Yesterday I did our markets shopping was seriously delighted to find a tray of strawberries for $8.
15 punnets of those bad boys – that’s a lot of berries!
We have several punnets in the fridge, I hulled 6 punnets and froze them for smoothies and baking and use another punnet in my morning muffins …. and there was still more.
So … jam it is – why not get a head start on teacher’s Christmas gifts?!
I’ve never made a preserved jam in my Bellini (Thermal Cooker before) so this was my first go …. and it so very easy!!
Now – this is lower in added sugar than most jams, and it is unrefined sugar – but it is still a lot of sugar… so, you know – be sensible 😉
- 600g punnet strawberries, hulled
- 400g sugar of choice (I used coconut sugar)
- the juice of 1 lemon
- 1 green apple, chopped (skin on)
- 1 tsp vanilla bean paste
- 2 tbsp chia seeds
Place the strawberries in the bottom on the machine, then add all the other ingredients, except the chia seeds.
Set the machine to 100C, Speed 2 for 15 minutes.
Then turn the temp up to ST (Steam Temp), but the speed down to 1 for a further 15 minutes.
Add in the chia seeds and and cook on ST, Speed 2 for a further 8 mins.
Check that it is ready (Check out these tips from Taste on checking for setting point)
Pour into hot sterilised jars and seal.
*If you don’t have a thermal cooking machine, check out my Mulberry jam post for a traditional jam making method*
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