Last weekend I went to the markets on Sunday afternoon. As many of you would know, visiting the markets at the end of the week has it’s upside – you get loads of produce very, very cheaply! The downside can be the sheer volume of people with the very same idea, which is one reason I don’t tend to go on a Sunday. Anyway. This particular Sunday I bought a LOT of strawberries (a lot of very ripe strawberries) which needed immediate attention. After the recent success of my Raw Raspberry and Vanilla Chia Jam, I decided to create an equally delicious jam, only this time using fresh strawberries. As with the last recipe – jam was never easier to make, mark my words! Oh and a special little shout out to the gorgeous Catie at The Staple Store, who is one of the most loved functional food store owners going around (in Melbourne). She rocks.
1.5 cups fresh strawberries
3 tablespoons chia seeds
1/2 orange, peeled
1 teaspoon orange peel or zest (I literally just sliced a little of the peel, omit if you prefer less tang)
Seeds of one vanilla pod (or vanilla essence)
Sweetener to taste (I used 4 drops of liquid stevia, the orange is quite sweet so you don’t need much).
Simply throw all your ingredients into your blender and blend until smooth. Cover and pop in the fridge for a minimum of an hour or overnight. The jam should last in your fridge for up to a week. If you prefers yours runnier, add 1/4 cup water to the blender.