Apart from the fact that it is full of refined sugar, I don’t enjoy shop-bought jam as it always seems too sweet. I made this strawberry jam to try on some gluten-free scones I was making and was delighted to find how fresh it tasted – I could still taste the strawberries! The chia seeds thicken the mixture giving it the perfect consistency and it will keep fresh for a week in the fridge.
2 mugs of strawberries (400g)
3 tablespoons thick (set) honey
2 tablespoons chia seeds
Hull the strawberries, quarter if large, and place in a large saucepan with the honey.
Turn on the heat and allow them to gently simmer for about 5 minutes until the berries are soft.
Mash the mixture with either a wooden spoon or a potato masher until the mix is fairly smooth.
Add the chia seeds and cook the mix for 20 minutes on a low heat stirring every few minutes.
Remove the pan from the heat and pour the jam into a bowl. It will continue to thicken as it cools.
Store the jam in an airtight container in the fridge for up to a week.
Recipe adapted from the book Deliciously Ella
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.
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