Pump Up the Jam

N loves strawberry jam on almost everything. Since he eats so much of it, I thought it needed a healthy makeover. The chia seeds are the key ingredient that gives it the jelly consistency so feel free to experiment with the others.


1 pound fresh strawberries,
hulled and sliced (an easy way to hull them is to poke the middle out with a straw)

1 tablespoon chia seeds

1 tablespoon honey or a couple of dates if you are vegan

1 teaspoon freshly squeezed
lemon juice

Handful fresh basil, chopped


Combine all the ingredients in the slow
cooker and mix well. Cover and cook on low for 2 to 4 hours. It’s done when the strawberries are soft.
Mash with a spoon or blend with an immersion blender if you want. Transfer the jam to a Mason jar or other
container. Cool, cover, and store in the
refrigerator for up to 2 weeks