Another recipe that I’ve been meaning to try for ages. After making it I’m annoyed I didn’t do it earlier. It’s yummy and so easy to make. Little one is partial to a bit of jam on her toast. However I’m not really keen on her having too much of the shop bought ones as they’re pretty high in sugar. This one is only sweetened with one tablespoon of honey and the natural sweetness of strawberries. The quantity of honey you wish to use may vary depending on personal taste and th sweetness of the fruit. I looked at a lot of recipes online before trying my own. It’s based on a Deliciously Ella one minus the raspberries.
I’m looking forward to trying this again with more seasonal fruit, as it’s a great way to use up mushy fruit in the fridge. It should store nicely in the fridge for a week in an airtight container, which is good news as I reckon there is a enough to last for a week. I’m planning on using this in a recipe for part of my allergy friendly versions of the Great British Bake Off.
250g strawberries, washed and halved with the stalk removed
1 tbsp chia seeds
1. In a pan, gently cook thfor strawberries and honey over a low heat until the strawberries are mushy. This takes about 5-10 minutes.
2. Stir in the chia seeds and mash mixture until you get a jam like consistency. It’s up to you how much as it depends on how smooth you like your jam.
3. Cook on a low heat for 20 minutes. Stir occasionally until the jam has thickened. At this point you could use a hand blender to smooth the mixture further, losing the chia seed bite.
4. Remove from the heat a place in a bowl to cool. The jam should continue to thicken.
5. Once cool transfer to an airtight container and pop in the fridge. It should last up to a week.
Dairy, egg, nut and soya free. Refined sugar free. Vegetarian
Makes one small jar
Less than an hour to make