Chia Strawberry Jam

We've got plenty of PB&J coming out of our kitchen and there is nothing better than this classic American sandwich made with homemade jam. Except when it's also made with homemade peanut butter and bread ... but let's not get carried away. The problem is that most jam, homemade or not, has a ton of sugar in it. Not this recipe from my Oh She Glows cookbook! Jaden and I made this today with stunning results. I've got a jar of jam with pretty much no sugar and two very happy lunchers. And the house smells amazing.

Makes one jar of jam.
Lasts three weeks refrigerated in an air-tight container.

• 3 cups fresh or frozen strawberries
• 3 tablespoons pure maple syrup
• 2 tablespoons chia seeds 

1. Rinse berries and remove tops. Quarter and place in a medium sauce pan with the syrup. 
2. Cook on medium low for about 5 minutes, stirring frequently.  
3. Gently mash the strawberries with a potato masher (or a fork) once they transform into a sauce. A little chunkiness is a good thing! 
4. Add chia seeds and continue to cook on low for 15 minutes. Stir periodically. The jam will thicken. 
5. Transfer to a glass jar and allow to cool completely before refrigerating.