Waking up on a cosy morning with rain falling gently outside, with nothing to do, but enjoy your morning? Those are honestly my favourite types of mornings. They don’t happen very often, so when they do make an unexpected return, I won’t waste a minute of it.
On these mornings, I like to plod along to the kitchen in my dressing gown, and make breakfast as quick and simple as I can, so I can get back into bed and enjoy the rain.
My go to on these days is: A cup of freshly brewed Earl Grey tea in my favourite large handmade ceramic mug, and a stack of delicious gluten free sour-dough toast slathered in butter and my homemade jam. They all go onto a tray and off back to bed I trot, to enjoy my simple breakfast while reading a magazine and listening to the rain pattering outside.
So why Homemade Jam vs Store-bought Jam?
When I first thought about making homemade jam, I thought it was going to be very time-consuming, full of sugar and honestly just not worth my time. But then I saw a 3 ingredient Jam recipe floating around and thought I could give that a go. This was at the beginning of the year, and I haven’t looked back since.
The idea that making Jam at home is old fashioned and will take a lot of effort and time, is just not true.
When I would buy jam from the shop, I always tried to get one that was more fruit than sugar. Keeping an eye on what is actually in your store-bought food, can be a real opener. All the unnecessary ingredients that are added to so many foods, can be a disaster for your health. Which is why making your own (where possible) is so important, and empowering.
When buying store-bought jam, the cheaper you go, the higher the sugar content. Next time you are at the store, have a look at the ingredients on the different brands of jams, and see which ones uses sugar (or a sugar syrup) as the first (and therefor the largest ingredient) in the jam. When going for high quality jam: aim for jams that have the least ingredients on the label and fruit as the first ingredient (meaning the jam will be mostly made from actual fruit).
So why go for homemade then?
Well like anything, having a input into your own food and diet is empowering and helps you to understand and appreciate what is going into your body with eat bite. When we make our own jam, we have control over the flavour, the quality and the nutritional value.
Homemade Blueberry Jam
2 cups frozen blueberries (or whatever fruit you choose)
2 tablespoons chia seeds (the gelling agent)
1 tablespoon maple syrup (optional)
- Sterilise a jar to place your jam in once made. Make sure you sterilise the entire jar including the lid, so no cross contamination can occur.
- In a saucepan, add the blueberries and cover with a lid. Bring the blueberries to boil, then add in the maple syrup (if including), then reduce heat to a simmer for 10 minutes. (The blueberries will release their juice, helping to keep the berries from sticking to the saucepan, though you can give them a stir just to be on the safe side.)
- Remove from heat.
- With a potato masher, mash up the blueberries till a consistency you like. (You can keep it more chunky or remove all the chunks.)
- Remove the lid, and add the chia seeds to the mix, and stir in.
- Leave the mixture and let it sit in the saucepan off the heat, for 10-15 minutes.
- After the time is up, give your jam a taste test. If it is tasting good, transfer it straight into the jar, and pop into the fridge. If the mixture is too watery still, add in another tablespoon of chia seeds, mix in and allow to sit again. If the taste isn’t sweet enough for you, add in more maple syrup.
- Keep in your fridge for up to 1 week.