WELL Read: Broken Country
and a strawberry chia seed jam
My June book pick is here, a little lot late.
Quite honestly, I couldn’t settle on a book this month. Alongside Broken Country, I also enjoyed a few others— like Emily Henry’s newest and Sandwich.
In Broken Country, Beth and her gentle, kind husband Frank are happily married, but their peace depends on the past staying buried. When Frank’s brother shoots a dog threatening their sheep, Beth has no idea the gunshot will change everything. The dog belonged to Gabriel Wolfe, the man who shattered her heart years ago. Now Gabriel is back in the village with his young son, Leo—a boy who reminds Beth painfully of her own son, lost in a tragic accident.
As Beth is drawn back into Gabriel’s orbit, old tensions and long-held secrets resurface with dangerous force. With the village simmering and the past bleeding into the present, Beth must choose between the woman she used to be and the life she’s built since. Broken Country is a sweeping love story with the twists and urgency of a thriller—an exploration of first love, devastating loss, and the consequences of the choices we can never quite outrun.
This book shattered me in the very best way, and it’s hands down the best book I’ve read in 2025. Like God of the Woods, it opens with a murder mystery that pulls you in instantly, weaving twists and turns that keep you guessing until the final, unexpected reveal. If you’re looking to get back into the rhythm of reading, this is the book to do it.
5 out of 5 stars.
Since this book is set on a farm, I thought it was the perfect time to share my recipe for U-pick Strawberry Jam.
If you’ve never been strawberry or blueberry picking, I highly recommend it. Much like gardening, there's something deeply satisfying and ancestral about harvesting food with your own hands, knowing you’ll eat it soon after. We’re wired for that connection.
Strawberry Chia Seed Jam
Makes 3 x 8 oz jars
Prep time: 15 minutes
Cook time: 20 minutes, plus cooling
2 lbs. fresh strawberries, tops removed
2/3 c. granulated sugar
2 Tbsp chia seeds
Juice of 1 large lemon
In a medium heavy-bottomed pot, combine the strawberries, sugar, chia seeds, and lemon juice. Stir until the berries are well coated in sugar. Using a potato masher, mash the berries about 10 times to release some of their juices.
Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to medium and continue to cook, uncovered, for about 12 minutes. Stir occasionally and keep an instant-read thermometer nearby—you're aiming for the mixture to stay between 210°F and 215°F.
It will foam quite a bit at first (that’s normal!), but the foam will settle as it cooks. Around the 12-minute mark, the jam will start to noticeably thicken.
Increase the heat slightly to medium-high. Stir frequently, scraping the bottom and sides of the pot, until the jam reaches 218°F to 220°F—no higher. This final step should take 1 to 2 minutes.
Turn off the heat and let the jam rest in the pot for 5 minutes. If desired, skim off any remaining foam.
Transfer to a 12–14 oz glass jar or another lidded glass container. Let cool completely, uncovered.
Once cool, use immediately or seal with a lid and refrigerate for up to 1 month. The jam will thicken further as it chills.
Helpful tips:
Chia seeds add a little boost of protein and help thicken the jam naturally—no need for extra sugar. A win-win. I’ve been using this trick for over a decade (thanks Juicebox Cafe), and it never lets me down.
Always taste your fruit before making jam. If your strawberries aren’t particularly sweet, don’t be afraid to add a bit more sugar to balance things out. Mine were peak sweetness, so the recipe is written with less sugar intentionally.
This method works beautifully with any berry. I personally love a seedy jam, so I think it would be especially delicious with raspberries.
Let me know if you make this or read Broken Country! What should I review next?
With love,
KBW
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