INGREDIENTS
- 250g strawberries, hulled, roughly chopped
- 250g raspberries
- 75g (1/3 cup) raw sugar
- 1 ½ tsp agar agar powder (see notes)
- 3 tsp white chia seeds
METHOD
- Place strawberries, raspberries, sugar and agar agar in a heavy-based saucepan (or a large heatproof, microwave-safe bowl). Stir to combine. Cook over medium heat for about 20 minutes, stirring occasionally, or until fruit is cooked and completely tender (or cover with 2 layers of plastic wrap and microwave on High for 8 minutes, stirring every 2 minutes).
- Remove from heat. Stir through chia seeds and set aside for 10 minutes, stirring occasionally.
- Transfer into 2 sterilised (or clean, hot-rinsed) sealable jars and seal immediately. Set aside to cool slightly before transferring to the fridge to set (approx. 3 hours). Store jam in refrigerator until ready to serve
