Strawberry Chia ‘Jam’

MAKES 10 tbsp

25g soft pitted dates, diced (or 1-2 tbsp date syrup) 1 tbsp balsamic vinegar 250g ripe strawberries, hulled and chopped 1 tbsp chia seeds 250ml jam jar with lid IN A medium-sized pan, gently heat the dates with 2 tbsp water and the vinegar, stirring and pressing them with a spoon, to form a slightly lumpy paste. Add the strawberries and continue to cook on a low heat for 4-5 minutes, then remove the pan from the heat, add the chia seeds and mash them into the softened strawberries with a spoon or masher. Spoon the mixture into a small jar and, once it’s cool, put the lid on. Store in the fridge for up to a week.