After a super simple, homemade jam recipe that you can make from just 3 whole food ingredients with not an ounce of sugar required to produce a jam that would rival your nanna’s best? I’ve got this one covered for you.
A few weeks ago my son came home from day care and asked whether he could have jam on his sandwich like his friends. My immediate reaction from a nutritionist’s view point was ‘no way kiddo’, considering most jams on the market are little more than well marketed ‘sugar spreads’ convincing young and old that they are a healthy sandwich spread option. This is certainly not the case. Many jams contain copious amounts of refined sugar in addition to be laden with additives and preservatives to extend their shelf life and make them more appealing to the eye. Not something I want to be feeding my son.
Yet instead of launching into why he couldn’t have it, I instead heard myself saying ‘sure, let’s make some ourselves’. So there in came my challenge. How to make a spread that looks, tastes and spreads like jam, without added sugar.
After a few trials and a few subsequent errors I decided on just 3 simple ingredients. Fresh strawberries, chia seeds and vanilla. So simple. Heat it up, give it a stir and then jar it. This recipe works well with all berry types, so why not make a few different versions. Think blueberry, raspberry, blackberry or even mixed berry. Or why not go for an old time favourite – Strawberry Jam.
Homemade Strawberry Jam
- 3 cups fresh strawberries (chopped into small pieces)
- ¼ cup chia seeds
- 1 vanilla pod, split and scraped
- Blitz the strawberries in a blender to form a smooth consistency before placing them in a small saucepan and cooking over medium heat for a few minutes. Stir in the chia seeds and cook for a further 10 minutes or so, until the jam thickens. Add the vanilla seeds and then remove from the heat. Let it cool, then spoon it into a jam jar and store in the fridge for up to a week.
- Note: If you prefer your jam a little sweeter, you could add 1 tbsp of coconut sugar or rice malt syrup to the berries when they are cooking down, however I think it is sweet enough without this addition.