Adapted from Nadia Lim
2 cups strawberries, frozen
3 tbsp honey
2 tbsp chia seeds
splash of vanilla extract (optional)
splash of water
splash of lemon juice
Mix all ingredients except chia seeds. Cook in a small pot over medium heat for 5-10 minutes. Stir until thickened, breaking up the fruit. Sweeten to taste. Add the chia seeds and stir for a minute. Let jam cool slightly, then transfer to heatproof, sterilized jars (I adore Bonne Maman preserves, so I always save up their jars). Cover and let cool completely. Chill in the fridge until ready to use.
After looking up all of those interesting ways to use chia seeds, I became fascinated with this simple recipes. Only berries and sugar and chia seeds are essential, but I had the rest in the pantry, so hey, why not? All the little chia seeds look like strawberry seeds in the photo! I thought the vanilla flavouring unnecessary, so I wouldn’t add it next time. And it wasn’t overly sweet, as most jams are — a nice change!