Blackcurrant, rosemary and chia seed jam

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This recipe is an amalgamation of two things, the inspiration comes from a very naughty but extremely nice treat, while the ingredients list focuses on things that are good for you. So overall a fairly balanced approach I’m sure.

To start with the inspiration…

I was lucky enough to receive a box of fudge for Christmas from Wonky Kitchen. They offer the most amazing range of flavours and the texture and taste of the fudge is unbelievably good. They had a stand at the Winter Food Festival in Harrogate and while I’m so happy they travelled there from Devon it’s a shame they aren’t based a bit closer to Yorkshire. (Luckily you can order from them online!) My box of fudge contained the following flavours; Cherry Brandy, Strawberry and Balsamic and Blackcurrant and Rosemary.

Next the ingredients …

I’ve been hearing lots about chia seeds and when I saw them in my local Home Bargains store I thought I’d give them a try.

I’ve put them to use here making a jam. The great thing is that there is no cooking involved so it’s very easy and quick to make.

Blackcurrant, Rosemary and Chia seed jam

100g blackcurrants
1 tbsp chia seeds
Leaves from one Rosemary stalk, very finely chopped
Honey

  1. Blend the blackcurrants in a food processor.
  2. Stir in the chia seeds, 1 tbsp warm water, the chopped fresh rosemary and around 1 tsp honey (more if you require your jam to be sweeter).
  3. Mix well.
  4. Chill in the fridge to allow the seeds to swell and create the jammy consistency.

This doesn’t keep for too long. Store it in the fridge.

 

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