Strawberry & Blueberry Chia Jam

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Serves 5
Prep 5
Cook 10

An ideal, small batch recipe to make when berries are in season and inexpensive. This jam by Dr Sue Radd has a thick and luscious texture with a sweet vanilla note and it’s low in added sugar, compared to regular jams.

  • 375 g ripe strawberries
  • 125 g ripe blueberries
  • 2 Tbsp maple syrup
  • 1 tsp vanilla bean extract
  • 2 Tbsp chia seeds

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  1. Hull the strawberries then cut them into quarters and place in a strainer. Wash them well and transfer to a medium saucepan. Wash the blueberries separately and set them aside.
  2. Place the saucepan onto the stove and cook the strawberries on medium high for 5 minutes to soften then. Use a potato masher to help them break down. Add the blueberries and continue cooking for another 5 minutes, stirring often without mashing, until both fruits have softened but the blueberries maintain their shape.
  3. Remove the softened berries from the stove and mix in the maple syrup, vanilla bean extract and chia seeds. Allow to sit for 5 minutes to slightly cool and thicken, stirring occasionally.
  4. Transfer the jam into mason jars. Makes approximately 2 cups.

Tips

  • Jam stores in the fridge for at least one week. It can also be frozen.
  • You can create many variations of this recipe, using other berries and flavouring ingredients.

Tips

  • Jam stores in the fridge for at least one week. It can also be frozen.
  • You can create many variations of this recipe, using other berries and flavouring ingredients.