Any other avid F.R.I.E.N.D.S. lovers out there?!

When it comes to jam, I side with Joey. 😉 I love it!

Especially paired with peanut butter. Yummmm jam and peanut butter.

Making jam brings me back to my childhood with my Oma (aka “grandma” in German). She always had the freshest fruit and we would stand over her stove for hours boiling it down to create jars and jars of jam to last us forever. Seriously, forever. I’m 99% sure she still has jars of it in her garage.

One vivid memory of this jam making was how much sugar was added into the fruit mixture. In the end, jam ends up being more like candy than a healthy fruity substance.

This is where that all changes. 🙂

I saw a spin on healthy blueberry jam, but being without blueberries in my house at the moment, decided to experiment to see if it would work with strawberries. It did! Yaaaay.

You Need:

*1 Cup Frozen Strawberries (or any juicy fruit) *1 Tablespoon Honey *1 ½ Teaspoon Chia Seeds*

*Note: Since I was experimenting with strawberries, I did not make a lot!! Think of how much this cooks down. Trust me, it tastes really great. So I would suggest doubling or tripling this recipe.

In a sauce pan, add the frozen strawberries and honey on medium high heat.

You want to constantly be stirring this and ensuring that it doesn’t burn.

The frozen strawberries will release their natural liquids; you do not add water.

Once the strawberries have begun to heat down, push them down and break them up to help release all their juices.

After all of the juices have released and strawberries have cooked down (about 5-8 minutes), lower heat down to medium low and add 1 ½ tablespoons of chia seeds.

Keep stirring! Keep stirring!

After about 3-5 minutes the jam should be thickening.

Add to a mason jar, or any jar for that matter, and refrigerate to settle!

This is how much 1 cup of fruit makes, so it’s well worth it to triple the recipe!

Per tablespoon of jam: 15 Calories

(each cup makes 16 tablespoons)