“Knackered Mums” nutritionist Thalia Pellegrini has kindly donated this delicious low-sugar strawberry jam recipe to The Allergy Team. Jen’s children enjoy it so much that she always makes double the recipe.
- 235g frozen strawberries (or fresh if you’d rather)
- 45ml lemon juice
- 40g maple syrup
- 1 tsp vanilla extract
- 12g chia seeds
- In a small saucepan over medium-low heat, add the frozen strawberries, lemon juice, vanilla extract and maple syrup. Simmer for about 15 minutes, giving the occasional stir. Use a potato masher to help break up the strawberries.
- Stir in the chia seeds and continue to simmer for about 5 minutes more until the mixture starts to thicken. Remove from the heat and let it cool.
- Any leftover jam can be kept in the fridge for about a week.
Team Tip: Thalia suggests adding a dollop of this on rice cakes for a snack or trying it on porridge.
**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.