Jelly really takes me back to being little: jelly sandwiches for tea, a spoonful of jelly stirred into hot rice pudding, my mom’s incredible cake filled with jelly that my brother and I simply referred to as “jelly cake,” my grandma’s amazing homemade jelly tarts …
I tend to stay away from traditional store-bought jelly due to its insanely high sugar content, but I still love the stuff, so of course I make my own. It’s ridiculously easy to make, and it tastes just as good (if not better).
Makes 1 medium jar
- About 1 cup hulled strawberries or raspberries
- 2 tablespoons chia seeds
- 2 tablespoons pure maple syrup
- 1/4 cup water
- Blend all the ingredients in a blender for a minute or so, until they form a smooth liquid.
- Pour the mixture into a small saucepan and heat over medium heat until it starts to boil. Reduce the heat to low and cook, stirring, for about 20 minutes, or until it starts to thicken.
- Let the jelly cool and then pop it into a clean airtight jar and store in the fridge for up to 5 days or freeze in an airtight freezerproof container for up to one month.
Also from Vegan Treats:
Reprinted with permission from Vegan Treats: Easy Vegan Bites and Bakes by Emma Hollingsworth and published by Kyle Books, 2019.