1 ½ kg of fresh
strawberries
1 rhubarb stalk (optional)
½ cup of
whole chia seeds
4-5 TS coconut
sugar (depending how sweet you like it)
5
sterilized jars – middle size
Mash the
strawberries in a pot, add rhubarb and coconut sugar. Bring to boil on a middle heat level
and then cook for 5 minutes while stirring all the time. Add chia seeds and
cook for another 4-5 minutes. The mass should not be liquid, but not to thick eihter
(it will get thicker while cooling down). Fill the jam in to the jars. Close
them tide and turn upside down - you do not need to sterilize the jam. Leave
jam cooling at room temperature.
If you turn
the jar in few minutes (aprox. 15 min) just try a little test. If you nock on
the lid, you should not hear any muffled sound. You may be sure, that your jam
lasts for at least 6 months.
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