Strawberry and chia jam
250 g, hulled, halved
5 individual, pitted, chopped
½ whole, split lengthways, seeds removed
- Using a food processor or mixer, process strawberries, dates and half the chia seeds until a puree forms.
- Transfer mixture to a saucepan with vanilla bean and seeds, 1 tablespoon water and remaining chia seeds. Cook over medium heat for 2 minutes or until mixture just comes to a simmer. Remove from heat.
- Pour into a sterilised 1 cup (250ml) jar and seal. Store in fridge for up to 4 days.