Baking

Strawberry and Raspberry Chia Jam

Strawberry and raspberry chia jam - A Free From Life

I made an error with my on-line grocery shop the other day and ended up with an enormous amount of strawberries. Knowing how quickly they turn, I needed to make something that used up a decent amount of them (I really did over order). The traditional thing to do if you have too much of a fruit or vegetable, is to make chutney, pickles or jams, so that’s what I decided to do. I combined my extra strawberries with some raspberries to make a chia jam.

Ingredients
200g strawberries
200g raspberries
3 tbsp honey
4 tbsp chia seeds

Instructions
– Top the strawberries and add them to a large pan with the honey
– Simmer for 5 minutes before adding the raspberries and continuing to simmer for another 5-10 minutes until the fruit is soft
– Add the chia seeds and stir well
– Continue to simmer for a further 20 minutes, stirring frequently, until the mixture thickens
– Allow to cool before pouring in to a jar

I sterilised my jam jar in the dishwasher, taking it straight from the dishwasher, pouring in the cooled jam and then sealing and putting it in the fridge (put on a heat proof mat if the bottom of the jar is still hot, so as not to crack the glass shelves of your fridge). It will keep for a week, if it lasts that long!

This jam is lovely on gluten free toasted bread. It also works well with my lemon and sultana scones, combined with whipped coconut cream for a gluten and dairy free creamed tea.

3 Comments

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  • Reply

    Adrienne

    24th June 2015

    We’ve hit ‘peak strawberry’ at the allotment this week – I like this recipe, thanks. I went traditional jam on Monday and was up til midnight bottling it all up!

    • Reply

      Nicola Young

      24th June 2015

      Sounds busy! We’ve had all of three strawberries so far. They never grow well in our garden, so I’ve no chance of making homegrown jam.

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