A jam made
in under 10 minutes, from real ingredients and thickened with chia seeds. Delicious!
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Ingredients
for STRAWBERRY CHIA JAM
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Yield: around 1 cup
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Strawberries
(Fresh or Thawed)
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2 cups
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White
Chia Seeds
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2 tablespoons
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Maple
Syrup or Honey (optional)
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2-3 tablespoons
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Lemon
Juice
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1 tablespoon
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METHOD:
1. Clean jar/s and equipment by washing in hot soapy water and rinsing
well before use.
2. Wash, hull and finely dice strawberries. Measure fruit into a small
pan along with a splash of water to prevent scorching. Stir to combine. Bring
to a boil then simmer uncovered for 10 minutes or until fruit is very soft,
stirring every now and then. Mash for a rustic jam (or puree for a smooth jam
consistency). Strain part (or all) of the mixture through a fine sieve to
discard strawberry seeds, if desired.
3. Add maple syrup (or honey) to taste and lemon juice. Stir well.
4. Sprinkle chia seeds on top and stir well. Set aside for 5 minutes to
thicken slightly.
5. Pour into a clean jar for storage or into individual jars (or
containers). For yoghurt jars, we add a tablespoon or two of chia jam into the
base of each jar.
6. Refrigerate until set.
7. Divide yoghurt amongst containers (enough for up to 3 days). Serve
immediately or add lids and refrigerate for up to 3 days.
For yoghurt jars: leave a centimetre or two in each jar/container for adding
granola, fresh fruit or nuts when serving.
8.
Store jars of strawberry chia jam in the refrigerator and consume within 7 days
(or freeze for up to 3 months in freezer safe containers).
Author: Megan Radaich
Image credit: Megan Radaich
Publication: Strawberry Preserving Guide, available HERE