Make this jam with fresh strawberries or strawberry juice pulp
My mom makes strawberry jam once in a while. My grandmother did the same. I love it. Home made jam!
On Saturday morning, I traditionally go to the Noorder Market in Amsterdam to buy a bunch of fruit and veggies. I also buy croissants. A croissant with jam (home made too now!) is my tiny Saturday brunch. With an espresso.
Mashed strawberries or pulp
Last week I made this juice of strawberries, apple, lime and basil. When juicing strawberries you’ll end up with quite some pulp. The pulp is great for the jam. It’s a waste to throw it out, really!
I have a huge jar with chia seeds in my kitchen cupboard. Usually I mix it through my breakfast of oatmeal, nuts/seeds and fruit. I also used it for a (pulp) cake once, when I ran out of eggs. Did you know that chia seeds are a substitute for eggs? The cake turned out really well. But it’s not just useful for a breakfast bowl or cakes… It’s perfect for jam!
And did you know that you can make strawberry jam with only strawberries and chia seeds? Well, now you know!
- 1 tablespoon of chia seeds
- 1 tablespoon water
- 1 handful of strawberries or strawberry pulp (for example from this juice )
- With fresh strawberries: clean the strawberries and mash them with a fork or puree them briefly in a food processor.
- Mix 1 tablespoon of chia seeds with 1 tablespoon water and soak for 10 minutes. (you could probably also soak the chia seeds in the strawberry mash)
- Mix the chia seed with the strawberry puree or pulp.
- Store in the fridge for an hour before serving.