PB&J with Hazelnut Butter and Strawberry Chia Jam Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Hazelnut Butter:</li><li class="ingredients-single-item">250g raw hazelnuts</li><li class="ingredients-single-item">1/4 tsp sea salt</li><li class="ingredients-single-item">1 tbsp maple syrup (optional)</li><li class="ingredients-single-item">For the Strawberry Chia Jam:</li><li class="ingredients-single-item">400g fresh strawberries, hulled and quartered</li><li class="ingredients-single-item">2 tbsp maple syrup or honey</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">3 tbsp chia seeds</li><li class="ingredients-single-item">For Assembly:</li><li class="ingredients-single-item">8 slices of bread (sourdough or whole grain recommended)</li><li class="ingredients-single-item">1 tbsp butter for toasting (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor or high-powered blender</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Airtight storage containers</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C. Spread the hazelnuts in a single layer on a baking sheet and roast for 10-12 minutes until fragrant and the skins begin to crack. Watch carefully as nuts can burn quickly due to their high oil content. The roasting process is crucial for developing that deep, rich flavor that distinguishes homemade nut butter from store-bought versions.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the hot hazelnuts to a clean kitchen towel. Wrap them up and let them steam for 1 minute, then rub them vigorously in the towel to remove as much of the skins as possible. Don't worry if some skins remain – they'll add character to your butter!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Allow the hazelnuts to cool completely (about 10 minutes), then transfer them to a food processor or high-powered blender. Process on high speed for 5-7 minutes, stopping to scrape down the sides as needed. The nuts will go through several stages – from crumbly to paste-like to a smooth, runny butter. Be patient! The heat generated from processing releases the natural oils in the nuts, creating that creamy consistency without added ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Once your hazelnut butter is smooth and creamy, add the salt and maple syrup (if using). Process for another 30 seconds to incorporate. Transfer to an airtight container and set aside while you make the jam.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the strawberry chia jam, place the hulled and quartered strawberries in a medium saucepan over medium heat. Mash the berries slightly with a potato masher or fork to release their juices. Bring to a gentle simmer and cook for about 5 minutes, until the strawberries break down and become soft and juicy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the pan from heat and stir in the maple syrup, lemon juice, and vanilla extract. The acidity from the lemon juice brightens the flavor while helping to preserve the natural color of the strawberries.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the chia seeds and stir well to combine. Let the mixture sit for 5-10 minutes, stirring occasionally. The chia seeds will absorb liquid and expand, naturally thickening your jam without need for pectin or excessive sugar! This creates a jam with wonderful texture and added nutrition.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the jam to a jar or container and allow it to cool completely. It will continue to thicken as it cools, reaching the perfect spreadable consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>To assemble your gourmet PB&J sandwiches, you can either use the bread as is or lightly toast it for extra texture. If toasting, spread a thin layer of butter on the outside of each bread slice before toasting in a pan until golden.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Spread a generous layer of hazelnut butter on one slice of bread and a layer of strawberry chia jam on another. Press the two halves together, cut diagonally (if desired), and serve immediately. The contrast between the rich, earthy hazelnut butter and the bright, fruity chia jam creates a beautiful flavor balance that elevates this childhood classic to gourmet status!</li></ol>