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1 Berries and Apple Chia Jam

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Berries and Apple Chia Jam

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Ingredients

0 jar(s)

  • 60 g chia seeds
  • 1 Cup water
  • 2-3 medium to large apples peeled and roughly chopped, (I used both red and green)
  • 2 heaped cups of Mixed Berries, (I used frozen and did not thaw before cooking)
  • 1 tablespoon water
  • 1/2 lemon juice
  • 50 g maple syrup (use whatever sweetner you prefer)
  • 3-4 jam jars
  • boiled water
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  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
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Recipe's preparation

  1. Gentle stir setting1. Clean jars well and place boiled water in each. Leave until your ready to pour your Jam. Empty out the water then. Do not dry with towel inside the jar. Leave as is.  (see tips)

    2. Place chia seeds and the 1 cup of water into a separate bowl and leave to set. The chia seeds should absorb all the water.

    3. Place apples in the bowl and chop on speed 5 for 5 secs. Scrape sides and repeat.

    4. Add lemon juice and 1 tablespoon of water and cook for 10 mins, 90C on speed 2. 

    5. Add berries to bowl and chop on speed 4 for 5 secs. Repeat if necessary as you want to make sure its broken down. 

    6. Scrape sides and add chia seeds and maple syrup. Cook for 30 mins on 100C, Reverse and speed 2.

    7. Check jam at this stage and if it needs to thicken more, then cook for another 10 mins. 

    8. Mix Jam on Reverse, speed 3.5 for 10 secs. Scrape sides and repeat to blend the mixture.

    9. Pour into prepared jars and place lid on immediately to vaccuum seal your Jam. 

    10. Leave jars to cool entirely before placing into the fridge. (see tips)

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Tip

* You can also heat jars in stove on 180C for 15 mins if you want to sterilize them that way. 

*I'm not sure of the time the jam will last. I'm guessing roughly 3 to 4 weeks. Will check my batch and report back once I know. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Really enjoyed this jam,

    Submitted by aadavid on 2. March 2016 - 14:29.

    Really enjoyed this jam, thankyou.  I also used rice malt syrup and frozen raspberries. Will definitely make again. Thanks.

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  • Hi Jackie I'm so glad you

    Submitted by The Power of Real Food on 20. August 2015 - 22:29.

    Hi Jackie

    I'm so glad you enjoyed it. Yes, I love the fact that there is no refined sugar. The jam usually lasts us a 3 weeks to a month as its the amount of time we eat it in and its been fine. 

    Please try out some of my other recipes as well or visit my facebook page called The Power of Real Food. tmrc_emoticons.)

    Come and join my page to see more of my recipes at The Power of Real Food


    (https://www.facebook.com/The-Power-of-Real-Food-315378415294780/)


     


     

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  • This was great. I used rice

    Submitted by Jackieattard on 20. August 2015 - 22:19.

    This was great. I used rice malt syrup and blueberries instead of mixed berries. I love the fact there is not any refined sugar. Thanks for sharing. 

     

    How long do you think it would last in the fridge?

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