Growing up, jam was a household staple. There were always one or two jars in the refrigerator to choose from. For breakfast we would slather it on toast, pancakes, waffles, and biscuits, sometimes with nut butter; we’d even slather it on roasted chicken at lunch or dinnertime! I love this recipe because after twenty short minutes you have delicious fresh jam without any of the added refined sugars and preservatives that store-bought jam has. This recipe is also unique in that it uses chia seeds. I love chia seeds in jam (and in smoothies) because they create a wonderful thickness.My favorite fruits for this jam are quartered or halved strawberries, whole blueberries, whole raspberries, or coarsely chopped figs. If you use fruit with lots of seeds, like raspberries or figs, cut the amount of chia seeds to 1 tablespoon. Because of the chia seeds, I don’t recommend canning this jam.Recipe courtesy of Lexi's Clean Kitchen, click here to purchase her cookbook, Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life.
My Mom came across this recipe when I was growing up. Much easier than the traditional lasagna because you don't have to cook the noodles first! Tastes even better the second day, if you have any leftover! (Serving size is a guess.)