Fruity Chia Jam

Refined Sugar Free Fruity Chia Jam
CLEAN SUPPER CLUB

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This little jam has revolutionised our baking and toast eating! We used to be annual jam makers, (50% SUGAR 50% FRUIT) but that was until we cut out the white stuff (SUGAR).

Fruity Chia Jam

We weren’t missing jam as you kind of ignore not having it and get used to it. But just sometimes you’d see it and sigh. So when we realised that there were a few versions using chia seeds out there and it could be made with so little sweetening we were excited.

Our original attempt was, not brilliant; it lacked the more-ish feel and got left on the shelf. But these two versions are divine!

It’s perfect for diabetics, those who have quit sugar, toast eaters, victoria sponge makers and dolloping on to smoothie bowls.

It’s really simple to make and requires so few ingredients. However it’s shelf life is reduced, but having said that ours doesn’t survive the week! It’s great for using up fruit that is past its best. Chia seeds are probably the least expensive of the “superfoods” and truly are sooo good for you.
 
So have a go see what you think!

Strawberry Jam

Strawberry Chia Jam

Makes
150ml (for a family we would double the recipe!)

Equipment
Large pan
Potato masher /hand blender
Storage jar

Ingredients
400g Strawberries
2 tbsp of maple syrup or rice malt syrup
2 tbsp chia seeds
Juice of ½ a lemon

Method

1. Rinse, remove green ends from strawberries and roughly chop. Place in a large pan with the maple syrup and bring to a gentle simmer. Cook until strawberries are soft, (about 5 minutes). Stir occasionally
   
2. Add the lemon juice and stir in.
3. Then for a smooth fruit jam use a hand blender and carefully blend the strawberries until smooth. If you are a chunks of fruit in your jam type of human just use the potato masher.
4. Then add the chia seeds and continue to cook for 20 minutes, stir regularly.
5. Set to one-side to cool slightly before transferring it into an airtight container.
   
6. Store in fridge for up to a week.
   

Rhubarb Jam

Rhubarb, Ginger & Strawberry Chia Jam

Makes
250ml jar
 
Equipment
Large pan
Potato masher /hand blender
Storage jar
 
Ingredients
250g Rhubarb chopped
200g of strawberries
1cm of ginger root grated
2 tbsp of maple syrup or rice malt syrup
2 tbsp chia seeds
Juice of ½ a lemon
 
Method

1. Chop the rhubarb into small chunks and remove the tops from the strawberries and roughly chop. Add to a large saucepan, with the maple syrup and bring to a simmer. 
2. Add juice of half a lemon, stir occasionally and cook until rhubarb is soft. After 10 minutes grate in the ginger. Cooking may take up to 20 minutes.
   
3. Then for a smooth fruit jam use a hand blender and carefully blend the fruit until smooth. If you are a chunks of fruit in your jam type of human just use the potato masher.
   
4. Once smooth add the chia seeds and continue to cook for 20 minutes, stir regularly.
5. Then set to one-side to cool slightly before transferring it into an airtight container.
6. Store in fridge for up to a week.

Fruit pre mashing

Chia added

Jam reduces as it cools

Not the most attractive sequence of pics but we wanted you to see how the fruit reduces.
It's yummy, dig in.

Enjoy!
Claire & Sarah
Clean Supper Club

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