The farmer’s market is finally returning to its lush, bountiful glory just in time fo’ the FIRST OFFICIAL DAY OF SUMMMAHHH. This week I snagged a couple quarts of strawberries for cheap and was looking for a quick and dirty (okay, relatively clean, I just made my kitchen un-messy for the first time in weeks) recipe to savor the sweet, succulent goodness. I found this recipe for blueberry jam and decided to modify it for my radiant red berries. It’s got only three ingredients and will be ready faster than you can say Smucker’s. Perfect on toast, english muffins, or spooned into mouth.
- 3 cups fresh strawberries, sliced
- 2-3 Tablespoons maple syrup
- 2 Tablespoons chia seeds
1. Pour the berries into a medium non-stick pot and add the maple syrup. Set on medium heat and bring to a boil. Cook for about 5 minutes stirring frequently (don’t want to burn any of those precious berries to the bottom of the pot). Mash the berries a bit with a wooden spoon or fork to desired chunkiness. Reduce to a simmer, add the chia seeds, and cook for another 10-15 minutes, until thickened. Remove from heat and enjoy in your favorite jammy treat!