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Berry Chia Jelly Recipe

Forgo store-bought jelly for this homemade version that uses maple syrup as a sweetener and features hulled berries and chia seeds.

| September 2019

berry-chia-jelly 

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

Ingredients:

  • About 1 cup hulled strawberries or raspberries
  • 2 tablespoons chia seeds
  • 2 tablespoons pure maple syrup
  • 1/4 cup water

Directions:

  1. Blend all the ingredients in a blender for a minute or so, until they form a smooth liquid.
  2. 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.
  3. 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:



vegan-treats Starting with simple staples and sweet breakfast recipes, through grab-and-go bars and balls and easy traybakes for treats on the go, to indulgent cakes, cookies, cheesecakes, tarts and pies, and a whole chapter on chocolate, nothing is off limits in Emma's recipes. With a section on special occasion cakes to serve for any celebration, Vegan Treats covers every possible plant-based dessert you could need or want. As well as being vegan, these sweet delights are also gluten-free, diary-free and free from refined sugar, with plenty of nut-free and raw options, so they will fit into any diet, whether you're a full-time vegan or someone looking to cut down on animal product consumption. From Peanut Butter Chocolate Cheesecake Slices and Chocolate Fudge Flapjacks, to Banoffee Pie and Carrot Cake, along with recipes for vegan milks, butters, icing and sauces, Emma covers every aspect of baking for a plant-based diet.

Reprinted with permission from Vegan Treats: Easy Vegan Bites and Bakes by Emma Hollingsworth and published by Kyle Books, 2019.



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