This is a no muss, no fuss tea infused jam recipe for everyone out there who loves jam, but avoids it for health concerns. Slather this delicious awesomeness on your toast, top it on pancakes, have it with scones, use it as an ice cream topping or pack it in a fancy jar and make it an elegant gift for the season – the possibilities are endless.
2 tsp Rangsaa Unwind
500 gm strawberries
100 gm blueberries
2 tbsp chia seeds
Chop the green ends off the strawberries and cut them in half. Place all the strawberries in a saucepan and allow them to cook for about five minutes, until they are nice and soft.
Add 100 ml water and bring to boil. Add tea and cook for 5 mins. At this point mash the berries with a potato masher until the mix is quite smooth. Then add the chia seeds and blueberries and allow the mix to cook for 20 minutes on a low heat. Stir it occasionally.
Remove the jam from heat and place it in a bowl and let it cool. Store the jam in an air‑tight container in the fridge for up to a week and ENJOY!