Blueberry and strawberry jam, gluten free, low in FODMAP, and no added sugar

It's the season for berries in the public markets, it smells like heaven when you set foot there. The beautiful blueberries, the beautiful little summer strawberries. Inspiration for a beautiful jar of jams! And it's low in FODMAP! (See the article:

The Low FODMAP Diet for Irritable Bowel Syndrome (IBS or IBS)

It's made without pectin or added sugar, so should be consumed within a week . (But it won't last 1 week!)

Makes about 1 ½ cups of jam

Ingredients:

2 cups blueberries

½ cup chopped strawberries

2 tbsp. tablespoons ground chia (with the mention gluten-free for celiacs)

(And for sweeter teeth, you can add 1 to 3 tablespoons of maple syrup, or adjust to taste at the end of the recipe)

This recipe is very simple…

Place the berries in a small cauldron, and coarsely crush them with a potato masher. I like to leave blueberries whole. Cook everything over medium-low heat, and leave to bubble for 10 minutes, stirring a few times.

Then, pour in the ground chia, close the heat and stir with a small whisk to break up the chia lumps.

It's ready!!! The hot jam can be eaten as soon as it is ready, but it can also be cooled in the fridge, where it will thicken a little.

The beauty of it? You can repeat the same recipe with your favorite sweet berries, blueberries only, strawberries, raspberries, etc…. Have fun!

Article written by Audrée Hogue.