 minutes. 
4. Pour into a sealable jar, and leave to cool. 



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