I’ve never been a spread girl. Vegemite and butter on sourdough toast are as far as I’ve been. Since moving to Germany, the number of bread crumbs and used bread knives in my kitchen has increased and it’s fair to say I have developed a kind of spread obsession. Lactose-free Nutella, organic salted peanut butter and sanddorn fruit jam are among the spreads that you’ll find in my cupboard these days.
Rather than attempting to kick the habit, I’ve taken matters into my own hands and begun making my own. Starting with strawberry chia jam. This recipe is easy, delicious and good for you thanks to chia seeds and rice malt syrup. So far, this jam has made it onto toast, rice crackers with Philadelphia Cheese and dolloped on my morning bowl of yoghurt and earl grey tea granola.
It’s the ‘shit yeah’ strawberry chia jam.
‘SHIT YEAH’ STRAWBERRY CHIA JAM
500g fresh strawberries
1/4 cup rice malt syrup (or honey, pure maple syrup etc)
3-4 tablespoons chia seeds
- Wash strawberries and cut off green leaves.
- Place strawberries and sweetener in pot and place over medium heat.
- Heat fruit, stirring occasionally until it begins to liquefy. 5-15 minutes depending on the size of your fruit and pot.
- Allow the fruit to come to a boil, and let it continue to boil until it begins to break down and form a saucy consistency, about five minutes. If necessary, carefully mash fruit with a fork or masher until it reaches the consistency you’d like.
- Taste your jam and see if you want to add more sweetener. Add a tablespoon at a time until you hit the right sweet note for your tastes.
- Stir in the chia seeds and let cook for another minute. Stir again, remove from heat, and let sit until thick, about 10 minutes. If the jam seems a little thin, add another teaspoon or two of chia seeds, stir, and let sit for another 10 minutes, but keep in mind that he jam will continue to thicken as it cools.
- To store, place in an airtight jam jar or other container, and keep it in the refrigerator for up to two weeks. Can also be frozen for up to two months.
***Images captured by Bianca Jade from Opal Collective.