This time of year some people make jam. Lots of jam. Filling the storage space with jars 🙂 Sugar is a good preservative which is the reason for traditional jam can be kept in the store for weeks or even months. I haven’t eaten that kind of jam for years, but I make my own that only includes the natural sugar from the berries and fruits the jam consist of. Sometimes I add a bit of stevia or monk fruit. I use chia seeds as a thickener and add vanilla and/or cinnamon to make it tastier. My jam only keeps for 1-2 weeks so I make it quite often and it’s never the same. I like making experiments. Frozen berries and fruit can be used, so if you harvest a lot in the autumn it can be taken out of the freezer when needed. Or you can buy it. Making this jam only takes about a quarter of an hour so lack of time shouldn’t put anyone off doing it. You don’t have to stick exactly to the berries in the recipe, I normally just take leftovers of berries and fruit and make jam from that.
Ingredients
1 cup blueberries
4-6 strawberries
1/4 cup currants
1/8 cup water
2 tbsp chia seeds
1/2 tsp vanilla (I use pure vanilla powder, but if you use essence I recommend using a bit more)
Method
If the strawberries are big slice them in quarters.
Put everything except the vanilla in a saucepan and boil on low heat for about 10 minutes.
Make sure to stir constantly for the first minutes in order for the chia seeds to blend in well. After that stir occasionally to prevent it from sticking to the saucepan.
When you notice the berries are getting softer it can be good to use a potato masher, or a big fork, to mash it up a bit. It’s up to you how much. A matter of taste.
Finally add in the vanilla, stir thoroughly and taste the jam. Add more vanilla and/or stevia if it lacks sweetness.
Let it cool down a bit before pouring in jars. Either use a one big jar or two or three smaller. Keep it in the fridge.
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