Blueberry Chia Preserve. Make this refined sugar-free jam from scratch and then use it in all manner of baked treats.
There is something so homely about making preserves from scratch.
However, many recipes for homemade preserves are often high in refined sugar – some even higher in sugar than fruit. This wholefood recipe uses dried prunes and a little maple syrup to sweeten. Plus, the addition of chia seeds that absorb liquid and swell, lend this sugar-free preserve a gorgeous jelly-like texture.
The recipe can be jazzed up with the addition of a cinnamon stick or vanilla pod. Simply add to the simmering pan and remove once the berries are cooked. Other seasonal berries such raspberries and strawberries can also be used.
Makes about 2 cups
2 cups fresh blueberries
8 plump prunes, pitted and roughly chopped
2 tbsp black chia seeds
1-2 tbsp maple syrup
Combine blueberries, chopped prunes and ¾ cup of filtered water in a small saucepan. Over a low heat bring to a gentle simmer and continue to cook for 10-15 minutes until pulpy.
Remove from the heat and use a stick blender to puree until smooth. Stir through chia seeds and 1 tablespoon maple syrup. Leave to thicken for 10 minutes. Once thickened check the sweetness, adding extra maple syrup if needed.
Pour into a sterilised jar and store in the refrigerator. Use within 3 weeks.
– For breakfast, combine 1 cup almond milk with 3 tbsp chia seeds. Leave 30 minutes, then add a tbsp of preserve and nuts.
– Spread toast with almond butter and top with preserve.
– Spread between cake layers or dollop into thumb-print cookies.