Jam typically contains both the juice and flesh of a fruit or vegetable, in this case, it is for mixed berries. Since berries are known to be on the sour side, it makes this recipe perfect to be paired with richberry. It is also important to note that blueberries and raspberries break down quite easily. If you want chunks of fruit in the jam, don’t chop the strawberries too finely. Consider halving small strawberries and cutting large strawberries into quarters.
· 1 cup blueberries
· 3/4 cup chopped strawberries (stems removed)
· 3/4 cup raspberries
· 2 tablespoons lemon juice (from about 1/2 a lemon)
· 1 1/2 tablespoons chia seeds
· 2 tablespoons sugar
Combine the blueberries, strawberries, raspberries, and lemon juice in a medium saucepan. Give everything a quick stir.
Cook the fruits over medium heat for about 10 to 12 minutes, stirring occasionally until the fruits break down. The fruit should look like a syrupy, runny sauce. (If you want a smooth jam without chunks, use the back of a wooden spoon or a fork to mash large chunks of fruit.
Remove the saucepan from heat. Mix in the chia seeds and let the jam sit for 10 minutes to thicken. Taste and add additional lemon juice to taste.
Cool to room temperature, then transfer to a jar and refrigerate. The jam will continue to thicken in the refrigerator. Store it for up to 3 to 4 weeks.
Consume Miracle Berry: Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during the preparation of ingredients). Ensure to remove pits to avoid a bitter taste.
Fact: The active ingredient miraculin from miracle berry will turn sour foods such as lemon, lime, orange, grapefruit, non-fat yoghurt and other citrus food to taste sweet without adding sugar. We recommend two halves or 2 servings for maximum effectiveness. Make sure to follow instructions from the back of the packaging.
2 tablespoons sugar 97 Calories