Cooked jam is thickened with lots of sugar and pectin, but this raw jam is thickened using chia seeds, which happen to have additional health benefits. It’s not as thick as cooked jam, but at least it won’t run all over your toast.

Ingredients:

Directions:

Clean and cut the strawberries into large chunks.
Place all the ingredients in the food processor and pulse until a desired consistency is reached.
Pour the jam into the jars, making sure to leave at least an inch between the jam and the top of the jar.
Seal the jars and place them in a pantry or cupboard (out of direct sunlight and at room temperature) for 2 days.
After 2 days, store the jam in the fridge. It’ll last a couple months. The extra jars can be put in the freezer.

Important Tips

If you don’t like the look of the chia seeds speckling the jam, you can always grind them up in a coffee grinder or spice mill before adding them to the other ingredients.
If there is any white scum on the top of the jam after the 2 day ferment…don’t worry. It won’t hurt you. Just skim it off or mix it in.
You don’t have to make just strawberry. Any two pounds of fruit can be used in this recipe. I have found Kiwi to be especially good.

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