Dzem od jagoda bez secera (Strawberry jam without sugar)

Sastojci: 400 g jagoda (iseckanih), 2 kašike vode, 1 kašičica čia semenki (fino mlevenih), 1 kašičica limunovog soka.

Priprema:

1. Iseckajte jagode.

2. Stavite ih u šerpu sa vodom.

3. Poklopite. Dovedite do ključanja.

4. Smanjite na srednju vatru (4) i ostavite da ključa 15 minuta.

Dodavanje limunovog soka je neophodno da bi se džem čuvao duže od 7 dana - sprečava rast bakterija.

5. Izgnječite jagode gnječilicom za krompir ili viljuškom.

6. Nastavite da kuvate na srednje niskoj vatri (3) još 30 minuta dok se ne smanji za pola.

Mehurići će se smanjivati kako tečnost isparava. Redovno mešajte kasikom ili špatulom da biste sprečili da džem zagori. Pred kraj kuvanja, stalno mešajte.

7. Dodajte čia semenke i promešajte.

8. Sterilišite tegle.

9. Ostavite da se ohlade.

10. Sipajte u teglu.

11. Čuvati u frižideru.

Napomene:

Koristite mleveno čia seme za ovaj džem kako ne biste dobili lepljivo čia seme. Sameljite vise čia semena u procesoru za hranu dok ne postanu praškaste. Odlične su za zgušnjavanje.

Vreme kuvanja - kuvajte džem dok se ne zgusne. Što je gušći, to će imati prirodniju slatkoću.

Ingredients: 400 g strawberries (diced), 2 tablespoons water, 1 teaspoon chia seeds (finely ground), 1 teaspoon lemon juice.

Preparation:

1. Chop the strawberries.

2. Place them in a saucepan with water.

3. Cover. Bring to the boil.

4. Turn down the medium heat (4) and let it bubble away for 15 minutes.

Adding the lemon juice is to store the jam for longer than 7 days - it prevents the growth of bacteria.

5. Mash the strawberries with a potato masher or with a fork.

6. Continue to cook on medium low heat (3) for another 30 minutes until reduced by half.

Bubbles will become smaller as the liquid evaporates. Stir regularly with a spatula to prevent the jam from burning. Towards the end of cooking, stir constantly.

7. Add the chia seeds and stir.

8. Sterilize jars.

9. Leave to cool.

10. Fill into a jar.

11. Store in the fridge.

Notes

Use ground chia seeds for this jam so you don't get any gloopy chia seeds in it. Ground a whole bunch of chia seeds in a food processor until they resemble a powder. They're great for thickening.

Cooking time - cook the jam until the jam is thick. The thicker it is, the more natural sweetness it will have.

Ingredients: 400 g strawberries (diced), 2 tablespoon water, 1 teaspoon chia seeds (ground), 1 teaspoon lemon juice.

Preparation:

1. Chop the strawberries.

2. Place them in a saucepan with the water.  

3. Cover. Bring to the boil. 

4. Turn down the heat medium (4) and let it bubble away for 15 minutes.  

Adding the lemon juice is to store the jam for longer than 7 days - it prevents the growth of bacteria.

5. Mash the strawberries with a potato masher or with a fork.

6. Continue to cook on medium low heat (3) for another 30 minutes until reduced by half. 

Bubbles will become smaller as the liquid evaporates. Stir regularly with a spatula to prevent the jam from burning. Towards the end of cooking, stir constantly.

7. Add the chia seeds and stir. 

8. Sterilize jars.

9. Leave to cool. 

10. Fill into a jar. 

11. Store in the fridge. 

Notes

Use ground chia seeds for this jam so you don't get any gloopy chia seeds in it. Ground a whole bunch of chia seeds in food processor until they resembled a powder. They're great for thickening.

Cooking time - cook the jam until the jam is thick. The thicker it is, the more natural sweetness it will have.