{"id":3765,"date":"2020-01-25T12:05:46","date_gmt":"2020-01-25T04:05:46","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=3765"},"modified":"2020-01-25T12:08:33","modified_gmt":"2020-01-25T04:08:33","slug":"strawberry-chia-jam","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/strawberry-chia-jam\/","title":{"rendered":"Strawberry chia jam"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"575\" height=\"383\" src=\"http:\/\/www.foodfourthought.com.au\/blog\/wp-content\/uploads\/2020\/01\/Strawberry-Chia-Jam-575x383.jpg\" alt=\"\" class=\"wp-image-3766\" srcset=\"http:\/\/www.foodfourthought.com.au\/blog\/wp-content\/uploads\/2020\/01\/Strawberry-Chia-Jam-575x383.jpg 575w, http:\/\/www.foodfourthought.com.au\/blog\/wp-content\/uploads\/2020\/01\/Strawberry-Chia-Jam-300x200.jpg 300w, http:\/\/www.foodfourthought.com.au\/blog\/wp-content\/uploads\/2020\/01\/Strawberry-Chia-Jam-768x512.jpg 768w, http:\/\/www.foodfourthought.com.au\/blog\/wp-content\/uploads\/2020\/01\/Strawberry-Chia-Jam-1536x1024.jpg 1536w, http:\/\/www.foodfourthought.com.au\/blog\/wp-content\/uploads\/2020\/01\/Strawberry-Chia-Jam-2048x1365.jpg 2048w, http:\/\/www.foodfourthought.com.au\/blog\/wp-content\/uploads\/2020\/01\/Strawberry-Chia-Jam-150x100.jpg 150w, http:\/\/www.foodfourthought.com.au\/blog\/wp-content\/uploads\/2020\/01\/Strawberry-Chia-Jam-400x267.jpg 400w\" sizes=\"(max-width: 575px) 100vw, 575px\" \/><\/figure>\n\n\n\n<p>Strawberry season signifies summer for me.  The beautiful rich red colour, sweet smell and amazing flavour of a ripe berry makes me want to use them in as many ways as possible.  Making jam is not only a great way to preserve them to use later but also a fabulous way to use up slightly over ripe fruit.  This &#8220;healthy spin&#8221; on jam means it has less sugar and is bursting with strawberry flavour.<\/p>\n\n\n\n<p><strong>Strawberry chia jam<\/strong><\/p>\n\n\n\n<p>No: Gluten \/ Grain \/ Dairy \/ Soy \/ Refined sugar<br>Suits: Vegetarian, Vegan, Paleo, Low carb option<\/p>\n\n\n\n<p><strong>You will need<\/strong><br>Storage jar\/container<br>Spatula<\/p>\n\n\n\n<p><strong>Ingredients<\/strong><br>30g (2 tablespoons) chia seeds<br>250g fresh strawberries, washed and leaves removed<br>1 teaspoon vanilla extract or paste<br>25g maple syrup (or sweetener of your choice)<\/p>\n\n\n\n<p><strong>Preparation&nbsp;<\/strong><br>1.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Add chia seeds to mixing bowl, mill with <strong>MC on \/ 30 secs \/ Speed 10<\/strong>. Scrape down. Add strawberries and vanilla, chop with <strong>MC on \/ 20 secs \/ Speed 4<\/strong>. Scrape down, cook with <strong>MC on \/ 7 mins \/ 100\u00b0C \/ Speed 2<\/strong>. <br>2.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;  Add maple syrup and mix with <strong>MC on \/ 10 secs \/ Speed 3<\/strong> or until incorporated. <br>3.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Pour mixture into sterilised jar and store in fridge until needed.&nbsp;<\/p>\n\n\n\n<p>DOUBLING THIS RECIPE: You can double this recipe easily.&nbsp; You may need to cook it for a minute longer to get the consistency you want. <\/p>\n\n\n\n<p><strong>My tips<\/strong><br>*  Using black chia seeds will get a very firm jam consistency once set while white chia seeds don\u2019t swell up quite as much and the jam will be a softer set.\u00a0 I used white seeds.<br>* This will keep in a sealed jar in the fridge for up to a month. <br>*\u00a0 Use this as a filling in <a href=\"http:\/\/www.foodfourthought.com.au\/blog\/raw-lamingtons\/\">Raw Lamingtons<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"\n<p>Strawberry season signifies summer for me. The beautiful rich red colour, sweet smell and amazing flavour of a ripe berry makes me want to use them in as many ways as possible. Making jam is not only a great way to preserve them to use later but also a fabulous way to use up [&#8230;]<\/p>\n","protected":false},"author":2,"featured_media":3766,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[87,57,70,31,73,28,50,74,54,48,72,71,42,35,75,65,67,27],"tags":[15,127,139,104,142,101,122,143,124,119,141,140,113,107,144,135,137,100],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3765"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=3765"}],"version-history":[{"count":3,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3765\/revisions"}],"predecessor-version":[{"id":3776,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3765\/revisions\/3776"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/3766"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=3765"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=3765"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=3765"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}