As you know, I’ve been getting my flats of berries and have some glorious strawberries and raspberries right now just waiting to be in my next recipe!I’ve been wanting to try chia seed jam for a while and after another suggestion on my Facebook Page I figured it was time. I was shocked at how simple it was. You only need THREE ingredients, berries, sweetener and chia seeds – that’s it!We all know how fabulous these little seeds are! They are the richest plant source of omega 3’s. By weight, they contain more Omega 3’s than salmon. They are packed full of antioxidants. They aid in weight loss by helping you feel fuller longer. They also make amazing jam. What can’t these powerhouse seeds do?!
Yields about 1 1/2 cups
1 lb of berries (I used a mixture of strawberries and raspberries)
1/4 cup sweetener of choice (I used coconut nectar but you could use honey, agave, or sugar)
2 Tbsp chia seeds (you may need more depending on how much natural liquid is in your berries)
First, make sure your berries are thoroughly washed and picked through to remove any bad ones. Then add the berries to a medium pot over medium heat along with your sweetener. Your sweetener can be more or less than 1/4 cup, depending on your preference and how sweet your berries are.Once the berries begin to heat up and soften, start mashing them with a potato masher or fork. Bring to a boil and let the berries continue to break down, about 5 minutes. Carefully taste the mixture (it will be hot!) and add in more sweetener if you prefer.
Add the chia seeds, stir well and cook for about another minute. Remove from heat, set aside and let the seeds work their magic! It will take about 30 minutes for the seeds to thicken the jam. If the jam is too thin, add another teaspoon or two and let it sit again for 30 minutes. The jam will continue to thicken once it cools.Other flavour options:
Infuse with lemon – stir in 1 tablespoon of fresh lemon juice with the berries and sugar. Then add 1 teaspoon of lemon zest when you add the chia seeds.
Infuse with vanilla – stir in 1/2 teaspoon of pure vanilla extract just before pouring into the jar.Transfer to an airtight container with a lid or mason jar and keep refrigerated for up to two weeks. Please note: Canning is not recommended for chia seed jam as there is not enough information as to whether it is safe to do so.
Nutritional Info per tablespoon
22 Calories, 5g Carbs, 1g Fat, 0g Protein, 4g Sodium, 3g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate. It is meant to be used as a reference only.
Stay tuned for an amazing vegan dessert that uses this jam recipe 🙂