Confiture de bleuets et fraises, sans gluten, faible en FODMAP, et sans sucre ajouté

It's berry season in public markets, it smells like the sky when you set foot there. The beautiful blueberries, the beautiful little summer strawberries. Inspiring for a beautiful jar of jams!s!

It is made without pectin or added sugar, soshould be consumed within the following week. But it will not last 1 week!!)

Makes about 1 ½ cups of jam


2 cups of blueberries

½ cup chopped strawberries

2 tbsp. ground chia with the mention gluten free for celiacss)

(And for sweeter teeth, you can very well add 1 to 3 tbsp. maple syrup, or adjust to taste at the end of the recipee)


This recipe is very simple…

Place the berries in a small pot, and crush them roughly with a stack of potatoes. I like to leave blueberries whole. We cook everything over medium-low heat, and let it boil for 10 minutes, stirring a few times..

Then we pour the ground chia into it, turn off the heat and stir with a small whisk to break up the chia lumps.

It's ready!!! Hot jam can be enjoyed as soon as it is ready, but it can also be cooled in the fridge, where it will thicken a bit..

If you're chasing your time, you can always go for an equally healthy version, the Isabelle Huot fruit spreads. You will enjoy yourself just as much!

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

Article written by Audrée Hogue.


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