Strawberry, Beet, Chia Seed Jam
5 Beets (roasted and peeled)
4 Quarts of fresh strawberries
1 Lemon (juiced)
4 tsp. Vanilla
1 1/3 c. Maple syrup
12 Tbsp. Chia seeds
To roast the beets: Preheat the oven to 375 degrees. Wrap the beets in foil and bake for 45 minutes. Once they have cooled off, peel them.
Making the jam: Place the beets and berries in the food processor. Blend for 2 minutes. Place the mixture into a large pot. Continue this process until all of the beets and berries have gone through the food processor. Add the lemon juice and maple syrup and bring the mixture to a boil. Boil the mixture over the stove for 10 minutes. Add the chia seeds and vanilla, and cook for another 10 minutes. Remove the mixture from the stove and let cool. Pour the mixture into mason jars to store.
Makes 2 large mason jars of jam (950 ml each).