Using just 3 or 4 ingredients you can have a wonderful batch of sugar free strawberry jam. This jam is a healthy alternative that tastes great with toast and biscuits.
Wash and hull your fresh strawberries before cutting them into quarter sized pieces.
Add your strawberries to a medium sized saucepan and cook for about 6-8 minutes over medium heat, until the berries are pretty soft.
Remove from heat and add in lemon juice. Stir.
Mash strawberries with a potato masher until your desired level of chunkiness.
Stir in the chia seeds and honey before returning the pot to the stove.
Cook for about 5 more minutes while stirring consistently to prevent sticking.
Set the pan aside, turn off the heat and allow the jam to cool before handling. At this point you can take a small spoonful and sample the jam to see if you would like to make it sweeter or not. Is so, add in more honey now to get it to where you want it. Don't mind the chia seed texture as they will soften.
Keep stored in an airtight container in the fridge for at least 4 hours before using.
Notes
Customize jam texture by adjusting the level of strawberry mashing for chunky or smooth consistency.
When using frozen strawberries, skip the additional water, as they provide sufficient moisture.
Chia seeds, when ground in a food processor, create a finer texture in the jam.
The jam may appear slightly thin post-cooking but will thicken when refrigerated in an airtight container for a few hours.
Store the jam in the refrigerator for up to 2 weeks, thanks to the lemon juice.
For extended storage, freeze the jam for several months and thaw when needed.