{"id":1626,"date":"2015-03-14T04:10:27","date_gmt":"2015-03-14T04:10:27","guid":{"rendered":"http:\/\/www.roadtolivingwhole.com\/?post_type=recipe&p=1415"},"modified":"2023-01-22T02:30:36","modified_gmt":"2023-01-22T02:30:36","slug":"pectin-free-chia-seed-strawberry-jelly","status":"publish","type":"post","link":"https:\/\/www.roadtolivingwhole.com\/pectin-free-chia-seed-strawberry-jelly\/","title":{"rendered":"Pectin Free Chia Seed Strawberry Jelly"},"content":{"rendered":"
With berries extremely affordable right now, I decided to give making my own jelly a whirl. Today I made my very own pectin free strawberry jelly using chia seeds to gel it up! I have been considering canning my own food for years now and have never gotten up the never to do it. I know I will eventually, I just need a canning expert to come into my life and give me some lessons. (If you are one, or know of one, here in Phoenix, I would LOVE to meet you and them.)<\/p>\n
In doing my research I learned a lot about pectin. Pectin is what makes jelly, well, gel.\u00a0Pectin, in its natural form, gives structure to the fruit and fiber for us. However, commercial pectin for canning requires 55-85% sugar to gel correctly!! Here we were thinking those PB&J’s were semi-healthy options for our kids. On top of the sugar requirements, they are often mixed with corn products. I have a corn allergy and for those who have apple allergies, it is a hidden source of pain. (source<\/span><\/a>)<\/p>\n One option for making jelly is to use chia seeds. I love chia seeds for many reasons. They are a great source of fiber, help keep us hydrated (perfect for those hot summer months or long endurance activities), and are a source of ALA’s, one of the 3 types of omega 3 fatty acids. On top of that they give us calcium, magnesium, phosporous, zinc, and B vitamins 1, 2, and 3. \u00a0(source<\/span><\/a>)<\/p>\n I decided to use strawberries because we love strawberries and they smelled amazing. The bonus is that 1 cup of strawberries\u00a0give us vitamin C, manganese, folate, iodine, and more. (source<\/span><\/a>) They are also naturally rich in pectin, which makes the consistency easier to attain.<\/p>\n As always, I love that this recipe is simple and requires minimum ingredients. I used a touch of honey to sweeten up the recipe a little but by no means is required if you have truly ripe strawberries. To make it vegan you can use maple syrup as well.<\/p>\nPectin Free Chia Seed Strawberry Jelly<\/h2>\n