Strawberry Chia Jam — I eat my peas

I love strawberry jam. Its one of those flavours that transports me back to childhood days in the sunshine (I'm clearly romanticising here because I was brought up in England!) Anyway, my husband strongly disagrees and is in the raspberry jam camp. Thankfully Madeleine doesn't give two hoots and this recipe works equally well for both fruits (or even with a 50:50 combo) so its completely up to you which you choose!

Makes one small jam jars worth

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250g strawberries, destalked weight

2-3 tsp maple syrup- depending on how ripe your fruit is

1 tbsp chia seeds

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Leave half the strawberries whole and cut the rest into quarters before placing in a small saucepan over a high-medium heat along with the maple syrup. Cook down for 10-15minutes, stirring occasionally, until they are almost completely broken down. I like to leave a few pieces still intact but that's completely up to you.

Remove from the heat and stir through the chia seeds. Whilst still hot pour into an airtight container and allow to cool before storing in the refrigerator for 1-2 weeks.