The best Wednesday afternoons are those, where the jam is simmering on a small fire, filling the room with delicious aromas of sweet fruit and herbs. Making jam is always fun with the kids or can be done quickly in between things too.
This way you can add all kinds of healthy stuff and lower the sugar level of your stock of jam in comparison to the ones from the supermarket. Star anise or Illicium Verum, makes a wonderful combo with the strawberries. It's a herb with antiviral, antibacterial and antifungal properties and is supposed to be good for beating Candida. That comes in handy when you want to stock a large batch of jam pots.
The chiaseeds will make sure you get a solid jam and contain a considerable amount of omega 3-fatty acids, phosphor, calcium, potassium and manganese. They originate from Mexico and Guatemala, where they were build since the time of the Aztecs. Superfood and super pretty; looks like small dino eggs!
- 2 kg strawberries
- 4 tbsp chiaseeds
- 3 pieces large whole star anise
- 1 bag pectine powder for low sugar jam
- 5 tbsp heaped with brown cane sugar
Put the washed strawberries together with the star anise in a big pot with a big surface on a low heat, so the jam can loose its excessive moist easily. When everything is done, you could use a pestle to grind everything fine. Add the other ingredients while stirring an let it thicken on a low heat.
Use cleaned vessels to put the hot jam in and fill to the edge. Close well and let it cool down turned upside down before putting it in the fridge or storeroom.
When stored in the fridge, you could keep them for many weeks. If you want to keep them in a storeroom, make sure you cooked the vessels well before filling so all the bacteria were killed.