Posts Tagged: Pectin Free Strawberry Jam

Strawberry Chia Fridge Jam

On 19/10/2015 by Selena With 0 Comments - At Our Table, Feeding Kids, Gluten Free, Gout Friendly, Health & Wellness, Motherhood, Paleo

12167738_10156106829495207_2023368587_n
Fridge and pantry staples. I’m all about them! I’m wrapping up a Free 5 Day Sugar Detox and Intro Into Clean Eating Group on Facebook today and as I was compiling some of my favourite, simple, refined sugar and processed-crap-free recipes I wanted to able to include this little gooder in the list for the group members. We were out of strawberry jam anyways and since it only takes a few minutes to make, I decided to whip some up, take some pics and shoot off a recipe post. I also have a strawberry, chia seed and lavender infused jam recipe here on They Roar, by way of the traditional canning method if you’d like to give that a whirl for a longer shelf life or to gift this holiday season!

how you do step 1step 2step 3

Print
Strawberry Chia Fridge Jam
Recipe type: Fridge Basics
Cuisine: Condiment
Prep time: 
Cook time: 
Total time: 
Serves: many
 
What You'll Need
  • 600 grams bag of frozen strawberries (could use fresh too, approximately 2½ cups)
  • 1 tbsp. fresh lemon juice
  • 2 - 3 tbsp. ground chia seeds (depending on how thick you like your jam)
  • 4 tbsp. raw honey
How You Do
  1. Simmer berries until soft and easy to mash
  2. Mash it up, adding in the honey, lemon juice, and ground chia
  3. Scoop into a mason jar, chill and ENJOY!
  4. (last up to about 2 weeks, if it's not devoured by then!)

12170283_10156106868950207_170021950_n

, , , , ,

(REFINED) SUGAR-FREE, STRAWBERRY LAVENDER CHIA SEED JAM

On 02/10/2013 by Selena With 2 Comments - At Our Table, Holidays

***2015 UPDATE! You can also make this into raw freezer or fridge jam! Simply put the chia seends into a high powered blender to make a POWDER (so genius, again, I love my Vitamix – it’s truly my boyfriend), and add that to the raw mashed strawberries with the honey. Jar and freeze or put into the fridge. SO EASY, SO YUM.

All of the exclamation points. To me, this is huge. Jam without all of the preservatives of pectin? Without more white sugar than actual fruit? Glory be indeed. Why might I take such a chance with my precious, organic strawberries picked from July, washed and hulled in freezer bags just waiting for the perfect jam?

Because I’m a lunar that way. I like taking culinary chances, in the name of delicious food that’s actually good for you. Healthy. Yet still TASTES GOOD. THAT’S MY JAM. All pun intended. 

Clearly, in a house with two toddlers and an old-fashioned food loving man, with all of the substitutions and experimenting I do with (refined) sugar-free, low-carb or gluten free baking and cooking, stuff’s still gotta TASTE GOOD. For me too. I’m no birdie and I love food. So. When a friend of mine whispered sweet nothings into my ear about how she tried out some jam making with chia seeds instead of pectin, I was like, COME HITHER TELL ME MORE. And then one of the 3 children under our feet stuck a finger up someone else’s nose or something and the conversation was left by the wayside.

Fast forward to way past strawberry season, with frozen bags of deep crimson heaven just waiting to be turned into jam. It was this past weekend after just having gotten home from apple-picking that I decided I couldn’t very well make apple butter and apple pie filling without first making jam. Seasonally speaking, I was way late already.

I don’t even know with where to begin on how much I love this jam. It’s preservative free, because NO PECTIN. It requires waaaaaaay less sweetener, because NO PECTIN. (Pectin requires obscene amounts of white sugar to work.) All of the added health benefits that come from chia seeds most definitely make my culinary nerd brain do a little dance…

, , , , ,
Continue Reading