3 cups fresh strawberries (chopped into small pieces)
¼ cup chia seeds
1 vanilla pod, split and scraped
Blitz the strawberries in a blender to form a smooth consistency before placing them in a small saucepan and cooking over medium heat for a few minutes.
Stir in the chia seeds and cook for a further 10 minutes or so, until the jam thickens.
Add the vanilla seeds and then remove from the heat.
Let it cool, then spoon it into a jam jar and store in the fridge for up to a week.
Note: If you prefer your jam a little sweeter, you could add 1 tbsp of coconut sugar or rice malt syrup to the berries when they are cooking down, however I think it is sweet enough without this addition.
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