Berry season start ! Miloh’s family grow blackberry, strawberry and mulberry. pick some berry to make sugar free chia berry jam.
麥寳家人種的黑莓，桑葚 今年結實纍纍。把超級甜如蜜的桑葚 和帶點微酸的黑莓 用 奇亞子 做果醬，不用擺糖 哦。
奇亞籽可以取代蔗糖稠化果醬的任務
By using gelling power of Chia seeds we can transform a few cups of ripe fruit into a low-sugar, spreadable, spoonable jam in a short time.
奇亞籽乍看之下像一顆顆灰色芝麻粒，遇水後則會拼命吸收水分，不用十分鐘就會變成小粉圓一般，釋出滿滿膠質。而這膠質，正是做果醬的好幫手。
for jam-making purposes — Chia Seeds turn any liquid into a thick gel. chia seeds will absorb several times their mass in liquid, creating a jelly-like substance in the process.
食材 Ingridents：
- 黑莓/桑葚 Berry any kind
- 奇亞籽 Chia Seeds
- 檸檬汁 一顆 可多可少 1 fresh squeezed Lemon juice
莓：奇亞籽 = 2 杯：2湯匙 Berry：Chia Seed Ratio 2 Cups : 2 TBSP
各種莓 都可以， 草莓也是很好的選擇。
The best ratio of fruit to chia seeds is two cups of fruit to two tablespoons of chia seeds. Start with this ratio, then if your fruit was very juicy or you’d like a thicker consistency, stir in more chia seeds one teaspoon at a time.
作法 Steps：
將莓放入鍋中(若要加糖也在這時一起加，攪拌均勻)，以中火煮，不時攪拌
莓中的汁液釋放出來後，再繼續用小火煮至汁液收得差不多後就熄火
Cook the fruit until it starts to break down.
Transfer the fruit to a saucepan and set over medium heat. Cook until the fruit breaks down and becomes syrupy, 5 to 10 minutes.
莓離火後，依口味喜好加進檸檬汁，再倒入奇亞籽拌勻。也可在這是加入蜂蜜。
Stir in lemon juice. Remove from the heat. Stir in 1 tablespoon of the honey and lemon juice. Taste and add more honey or lemon juice as needed
Stir in the chia seeds. Add the chia seeds and stir to combine.
Let the chia thicken the jam. Let stand 5 minutes, until thickened. If you want it thicker, stir in more chia seeds 1 teaspoon at a time.
等草莓果醬放涼後，裝進消毒乾淨、乾燥的密封罐裡，可以冷藏2星期、冷凍3個月。
Transfer to a jar or other storage container. Once the jam has cooled to room temperature, transfer it to a jar or other storage container. Store in the fridge for about 2 weeks. The jam can also be frozen for up to 3 months
如果要做成果醬不冰起來，需要加一點糖煮，趁熱時，裝進消毒乾淨的密封罐裡，倒置。
Add about one fifth ratio of sugar to cook if you want to store the fruit jam as canning in room temperate. Can the jam while it’s hot,then turn the jar up side down to vacuum seal.
也可以做 不用煮的果醬，只要把莓洗乾净 滴乾水，壓成泥。 加入 奇亞子 就可以了！
No-cook chia jam: Mash the fruit with a fork until pulpy and juicy, then stir in the rest of the ingredients. add extra chia seeds if you’d like a thicker consistency.
趁著一年一度莓季大盛產，做罐莓果醬放家裡，抹在吐司上、淋在希臘優格上、冲泡水喝 都很過癮哦~~ 沒有很多糖的果醬，更可以吃到水果的美味！
Miloh's Diary 麥寶的日子 