Berry Chia Jam

Makes 700ml

Wish me luck you guys — I’m off on an 18 hour journey with my two little ones, one of whom has a freshly broken wrist! So following a super successful trip to the fruit picking farm last weekend, while I am on vacation I will be posting some of the goodies I have been busy making this week from the mountain of fruits and veg that we picked. This recipe requires minimal fuss as it only needs 4 ingredients, and takes 15 minutes to make in one pan. Unlike shop-bought jams that are sky high in sugar, this one is a fruit-packed and soluble fibre-filled version instead. It is great spread on toast, waffles and pancakes, or swirled into porridge or on top of yogurt and granola. An all round nutritious delicious multitasker!

Top Tip: Another great thing about this recipe, is that you can adapt it to use whatever fruit you fancy or, like me, whatever is going off in the fridge. If a fruit is a bit too squidgy to eat, then I just make a quick jam out of it and then get to enjoy it for another 2 weeks!

INGREDIENTS

· 200g Raspberries
· 200g Strawberries
· 4 tbsp Chia Seeds
· 2 tbsp Coconut Sugar
· 250ml Water

METHOD

· Place all of the ingredients in a saucepan and just cover with water (how much depends on the size of the pan).
· Simmer on a low heat for 15–20 mins or until all the fruit is very soft. (You might need to add a tbsp more water every now and again if it gets too dry.)
· Mash to desired consistency.
· Once cooled, store in an airtight glass jar in the fridge for up to 2 weeks or freeze.

Nutritional Information

Macros based on a 2 tbsp serving size:

Calories — 22
Fat — 1g
Carbohydrates — 4g
Protein — 1g
Fibre — 2g
Vitamin C — 12%