Chia berry jam

An easy fruity spread that can be made in a food processor or on the stove-top.

Credit: My Market Kitchen

• makes

  1-2 jars

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 500 g strawberries, raspberries, blueberries or blackberries
• 50 g white chia seeds
• 25-50 g maple syrup / alternative sweetener
• 1 tsp vanilla paste or 1 vanilla bean, seeds only
• Up to 50 g coconut water
• Up to 25 g lemon juice or apple cider vinegar

Instructions

1. In a food processor (or see Note for stove-top method), blitz berries, chia, sweetener and vanilla until thoroughly combined. Add coconut water and lemon juice and blitz again.
2. Place in a jar and refrigerate.
3. Jam will be ready after 3 hours.

Note

• Alternative Method: Place all ingredients except chia into a small saucepan and simmer over a low temperature, stirring occasionally, until fruit is starting to collapse and juices release are starting to form a syrup (this could take up to ten minutes). Stir through chia seeds until thoroughly incorporated, place in jars and close lid whilst steaming to seal. Refrigerate.

• Consume jam within a week due to minimal preservatives.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.