Berry chai seed jam

The holidays are over and I am back fully energised, ready to share some new ideas around healthy eating, back to school lunches, after school snacks, energy filled breakfasts and much more!

As we can still find strawberries at our local farmers markets, here is a delicious alternative to the sugar laden jam recipes that are often used. This jam can be used on porridge in the morning or in yoghurt with a variety of nuts and fruits as a 4 o’clock snack.

Having just made and tasted it, I highly recommend picking up those last baskets of strawberries at the market so you can enjoy these delicious fruits in the coming months!

Berry chia seed jam

Makes 1.5 cups of jam             Prep time: 5 minutes           Cook time: 13 minutes

3 cups strawberries
½ cup blueberries
¼ maple syrup (or less if strawberries are very sweet)
Dash of fine sea salt
2 tbsp chia seeds
1 vanilla bean (seeds scraped out)
1 tsp fresh lemon juice

1. In a medium pot, stir together the berries, maple syrup and salt until combined. Bring to a simmer and cook for 5 minutes or until the berries have softened.
2. Mash the berries with a potato masher until mostly smooth.
3. Add the chia seeds and stir until combined.
4. Simmer over low heat (stirring frequently) for 8-15 minutes until the mixture has slightly thickened.
5. Remove from the heat and stir in the vanilla and lemon juice.
6. Transfer to a bowl and refrigerate uncovered for a few hours.

The jam will keep in an airtight container in the fridge for up to 2 weeks or in the freezer for 1 to 2 months.

Adapted from: “Oh she glows every day” by Angela Liddon

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