Blackberry season is well and truly here - the time of year when there’s a role reversal and the kids are pressuring me to head out for a walk for some hedgerow snacks!
Blackberry jam is a seasonal staple in our household, but this year I wanted to try a sugar free version. I normally try to cook processed sugar free, and jam is one of the exceptions I make, mainly for the preservative qualities. But with the kids (and me) not having consumed much processed sugar during lockdown - eating almost exclusively from home - I was reluctant to start feeding them 50/50 fruit/sugar jam - not least because the rest of the sugar free cooking we do will suddenly seem less tasty!
This simple recipe is a variation of my blackberry compote, just simmered a little longer and with more chia seeds added at the end to absorb the liquid and create the ‘jam’ texture. The same recipe makes a beautiful compote with a little less cooking and half the amount of chia seeds. So far we’re our family are loving it spread thick on toast, or paired with yogurt as a pudding.
I may well still make some jam with sugar to see us through the winter, but for now this recipe is proving popular for breakfast ad beyond. I’d love to know your thoughts - I hope you enjoy!
Recipe: Blackberry Jam, Sugar Free
Makes 2 small/medium size jars of jam
Ingredients:
600g blackberries, washed
4 tbsp honey (local if possible)
1 tsp cinnamon
Few gratings fresh ginger (or 1tsp dried ginger)
3 tsp chia seeds
1tsp vanilla extract
Method:
Begin by preparing your glass jars, washing and sterilising.
Place blackberries, honey, cinnamon and ginger in a pan and add a splash of water.
Simmer for approximately 20 minutes, checking and stirring regularly, until there is just a small amount of liquid left around in the pan.
Remove from heat, add chia seeds and vanilla extract. Stir well and leave to cool.
When cool place in glass jars.
Keeps for approximately one week in the fridge.
