Recipe
Sugar-free strawberry jam with cranberry concentrate
Making your own fresh strawberry jam may seem like a lot of work, but with this recipe you will be finished in just 20 minutes. What’s more, the addition of Biotona Cranberry juice concentrate will make it even tastier and healthier! Cranberries have been used for many years as an aid to help avoid urinary complaints, as well as being packed with beneficial vitamins and minerals. The chia seeds give a little extra binding to the texture, while the cranberry concentrate provides a deliciously refreshing acidic flavour. Scrumptious in yoghurt, oatmeal porridge or just on a slice of bread!
| Ingredients (1 jar) | |
|---|---|
| Strawberries, frozen or fresh | Approximately 250 grams |
| Biotona Chia Seed | 1 tablespoon |
| Date syrup (or 2 finely chopped dates) | 1-2 tablespoons |
| Biotona Cranberry juice concentrate | 2 tablespoons |
| Necessities |
|---|
| Cooking pot |
- Put the strawberries in a cooking pot and bring them to the boil on a low heat. Allow them to continue boiling until all their juice is released and the fruit is soft enough to be mashed with a fork.
- Puree the strawberries until no large pieces remain.
- Add the chia seed and the date syrup to the pot. Stir in well and bring back to the boil. Allow the mixture to simmer for 5-10 minutes (depending on how juicy the fruit was), until the consistency starts to get thicker.
- Remove the pot from the heat and stir in the concentrated cranberry juice.
- Set to one side and allow to cool at room temperature. During this cooling process, the jam will get even thicker.
- Once fully cooled, pour the mixture into a jam jar. A sealed jar can be kept in a fridge for up to 5 days.
- Serve with yoghurt, porridge, rice waffles or toasted sour-dough bread.
