Remember when I promised you 45 strawberry recipes?
Okay, so I may not reach 45, but I’m going to seriously try. Ben and I spent an absurd amount of time picking strawberries last weekend and it feels like we haven’t even made a dent in it. THERE ARE SO MANY. And they keep growing. A great problem to have, but not enough hands to pick ’em. Hint hint.
It’s kinda nice, though, because most other plants in my garden are taking forever to ‘get going’. I started a bunch of seedlings inside this year, and they all transplanted really well, but then a (not so) friendly woodchuck decided to consume all of my cruciferous veggie plants. ALL OF THEM. Which happen to be my favorites to eat. I was so super bummed, but decided to plant some new ones and they’ve sprouted, but I’m not feeling great about the whole thing. Anyway… the squash, sweet potatoes, Yukon golds and tomato plants are doing quite well, so cross your fingers. We also have a blueberry plant that is coming right along.
Things are better than they seem, you guys.
Especially because of this Strawberry Chia Jam. I wanted to create a recipe that would use a lot of strawberries in a delicious way. Other than being super yummy, homemade strawberry jam is easy to make, only requires a few simple ingredients, and doesn’t require as much sugar as one might think. I cut the sugar way down, which left more strawberry flavor and the perfect amount of tartness. I also added a handful of chia seeds, which gives the jam an amazing texture and a big boost of nutrition (in case you care).
So much yes and so much yum.
- 2 cups strawberries, hulled
- 1 Tbsp. orange zest
- 2 Tbsp. fresh orange juice
- 3-4 Tbsp. granulated sugar, honey or maple syrup
- ¼ cup chia seeds
- Place strawberries, orange zest, orange juice and sugar in a medium saucepan. Bring to a boil, then reduce to a simmer and cook 7-8 minutes.
- Remove from heat and whisk in chia seeds.
- Place jam in a pint-sized jar and seal with a lid. Refrigerate overnight.
- *Jam will keep for up to 1 week in the refrigerator.