I’m not really big with jumping on food bandwagons (unless, you know, for a legitimate health reason)…gluten free this, sugar free that, Paleo what-the? I generally just eat whatever I like – pretty simple really, real food, that tastes good, easy. The same is generally applied to what Eleanor eats (you can follow along on my Instagram account with what our little hippo is munching on with the hashtag #eleanoreats). She eats usually the same dinners as us, and we sit down and have lunch and breakfast together mostly. I’m not pedantic about keeping her diet entirely sugar free, but I am conscious of it and try and limit it where possible.
Jam, in my opinion, is one of life’s great delights. Gorgeous homemade berry jam on a fresh piece of bread or lightly toasted for breakfast, what’s better?! My love for the humble homemade jam extended so far as to make 200 jars of blueberry and vanilla jam as favours to our wedding guests. Jam, it appears, is my jam. But jam = sugar. Lots of sugar (hence why it taste so good! Oh dear…) I was skeptical about a sugar free jam, surely it would taste like rubbish, just cooked berries? But this one seemed both super simple to make in my Thermomix, and I can report back that it actually doesn’t taste like rubbish! In fact, rather delicious, blueberry and vanilla is particularly pleasing as usual. So now I can happily slather Eleanor’s toast with this and feel all wholesome and like I’m totally nailing this Mothering gig. Winning.
Sugar Free Blueberry and Chia Jam
300g frozen blueberries
40g maple syrup (the good stuff, not the ‘maple flavoured syrup’)
10g vanilla essence
25g white chia seeds
Place the berries in your Thermomix bowl, blitz them on Turbo for a few times. Add in the vanilla and maple syrup. Cook for 15 minutes on speed 2 at 90 degrees without the measuring cup on. Throw your chia seeds in and continue cooking at 90 degrees at speed 1-2 for 5 minutes or until jam thickens. Pour into a sterilised jar and refrigerate.
As with most Thermomix recipes, you could of course totally do this just on the stove. You don’t need a Thermie, I just happen to have one (complete luxury) and find it super simple and easy to do stuff like this in it. I also really like going rogue a lot of the time and old school, I think I will always cook this way to a certain extent. This recipe also doesn’t make a bulk load of jam, so double it as you like – it’s that good you’ll probably want to!