Give me five minutes to ramble, then we’ll talk about this awesome jam.
Ready. Set. GO.
1. I only have about 5 days left before I start my fall shooting season and I have extreme wrist pain. My right wrist which is my camera wrist AND my Photoshop wrist AND the wrist that I use to stir soup and put on mascara is throwing some really piercing curveballs at me every time I use it. Which is like 95% the time. Unfortunately, I cannot fit wrist pain in until December 1, but my wrist is being pushy and not respecting my schedule.
2. My grandson stepped on a nail the other day while he was in my care and I am feeling super bad about the whole incident. I had gotten an old board from someone that I was going to stain and use as a faux tabletop prop to photograph food on. I left it leaning against a wall outside but it accidentally fell over flat on our cement patio. The cutie patootie and I were outside having an intense little convo about why he really should not let the water from the hose run all over my patio for no reason, and when he decided to be obedient and go over and turn it off, that’s when he stepped on the nail, which, for the record, I had NO idea was sticking straight up out of the piece of wood because OBVIOUSLY I don’t want people stepping on nails, most especially my little blessing. I will say he handled the whole thing quite well, and never really screamed or cried too hard. In fact, when I was washing his foot in the sink and all the blood was going down the drain, he thought that was really funny.
All that red. Going down the drain. Hilarious.
I, personally, never think the sight of blood is funny, so I’m a tad worried about this kid.
And FYI, did you know that when a nail goes through the bottom of a Croc shoe, you can’t even tell? But you can when it goes through the skin. Because of all the blood.
3. Did anyone notice that my blog is no longer broken? It’s been a stressful two weeks and I came so close to taking it off the Internet forever because this blog’s technical and design issues have been a source of extreme frustration for me since January. I started questioning my entire existence and thinking it may be a sign to give it up completely. But this awesome person fixed it for me in like five minutes flat, so then I was like naaaah.
4. I think we all know when someone says “I hope your travel is uneventful,” it’s really code for “I hope your plane doesn’t crash.”
Let’s talk about this refrigerator jam and how wonderful it is. Jam is not something I make a lot or eat a lot, but when I heard that it can be made from chia seeds, I just had to try. I am so in love with chia seeds even though they are kind of weird feeling when they get stuck in your teeth. But they’re so healthy, it’s forgivable. If you don’t know about chia seeds, they’re tiny seeds that absorb liquid like ten times their weight or something and become gel-like. They are also full of Omega 3s apparently, and you know how much you need Omega 3s.
Strawberry is my favorite flavor of jam and I am loving the coconut with it. This is SO much better for you than store-bought jam. I can’t wait to try other flavors.
–This jam is so easy to make! It’s kind of fun too.
–The first time I made it, I left the coconut in it’s shredded state, straight out of the bag. The next time I made it, I ran the coconut through my mini- food processor to chop it up finely. I preferred it that way, because it made it easier to spread and I just think it was prettier, but they both tasted great.
–I have read that some people grind their chia seeds before adding them to their jam, for a smoother product. I love the way the little chia seeds look in the jam. If you think they’re hard little seeds, they’re not. They soften as they sit.
–FYI, I have been getting a huge container of organic chia seeds at Sam’s club for a great price. But sometimes I order online. I haven’t found them in my local grocery store.
–You could adjust the sugar to your preference. Two tablespoons did just right for me. You could probably leave it out altogether too, for a healthier jam.
- 1 pound strawberries, washed and hulled and chopped
- 2 tablespoons sugar
- ⅓ cup sweetened flaked coconut, finely chopped in a food processor is what I recommend
- ¼ teaspoon coconut extract
- 2 tablespoons chia seeds
- Place the strawberries, sugar and flaked coconut in a medium heavy saucepan over medium heat. Cook until mixture boils, while mashing with a potato masher to break into small bits. Let boil for 5 minutes, reducing heat if necessary. Remove from heat and stir in the coconut extract and chia seeds. Let sit until it comes to room temperature. Spoon into a mason jar or jelly jar and keep refrigerated. Mixture will thicken as it cools.