½ vanilla bean, split lengthwise, seeds scraped out and reserved
pinch of fine sea salt
3 tablespoons chia seeds
Instructions
Wash and cut the tops off the strawberries. Put the berries in a food processor (or blender), add the maple syrup, lemon juice, vanilla bean seeds and salt, and blend on the highest setting until smooth.
With the food processor running, slowly pour in the chia seeds and process until fully incorporated, 5 to 10 seconds.
Scrape the jam into a glass jar with a tight-fitting lid, and store it in the refrigerator until gelled, 15 to 20 minutes. You can keep the leftovers in the fridge for up to 1 week.
Notes
* This recipe is from My New Roots: Inspired Plant-Based Recipes for Every Season
Recipe by Cave Girl in the City at http://cavegirlinthecity.com/my-new-roots-strawberry-chia-jam/