Homemade Fig Jam With Chia Seeds Food

HOMEMADE FIG JAM WITH CHIA SEEDS

Steps:

• In a medium saucepan, bring 1 cup apple juice to a boil and add in fresh figs.
• Boil for 15 minutes, covered.
• Remove from heat and let sit 5 minutes.
• Using your immersion blender (or carefully with a regular blender), puree figs, using caution not to splatter the hot liquid onto your skin.
• Pour pureed figs into a medium bowl or large mason jar with a lid. Add in the 1/2 cup apple juice, chia seeds, and sugar. Stir together with a spatula or shake mason jar vigorously with a lid. Refrigerate for a minimum of 4 hours.
• Store jam in the refrigerator and use within 10 days for best quality.
• Freeze extra jam for up to one month. Use defrosted jam within 7 days for best quality.

RASPBERRY CHIA JAM

Steps:

• Put the raspberries in a pan with the vanilla and honey, then cook over a low heat for 5 mins or until the berries have broken down.
• Stir through the chia and cook for 10 mins. Set aside to cool completely (it will thicken significantly as it cools). Spoon into a bowl or sterilised jar. Great on toast, swirled through porridge or in yogurt. Will keep in the fridge for up to one week.

CHIA SEED JAM

Steps:

• Soak chia seeds in water until mixture has a jelly-like texture, about 5 minutes.
• Heat raspberries, blackberries, blueberries, strawberries, and honey in a saucepan over medium heat until berries are soft, about 15 minutes. Lightly crush berries with a fork or masher.
• Stir chia seed mixture into berry mixture. Remove from heat and let cool for at least 10 minutes.