Ingredients:

  • 600g fresh strawberries, hulled and halved
  • 2 tbsp fresh lemon juice
  • 50g maple syrup
  • 30g chia seeds
  • 1/4 tsp fine sea salt

Instructions:

  1. Place the halved strawberries, lemon juice, and maple syrup into the slow cooker.
  2. Use a potato masher to roughly crush the berries to ensure some fruit chunks remain.
  3. Cover and cook on LOW for 3 hours (or HIGH for 1.5 hours) until the berries have collapsed into a thick, bubbling syrup.
  4. Turn the slow cooker off. While the mixture is still hot, stir in the chia seeds and sea salt.
  5. Whisk vigorously for 1 minute to ensure the seeds are evenly distributed and not clumped.
  6. Leave the jam in the slow cooker with the lid off for 20 minutes to allow the seeds to begin swelling.
  7. Transfer the mixture to a glass mason jar and refrigerate for at least 2 hours until the jam reaches its final spreadable thickness.