30th January 2018 Helen

It wouldn’t be January without some sort of purge going on, would it? To be fair, I haven’t made any resolutions or joined any gyms (as if), but in my ongoing pursuit of a waist, and with a little encouragement from my friend and fellow cake maker and eater Emily over at The Nest, I am kicking the sugar – or at least cutting back. And, as everyone knows, misery loves company and, as this house isn’t actually a democracy, whatever goes for mama goes for everyone else. So, the good news for anyone who is equally inclined to cut…

Sugar-free Pancakes and Fruity 'Jam': a fast and (secretly) healthy family favourite
Print Recipe
A two-minute fruity and easy alternative to jam. Perfect on cakes, breads or pancakes - or mixed with natural yoghurt. Recipe works (so far) for strawberries, raspberries or blueberries.
Servings Prep Time
1 bowl / jar 3 minutes
Cook Time
2 minutes
Servings Prep Time
1 bowl / jar 3 minutes
Cook Time
2 minutes
Sugar-free Pancakes and Fruity 'Jam': a fast and (secretly) healthy family favourite
Print Recipe
A two-minute fruity and easy alternative to jam. Perfect on cakes, breads or pancakes - or mixed with natural yoghurt. Recipe works (so far) for strawberries, raspberries or blueberries.
Servings Prep Time
1 bowl / jar 3 minutes
Cook Time
2 minutes
Servings Prep Time
1 bowl / jar 3 minutes
Cook Time
2 minutes
Ingredients
Servings: bowl / jar
Instructions
  1. Prepare your ingredients.
  2. Put the fruit (frozen or thawed) in the pot with the water and heat gently until the fruit softens (c. 2 minutes).
  3. Add the vanilla, chia seeds and agave syrup (if using) and bring the mixture to the boil. Stir constantly.
  4. Blend using the stick blender until the berries are pureed. Return to the heat and - stirring constantly, allow the mixture to thicken (c. 1 minute).
  5. Remove from the heat and allow to cool. The jam is ready to use straight away or can be stored in a clear, sterilised tub / jar in the fridge for a week.
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