Yet another Pumpkin recipe!

If you’ve managed to quit the sugar or trying to, but craving for a jam, try this recipe. You will love it!

Maybe you have some baked pumpkin left from Pumpkin Bread recipe, then this will be a great use for it.

This recipe also contains chia seeds; such a good source of calcium, protein, magnesium and phosphorus. Enjoy and stay healthy.

Pumpkin and Chia Jam

Ingredients:

300g/10oz ripe sweet pumpkin
2 apples
2 tbsp Chia seeds

Method:

1. Preheat oven to 185C/365F. If using ready-to-use roasted pumpkin go to step 3.
2. Remove the pumpkin seeds, wrap into aluminium  or baking bag, bake for 50 minutes or until soft.
3. While pumpkin is being cooked, about half-way add apples to the tray with pumpkin, to bake them for 25 minutes, or until they start collapsing. Alternatively, the apples can be cooked in a microwave, in the bowl with a little water and covered.
4. Remove apple skin and the middle, place the soft apple into a food processor along with chia seeds.
5. Transfer all the soft pumpkin to the processor including any pumpkin juices collected.  Process until smooth and put into a glass jar to refrigerate.

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