Bright, fruity and ready in less than half an hour, this strawberry chia jam skips the mountains of sugar found in many traditional recipes. Chia seeds are the not-so-secret ingredient. Once added to warm fruit, they absorb liquid and form a soft gel. This gives the jam its spoonable texture without long boiling. Store it in a clean, sealed jar and use it within seven to ten days.

Tip: Fresh and frozen strawberries both work in this recipe. Frozen berries, however, may release more liquid, so the mixture might need an extra spoonful of chia seeds or a few additional minutes to thicken.

Prep: 5 minutes | Cook: 15 minutes | Makes: About 1½ cups

Ingredients

• 500g strawberries, hulled and chopped
• 2 to 3 tbsp honey or maple syrup
• 2 tbsp lemon juice
• 1 tsp finely grated lemon zest
• 3 tbsp chia seeds
• ½ tsp vanilla extract, optional
• Pinch of salt

Method

1. Place the strawberries, honey, lemon juice, lemon zest and salt in a saucepan.
2. Set the pan over medium heat and cook for eight to ten minutes, stirring from time to time.
3. Once the strawberries are soft, mash them with a potato masher or fork.
4. Remove the saucepan from the heat.
5. Stir in the chia seeds and vanilla.
6. Leave the jam to stand for ten minutes, then stir again.
7. Add another teaspoon of chia seeds if you prefer a thicker texture.
8. Spoon the jam into a clean jar and allow it to cool.
9. Seal and refrigerate for at least two hours before serving.