There are a number of fridge essentials that I make up on a regular basis and berry jam is one of them, only because it is usually devoured in less than two weeks, so to be honest I have not really had an opportunity to test it’s shelf life.
The chia seeds are used to thicken this jam, at the same time they provide so much nutritional benefit as they are high in Omega 3’s which help fight inflammation, as well as being rich in calcium and magnesium to strengthen bones and promote muscle relaxation and repair …and…they also promote bowl regularity whilst stabilising blood sugar levels….phew!!
I always seem to have strawberries lurking in my fridge so I normally always use them as a base and then add any other berries I can find that are in season (blueberries, raspberries, cherries and blackberries especially). The health benefits of strawberries are enormous, not only are they high in Vitamin C but they also contain phytonutrients and antioxidants that can help prevent cancer because of a compound they contain called Ellagic Acid which seeks out, binds to and then neutralises cancer causing chemicals in the body. They are also good for heart health by providing a huge dose of antioxidant, preventing small dense LDL (unhealthy cholesterol) from oxidising causing damage to the artery walls (atherosclerosis)
So, on that note, whip up a batch of berry jam and give it to your kids or eat it yourself, knowing that you are having a great sugar free, antioxidant and phytonutrient boost, with superb nutritional value….
Place all the ingredients together in a small pot on the stove
Boil until a foam or froth appears, remember to stir regularly, then turn the heat down and leave to cook slowly (sorry about the picture, I had a bit of a steam issue)
- 3 cups of fresh organic berries (I used a mixture of strawberries, blueberries, raspberries and chrries)
- 2 Tbsp Chia seeds
- 1 Tbsp vanilla extract
- 2 Tbsp raw honey/maple syrup
- 2 Tbsp coconut oil
- Place all your ingredients in a pot on the stove on a relatively high heat.
- Stir it often until it starts to really bubble and boil.
- Lower the heat and leave it to reduce, until your berries have broken down and thickened.
- Keep stirring regularly to ensure it does not stick to the bottom of the pot.
- Once it has recached a point where it coats the back of a wooden spoon, turn off the heat and leave to cool to until lukewarm temperature, the bottle....
- Leave the Chia out if you prefer just berries.
- The coconut oil will harden in the fridge and give the jam a slightly white tinge, don't worry it is just all that coconut goodness in a jar!!