Using a metal spoon, smash remaining strawberries to
a jammy consistency.
Brock likes to freeze pawpaws that have been peeled and strained of their seeds, because they thaw to
a jammy consistency.
Because you're pureeing a fruit that has pectin in it (although not much), there will be a slightly
jammy consistency to the bars when they are done, and the tops may be a little sticky.
Cook this mixture over medium low heat until it's
a jammy consistency.
The plums (I've used all kinds) will soften and get juicy, then after a bit they'll thicken up to
a jammy consistency.
Within a few minutes, the chia seeds will absorb the fruit juices and thicken it to
a jammy consistency.