Strawberry & Blueberry Chia Jam

Serves: 5
Prep: 5
Cook: 10

An ideal, small batch recipe to make when berries are in season and inexpensive. This jam by Dr Sue Radd has a thick and luscious texture with a sweet vanilla note and it’s low in added sugar, compared to regular jams.

Ingredients

  • 375 g ripe strawberries
  • 125 g ripe blueberries
  • 2 Tbsp maple syrup
  • 1 tsp vanilla bean extract
  • 2 Tbsp chia seeds

Method

  1. Step 1

    Hull the strawberries then cut them into quarters and place in a strainer. Wash them well and transfer to a medium saucepan. Wash the blueberries separately and set them aside.

  2. Step 2

    Place the saucepan onto the stove and cook the strawberries on medium high for 5 minutes to soften then. Use a potato masher to help them break down. Add the blueberries and continue cooking for another 5 minutes, stirring often without mashing, until both fruits have softened but the blueberries maintain their shape.

  3. Step 3

    Remove the softened berries from the stove and mix in the maple syrup, vanilla bean extract and chia seeds. Allow to sit for 5 minutes to slightly cool and thicken, stirring occasionally.

  4. Step 4

    Transfer the jam into mason jars. Makes approximately 2 cups.

Tips

  • Jam stores in the fridge for at least one week. It can also be frozen.
  • You can create many variations of this recipe, using other berries and flavouring ingredients.


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