There are moments I have a kind of feeling like having something delicious. Or I would like to have a nice slice of toasted bread with a little jam on it. But for this really very rare moments I don’t want to buy a whole glass of jam and then leave it in the fridge for half a year. So why not doing some quick jam that is not too much and can be finished in just a couple of days?
Something I always wanted to try out is jam made with chia seeds. They give a kind of jelly consistence to fruit or even milk. I like chia seed pudding for example. I made that for a couple of times as breakfast. Very yummy and easy. So why not with fruit that gets spreadable this way?
That’s what I did. But not ‘trusting’ too much that the chia seeds will hold the relatively liquid fruit in a spreadable consistence I put also some agar. This made my jam perfect and on the homemade buckwheat bread, toasted in the oven, with a little ghee it is heaven. And ideal for breakfast or even in the afternoon as a snack.
Try it and tell me, what you think!
- 2 cups strawberries
- 2 tbsp fresh squeezed lemon or lime juice
- 2 tbsp maple syrup
- 0.5 tsp agar agar
- 3 tbsp chia seeds
- Clean and chop the strawberries into smaller pieces.
- Put the fruit into a saucepan and set on medium heat. Let the strawberries cook until they are getting soft, around 10 to 15 minutes.
- Take the saucepan off the heat and with a hand blender mash the fruit just a little bit.
- Add the lemon juice and the maple syrup and stir. Add now also the chia seeds and the agar agar. Stir well, put back on the heat and cook for just 1 minutes, stir continuously.
- Transfer the jam in a mason jar and let it cool.
The jam will thicken by cooling. If you omit the agar agar, the jam will be a little less firm.
