If you haven’t tried making your own jams before than you need to start. It is easier than you think, much more flavoursome and this recipe contains no added refined sugar so making it much better for you.
I’m an advocate of sugar free foods that is added refined sugars and only like to use natural sweeteners in small amounts where necessary. When making this strawberry chia jam I just let the juicy overripe strawberries be the star of the show. Adding some pure honey as a natural sweetener, though the real sweetness evolves when the strawberries are gently boiled and start to break down and soften.
Like most homemade products the quality starts from the produce. Look out for some good quality, ripe strawberries from your local fruit shop or farmers market usually on sale or quick sell stand are ideal. Adding chia seeds means you don’t need pectin which is the thickening agent used in most jams. Chia seeds absorb liquid when left to set and the added bonus is they are little balls of goodness. Chia seeds are full of protein, minerals and fibre they can be found in the health food isle in the supermarket or health food store.
Make sure to have sterilised jars handy to fill, let the jam set in the fridge until cool for a few hours at least and you will have juicy flavoursome fruit jam ready for your morning toast, afternoon scones or children’s sandwiches.
Homemade Strawberry Chia Jam
Recipe from Donna Hay
800g ripe strawberries, hulled and halved
2 tablespoons lemon juice
1/3 cup water
1/2 cup maple syrup, honey or rice malt syrup
2 vanilla beans, split and seeds scraped
1 tablespoon white chia seeds
- Place the strawberries, lemon juice, water, maple syrup and vanilla beans and seeds in a medium saucepan over high heat.
- Cook for 15mins, stirring occasionally until strawberries are soft.
- Remove from heat and stir in chia seeds. Transfer to sterilised Jars and refrigerate until cool.