A quick and easy recipe for strawberry chia jam, that uses less sugar, but doesn’t sacrifice on peak-season berry flavor. Enjoy this healthier version on toast, swirled into yogurt or oatmeal, or any other way you love to eat jam!
One of my favorite things about living here in coastal Washington is our access to dozens of farmers markets, great farm-to-table restaurants, super fresh seafood, and tons of local produce, the highlight of which for me, you may have guessed by now, is the many varieties of berries that grow so well throughout the Pacific Northwest.
BUT, we’ll soon be getting to know a whole new agricultural and food scene, when we move again for my husband’s job this Summer, this time to the Washington, D.C. suburbs.
We got the official word a few weeks ago, and I haven’t really processed how much we’re going to miss our life here. Instead, we’ve just been working madly to get the house ready to sell and move across the country.
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