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A receita é do fantástico blog The Roasted Root e resume-se a seis simples ingredientes: morangos frescos e cortados em pedaços, sementes de chia, xarope de ácer (ou outro adoçante natural como mel), sumo de limão espremido no momento, canela em pó e extracto de baunilha.


4 cups fresh strawberries chopped
1/4 cup pure maple syrup to taste
1 tablespoon fresh lemon juice
1 pinch ground cinnamon
1 pinch sea salt
2 tablespoons chia seeds
1/2 teaspoon pure vanilla extract


1.Heat the strawberries, pure maple syrup, and lemon juice in a saucepan over medium-high heat, covered. Allow the mixture to come to a full boil then reduce the heat to a controlled boil and continue cooking until strawberries have softened, about 10 to 15 minutes. Mash the strawberries using a fork or a potato masher, until your desired consistency is reached (I like to leave mine fairly chunky).

2.Add the chia seeds and stir well. Continue cooking, uncovered, until the mixture thickens, about 8 minutes. Remove from the heat and allow the jam to cool for 10 minutes. Add the pure vanilla extract and stir well.

3.Transfer the jam to a bowl and refrigerate until chilled (note: you can also put the bowl in the freezer for about 40 minutes and stir periodically to speed up the process). Once cool, transfer the jam to a sanitized jar and seal it well. Jam keeps in the refrigerator for up to 1 week.