Recipe: Strawberry chia jam »

Using Australian-grown produce Matilda’s frozen strawberries

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Matilda's Berries - Gallace family

Matilda's Berries - Gallace family

Matilda's Berries - Washed berries
Matilda's Berries - Frozen berries

 

Matilda's Frozen Berries were launched in late 2015 by the Gallace family and became the first business to produce locally grown fruit in commercial quantities. This tasty recipe features Matilda's frozen strawberries.

Third generation strawberry farmers Matt and Ruth Gallace run Sunny Ridge Farm which also has 800 acres of land elsewhere in Victoria and in Queensland. The berries are all hand-picked, washed and snap frozen in an entirely new purpose-built facility in the Yarra Valley. Read more on the launch of Matilda's berries here »

Lucy Steglet (aka SmoothieGirl) has a passion for highlighting healthy plant-based lifestyles. She facilitates cooking, nutrition and fitness presentations that showcase the world’s best and brightest wholistic health entrepreneurs, experts, educators and enterprises.

Lucy created this delicious recipe featuring Matilda's frozen strawberries. It's low on sugar, using chia seeds for thickening. Gluten-free, dairy-free, nut-free, mostly organic.

Strawberry chia jam

Makes two cups of jam

Ingredients

  • 2 cups frozen Matilda’s strawberries (slightly thawed and chopped in half)
  • ¼ cup maple syrup (or liquid sweetener or choice, to taste)
  • 2 tablespoons white chia seeds
  • 2 teaspoons of lemon juice
  • Water as needed

Method

  1. Place chopped strawberries, chia seeds and maple syrup into a blender. Blend on medium to high speed until preferred jam consistency is obtained. Add water one tablespoon at a time as needed to get things moving (try to use only about two tablespoons max to keep the resulting mix thick).
  2. Pour contents of blender into a small saucepan and heat over medium heat until the jam begins to bubble. Reduce heat to low and simmer for 5-7 minutes, or until the jam starts to thicken.
  3. Remove from heat and immediately pour into a sanitised mason jar. Allow to cool completely, then store in the fridge for up to one week.

Recipe by Lucy Stegley, Founder of Raw Events, Evolved Generation team member. For more recipes by Lucy see links below. 

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February 03rd, 2016
 
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