Strawberry Black Pepper Jalapeno Chia Jam
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Yields: One 16 oz jar of jam
Ingredients
2 cups of fresh or thawed frozen strawberries.
Note: I used a 16 oz bag of frozen strawberries and their juice that I let thaw overnight in the fridge and it worked perfectly well. If using fresh strawberries, also include 1-2 tbsp of water, depending on how juicy your strawberries are.
2 jalapenos, diced finely
2 tbsp chia seeds
3 tbsp honey
1/4 tsp salt
cracked black pepper to taste (about 1/4 tsp)
Directions
Put a small saucepan over medium-high heat and add either the thawed frozen strawberries and their juice OR the two cups of fresh strawberries plus 1 tbsp of water to the pan. Let the strawberries simmer for a few minutes until they start to soften and break down just a little (about 3 minutes). Add the jalapenos, honey, salt and black pepper and stir to combine. Let the mixture cook down for another 10 minutes or so, just until the fruit has started to break down and the mixture has thickened a bit. Depending on how “chunky” you like your jam, use a fork to mash the strawberries to a consistency you like. I tend to like my jams with bigger pieces of fruit, so I mashed down about 1/2 of the strawberry mixture. Pour your jam mixture into a glass jar (one that can at least hold 16 oz) and add the chia seeds at this time. Stir well to combine and place the jar in the fridge for several hours, or ideally overnight.
This jam is sweet and just a little bit spicy and makes the perfect pairing with toast and ricotta (picture above) for a simple breakfast or afternoon snack.