this is not a recipe blog but recipe is at the bottom :)
I eat fresh strawberries every single day for breakfast as the star component of my yogurt bowl. But all the talk on social media about not eating fresh produce including berries had me a little scurred. It was too much fact vs propaganda debates paired with fine print for my brain to decipher across all the sources at 6am. But also who’s wasting strawberries in this economy? And that’s how the homemade jam journey begun.
It was fun watching the berries transform. Like a middle school science project. It was also something about executing the idea in the spur of the moment without overthinking it while also feeling slightly chaotic because I decided to try this out and film it while also getting ready for work…who knew making jam could be so liberating?
When I first started making yogurt bowls, I tried alternating the fruit daily to keep things exciting but eventually admitted to myself that I enjoyed the strawberries most. So for months (almost a year?) I’ve been eating fresh strawberries in my bowl every. single. day. It’s interesting how a subtle change like going from fresh to jam adds some novelty to my otherwise monotonous bowl. I’m inspired to continue making subtle changes in my routine when I feel like it.
this is not a recipe blog but if you’re curious how i put it together, details below:
remove the leaves and rough chop 1.5 lb strawberries
add a little water to the pot until its filled about 1 inch from the bottom
let it boil, then turn it down to medium-low with the lid on to simmer
give it about 10 minutes, stirring occasionally
once it reaches the desired consistency, squeeze half a lemon, drizzle some honey and sprinkle chia seeds on top
voilà
