Chia seeds and prunes keep this jam naturally sweet.
Recipe: Nicola Galloway
This jam contains no granulated sugar, instead relying on prunes to sweeten and chia seeds to thicken. If not using chia seeds, reduce the water to ½ cup.
2 cups fresh or frozen berries – raspberries, boysenberries, strawberries
12 prunes, finely chopped
1 bay leaf
¾ cup water
1 tablespoon chia seeds (optional)
Combine berries, prunes, bay leaf and water in a small saucepan. Over a moderate heat, cook slowly for 20 to 25 minutes until syrupy. Remove from the heat, discard bay leaf and stir through the chia seeds if using.
Pour the hot jam into a hot, sterilized jar and secure the lid. Once the jar is cool, check the lid is sealed correctly. Store in a cool pantry and use within 3 months. Once opened keep refrigerated and consume within a month.
Makes about 300ml
This is an extract from our special edition In Your Backyard: Living Lightly
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