Pick ‘n’ Mix Fruit & Chia Jam

Sweet spreads such as jams can contribute a lot of unnecessary sugar to your child’s diet, particularly if they enjoy it on a regular basis. Making your own is a sinch with this easy recipe and a great way to make use of cheap, fresh fruits that are in peak season. While our pick ‘n’ mix fruit & chia jam remains on the sometimes food list it does contain less sugar compared with commercial varieties and the added goodness of some chia seeds. To encourage your kids to make the switch and enjoy your homemade jam try mixing a little with their usual jam and gradually add more of your own until they none the wiser. Enjoy.

Nutrition Note: A surprisingly simple recipe that allows you to make your own jam, controlling the amount of added sugar and avoiding unnecessary artificial colours, flavours and preservatives.

As seen in our Winter Winners 2015 magazine. You can read more about the current and back issues of our magazines and buy them online here:

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Ingredients

• 500g pick 'n' mix fruit e.g. fresh or frozen berries, nectarines, peach, pear, plum, rhubarb
• juice of 1/2 lemon (optional)
• 1 cinnamon stick (optional)
• 1/4 cup pick 'n' mix sweetener e.g. honey or maple syrup (or chosen sweetener)
• 2-3 tbsp chia seeds
• For our strawberry jam we used: 500g strawberries, juice of 1/2 a lemon, 1/4 cup maple syrup, 2 1/2 tbsp chia seeds

Method

Step 1

Peel and chop your chosen fruit then place in a small saucepan over medium-high heat. Add the lemon juice and cinnamon, if using, and bring to the boil. Reduce the heat to medium and simmer for 5-15 minutes, depending the type of fruit, of until the fruit has broken down. -

Step 2

Mash with a fork or masher until you have the desired consistency. Add your chosen consistency. Add your chosen sweetener and stir to combine. Add 2 tbsp of chia seeds, stir to combine then remove from the heat and set aside for 5-10 minutes to thicken. Add an additional 1-2 tsp of chia seeds if your jam appears thin and allow to sit for a further 5-10 minutes. -

Step 3

Allow the jam to cool, transfer into a sterilised jar or airtight container and store in the fridge for 2-3 weeks or in the freezer for 6 months. -