Strawberry-Basil Chia Jam
By Susan Thomson
1 lb fresh strawberries, halved
Juice from ½ lemon
2 tablespoons chia seeds
2-3 tablespoons maple syrup (depending on acidity of strawberries and lemon)
7-8 basil leaves, thinly shredded
Add strawberries and lemon juice to a medium pot over low-medium heat. Cook, partially covered until fruit begins to breakdown and become syrupy (5-10 mins).
Remove from the heat. Mash the strawberries with a potato masher until any large pieces are broken up.
Add chia seeds, maple syrup and basil leaves and stir well. Taste for sweetness and adjust if necessary.
Let cool to room temperature, stirring a couple more times as it cools. Transfer to a quart size mason jar and store in the refrigerator for up to 2 weeks.