Raspberry Chia Seed Jam
Chia Seed Jam
My recent favorite condiment is chia seed jam. I mean, what a brilliant idea to make jam with chia seeds instead of pectin! You get added fiber, omega-3’s, iron, magnesium, and other nutrients in your jam.
And by making it with only a small amount of natural sugar, you can feel pretty good about topping it on anything that could use a little fruit-flavored sweetening. In addition to toast, this jam is delicious on oatmeal, with Greek yogurt and granola, as a pb&j sandwich, on pancakes, as a cake layer, on ice cream, on fruit pie, and in homemade popsicles.
This jam is a great way to get some chia seeds into your kid’s diet. My older son loves smoothies made with chia seeds, but when hidden in a jam it has even greater appeal. (That said, I think I may have to mix it into chocolate to get my non-jam eater to eat it!)
The Mighty Chia Seed
Chia seeds work well in jams because when put into a liquid, they absorb a lot of water and become gelatinous. As you can imagine, this also makes them a great friend of your digestive system.
Choose Your Fruit
I have been making chia jam with frozen organic raspberries because whenever we have fresh berries they are gone before I can do anything with them! (I haven’t gone berry picking yet this summer, but if you do, this would be a good use of some of those excess berries). I think a combination of peaches and raspberries would be lovely, so maybe I will try that next.
Sweeten to Taste
I sweeten the jam with just a bit of maple syrup or cane sugar. The end result is a fresh, mildly sweet product. Note that because it is not preserved like traditional jam, it is perishable but will keep in your refrigerator for 2 weeks. (Which seems to be just enough time for our family to finish it off!)
Raspberry Chia Seed Jam
- 2 12-ounce bags frozen, organic raspberries (about 3 cups)
- 3 tablespoons maple syrup or cane sugar or honey
- 2 tablespoons chia seeds
- Combine berries and maple syrup in a medium saucepan. While stirring, bring to a simmer over medium-high heat. Continue to simmer for 5-10 minutes, mashing the fruit with a fork or wooden spoon.
- Reduce the heat and stir in the chia seeds. Cook over low heat for an additional 10-15 minutes, stirring occasionally until desired consistency is reached. Taste test and add additional sweetener if desired.
- Cool and transfer to a container. Store in an air-tight container in the refrigerator for up to 2 weeks. The jam will continue to thicken as it cools.
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