After a whirlwind trip, eating my way through Paris with one’s trusty steed in tow (Lifestyle blogpost on this to follow suit), I now write you from the quaint and idyllic arm chair that I call home (otherwise known as London).
Seated at the Coffee Works Project, a hidden gem in Angel, I’m poised to share with you a beautiful strawberry and chia jam preserve which I was inspired to make on the day that I left for Paris (yes, it happened!). The upshot is that it contains no added sugar (but xylitol instead), is healthier than you would expect and is easier to make than you would think.
Personally, I chose to enjoy this lovely strawberry preserve with some clotted cream (decadent, I know)... a decision that I implore you to make too because it is absolutely magnifique!
Recipe: Strawberry and chia jam
2 punnet of strawberries
1 cup of xylitol
1/2 lemon squeezed
1 vanilla pod
1/2 chia seeds
1 teaspoon of pectin
Wash the strawberries well, and cut off the stalks. Then slice them in half.
Put the chia seeds in a half a glass of water just so they can bloom- for about 10 minutes.
Put the strawberries and chia seeds into a pot on a low heat and add the rest of the ingredients.
This will take about 20 minutes, you will know that your jam is done and ready to be cooled once the strawberries are quite mushed and soft when you poke them.
Once you reach this stage, add one teaspoon of pectin (this is used to preserve the jam). Give it a quick stir and allow to cool.