This Jam has a nice fresh zesty taste, good to eat with some vanilla or lemon ice cream, or then a spoon of it with yogurt for your summer breakfasts and some of my freshly baked Granola.
Of course you can also use it for the classics: spread it over some cake layers of a nice Victoria Sponge, on toasts or on your scones. Try it!
You can also make the recipe with maple syrup or honey and adapt the sweetness to taste. Also you can use other berries or a mixture of different ones (blueberries, raspberries and blackberries).
The good thing of the chia seeds is that gives it a quick nice jelly consistency and some crunchiness so our taste buds don’t get bored!
- 500 g fresh strawberries
- 4 tbsp light brown sugar
- 1 tsp vanilla bean paste
- 2 tbsp chia seeds
- 1 tbsp lemon juice
- Prepare the strawberries and cut in pieces and put them in a saucepan with the sugar, cover with a lid and simmer gently for 10-15 minutes or until the strawberries have softened and turned into a coloured mash.
- Add the lemon juice, the chia seeds and the vanilla and allow the sauce to reduce and get a jam consistency mixing it at all times.
- Allow it to cool down in the saucepan and then transfer it to an air container jar and store it.
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