Strawberry Rose Jam
- Vegan + Gluten-Free -
This summer jam is fresh, packed with flavor, omegas and fiber. Itβs so simple to make and much more nutritious and affordable than store bought jam. Use this jam to spread on a croissant or toast, as a topping in oatmeal, in place of jelly for your pb&j, to dip in fruit, on top of a cheesecake or even in smoothies.
INGREDIENTS
2 cups of strawberries, sliced
1 tbsp rose water
1 tbsp cantaloupe syrup, agave or maple syrup
2 tsp of chia seeds
2 tsp coconut sugar
1/2 lemon, juiced
CREATE
In a small saucepan, add strawberries, chia seeds, coconut sugar, rose water, lemon juice, and syrup. Let it all simmer on low to medium heat for 15 mins. until it thickens. Remove from heat and let it cool for 5 minutes.
If you like your jam chunky, youβre done! If you like a smoother, silkier jam, mash it up in the saucepan with a wooden spoon or use a hand blender or mortar and pestle until it reaches your desired consistency.
Store in a container with a tight fitting lid. You now have jam for a couple weeks!
NOTES:
Waste Free Tip: Save the strawberry tops for a delicious nutrient packed tea or to make strawberry top infused vinegar.