I purchased a huge box of strawberries from the markets last weekend for $15 (I know, what a bargain!). I came home with every intention of freezing them for smoothies and desserts before I realised It was the perfect opportunity to whip up a batch (or 3) of strawberry chia jam.
WHAT IS IT?
It’s essentially pureed strawberries, rice malt syrup and lemon juice, combined with fibrous and protein rich chia seeds are added to the mix allowing it to bind it together ever so slightly in order to give it the “jam” like consistency we know and love.
WILL IT BIND PERFECTLY?
No, it will always be slightly more liquid than traditional jam however, this increases it’s versatility.
WHAT CAN I USE IT FOR?
Not only does this “jam” taste like REAL strawberries, it’s incredibly versatile. Add it to toast, stir it through your morning porridge, use it in desserts (scones… HELLO!) the opportunities are endless.
DO I HAVE TO USE STRAWBERRIES?
If you don’t have strawberries, feel free to substitute raspberries, blueberries and/or mulberries to the mix. Use whatever you have on hand.
HOW DO I STORE IT?
We pop in an airtight glass jar and add keep it in the fridge for up a 1 week. If you make a bigger batch, simply freeze it before defrosting it as required .
Strawberry Chia Jam
- 2 cups strawberries
- Juice 1 lemon
- 1-2 tbsp. Rice Malt Syrup (or sweetener of your choice, adjust to taste)
- 3 tbsp. chia seeds (white is preferred for aesthetics, but not essential)
- In a saucepan, combine strawberries, lemon juice, rice malt syrup and bring to the boil. Reduce heat and allow to simmer for 2-3 minutes.
- Remove from heat, transfer strawberry mixture to a food processor and puree.
- Stir through chia seeds, before placing strawberry chia mix into a glass jar and refrigerate until set.
- Once set, spread on toast, crackers, use in desserts or stir into your porridge of morning – DELISH.