By Hayley Tia
When fruit is plentiful, jam can be a great way to preserve this bounty of sweetness for longer. Unlike regular store-bought varieties, this recipe uses NO ADDED SUGAR, but instead uses nutritious additions that are far more wholesome for you and your crew.
2 cups of freshly diced fruit (in this case we have used strawberries)
¼ cup of water
Juice from 1 lemon
3 heaped tablespoons of chia seeds
Start by sterilizing one large repurposed glass jar. To do this either place jar in a preheated oven at medium heat for 20 minutes or place it in boiling water for 10 minutes. Once sterilized, leave it to cool and air dry on a clean kitchen towel or drying rack.
In a small saucepan add your fruit and water. Bring to a simmer then turn to low heat, stirring occasionally.
Use the back of the spoon to crush the larger chunks of bubbling fruit to break it down.
Cook for approximately 15 minutes until the fruit is soft and syrupy. Turn the heat off and add the lemon juice and chia seeds. Stir to combine.
Transfer to the sterilized jar, seal the lid and refrigerate until cool. Store in the fridge and consume within 7-10 days.
Many store-bought jams contain more than 50% sugar, this jam has no refined sugar added, only the goodness from the fruit itself- including all those wonderful ripe flavors. The superpowers come from the chia seeds in this recipe, providing the perfect gelatinous texture. Once combined with the juicy fruit mixture they swell and thicken into a superfood spread loaded with protein, omega-3 fatty acids, minerals, and fiber.
Try this simple homemade jam recipe with almost any sweet ripe fruit that is abundant where you are cruising right now; mangos, passionfruit, pineapple, papaya, berries.
Let us know in the comments below your favorite combinations.
A liveaboard sailor and professional copywriter, creating content from the cabin of her floating home. Prior to life on the water, Hayley owned and operated a seaside cafe for over 7 years whilst starting a degree in marine biology. She now enjoys the space and time the liveaboard life has given her and enjoys preparing nutritious meals in the galley as well as utilising her qualifications as a yoga instructor to lead morning yoga sessions on the beach at each new anchorage.
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