Super Quick Strawberry Chia Seed Jam

Strawberry season is here, and there's no better way to celebrate than with a quick jam made from fresh local berries. This recipe comes together in minutes and uses chia seeds instead of pectin — no canning, no fuss. Spoon it over yogurt parfaits, waffles, or crusty bread with a hot cup of coffee. It also makes a wonderful filling for muffins, which happen to be a pretty great Father's Day surprise.

Ingredients

• 4 cups fresh strawberries (raspberries, blueberries, or blackberries work too)
• 4 tbsp chia seeds
• 2 tbsp lemon juice
• 6 tbsp maple syrup
• 2 tsp fresh culinary-grade lavender flowers (optional)
• Pinch of salt

Instructions

1. Slice the strawberries and place them in a medium saucepan over medium-high heat. Stir occasionally until the fruit heats through, breaks down, and begins to bubble. Mash with a spoon or potato masher to your desired consistency.
2. Stir in the chia seeds, lemon juice, maple syrup, lavender (if using), and salt. Let the mixture sit for a few minutes — the chia seeds will thicken the jam as it cools.
3. Transfer to a jar and refrigerate for up to 1 week, or freeze for up to 2 months.