Strawberry & Raspberry Chia Jam [vegan] [low sugar]

Name: Strawberry & Raspberry Chia Jam [vegan] [low sugar]
Prep time: 5 min
Total time: 15 min
Yield: 1 jar
Ingredients: 200g strawberries [7oz]; 200g raspberries [7oz]; 2 Tbsp ground chia seeds; 1/2 tsp vanilla paste; juice of 1/2 lemon; 3 Tbsp coconut sugar

Published on July 14, 2016 | In English | By theflexitarian |

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- Prep Time
- 5 Minutes
- Cook Time
- 15 Minutes
- Yield
- 1 jar

Strawberry and raspberry brought together in a deliciously juicy combo. Sweetened with coconut sugar and thickened with chia seeds, this Strawberry & Raspberry Chia Jam recipe is low in sugar so you can enjoy it without guilt.

Conventional jam uses up to a sugar/fruit weight ratio of 1:1. In this recipe that would equal to 300-400g of sugar. Instead, this chia jam contains only 3 Tbsp of coconut sugar. Because it is so low in sugar, do not expect it to be as thick as regular jam. If you want to increase the thickness, just add another tablespoon of ground chia seeds.

Sugar acts as a thickener and preservative so I always make low sugar preserves in small batches of 1 to 2 jars to avoid them going bad.

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Ingredients

200g strawberries [7oz]
200g raspberries [7oz]
2 Tbsp ground chia seeds
1/2 tsp vanilla paste
juice of 1/2 lemon
3 Tbsp coconut sugar

Instructions

To sterilise the jars you can plunge them in a large pan of boiling water for 10 mins. Alternatively you can also wash them in warm soapy water, rinse them and put them on a baking tray in the oven heated up at 100°C/225°F/gas ¼ for 10 mins. Make sure everything is very clean. You do not want to do this too far in advance as the jars should be warm when the jam is poured into them. Put some saucers in the freezer to test the jam when done.
Hull and quarter strawberries.
Place strawberries and raspberries in a a heavy bottom pan or preserve pan. Add lemon juice and coconut sugar.
Heat the fruits under medium to high heat until the mixture reaches boiling point. Mash any chunks of fruits.
Add vanilla and ground chia seeds. Carry on boiling jam for 10 - 15mins stirring occasionally so that the jam does not stick to the bottom of the pan.
To test if the jam has set, put a teaspoon of jam on one of the cold saucer. Let it cool for a minute. The jam is done when it wrinkles when pushed with your finger.
Pour jam in sterilised jam. Seal. Store in the fridge.