Blueberry jam

Borrowed and adjusted from FODMAP recipe books.

Ingredients

200 g blueberries

1-2 tbsp maple syrup

1 tbsp lemon juice

1 tsp vanilla extract

pinch of sea salt

2 tbsp chia seeds

Instructions

Step 1

Cook the blueberries over medium heat for 7-10 minutes or until the berries become a bit syrupy. You can mash the berries a bit with a small spoon or keep them as is.

Step 2

Take the pan off the heat and stir in the lemon juice, salt, maple syrup and vanilla extract. Taste to make sure you have the sweetness you want.

Stir in the chia seeds and make sure they are well incorporated. Leave to cool a bit.

Step 3

In the meantime prepare a glass with a tight lid by pouring boiling water into the glass and lid- be careful with this. I do this in the kitchen sink. It helps to keep your jam from going bad too quickly.

Step 4

Quickly pour out the boiling water and dry the glass on the outside and shake to make sure reasonably dry instead as well, Do not burn your hands!
Pour in the jam and close the lid. Store in fridge for up to one week.

Tips

Try to take the teaspoon full you need and then put the jam back in the fridge. Keeping it out on the breakfast table will decrease the life. However just remember you finally have a jam with no E-numbers.

I buy blueberries in season and freeze in bags of 200 grams for this jam.

You can try with strawberries or a mix of both as well. I like the blueberries best.

Blueberries are still fruit and though low FODMAP, portion size matters.

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