Chia seeds are one of my favorite superfoods because they are virtually tasteless and can be used in countless ways around the kitchen. This makes it easy to consume the powerful little seeds on the daily, tossing them into smoothies, stirring them into oatmeal, sprinkling them over salads, etc. When I recently came across a basic recipe for chia seed jam I was intrigued by its simplicity and decided to elaborate on the ingredients to create my own, more nutrient-dense version.
This recipe still contains minimal ingredients, and the process only takes about twelve minutes. I've always wanted to try canning but have been extremely intimidated by the entire process. A water bath? What does that even mean? Can I just take a bath instead? By combining the fruit with chia seeds rather than pectin (the setting agent commonly used in jellies and jams) and then adding a little lemon juice to extend shelf life, the canning process becomes unnecessary. The seeds have the capacity to absorb up to 10X their weight in water. In this instance, the fruit and its juices will be absorbed, and the seeds will naturally turn into a thick, jelly-like consistency, especially after being cooled and refrigerated. Because the heating on the stove brings out the natural caramelization of the sugars in the fruit, little to no sweetener is needed. This results in an omega-3- and fiber-rich jam without the added high-fructose corn syrup and sugar found in commercially produced preserves. Not to mention the numerous benefits of the berries themselves.
YIELDS
1 jar of jam
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups mixed berries–blueberries, blackberries, & strawberries
- 2 tbsp chia seeds
- 1 tbsp lemon juice
- 1 tbsp agave or sweetener of choice
Directions
1. Wash all of the fruit and de-stem the strawberries.
2. Chop the fruit into smaller pieces and add it all into a saucepan.
3. Simmer until the fruit releases juice and becomes a syrupy consistency.
4. Remove from heat and stir in the lemon juice and agave or sweetener of choice (if using).
5. Stir in the chia seeds.
6. Let cool then transfer to a glass jar and store in the fridge.
I would imagine this would store well for about a week or two, but I used up the jar I made in about a week and didn't get to find out for sure.
The two cups of fruit in this recipe can be substituted with any fruit that you have on hand. Next time I make this, I want to try using just apples for the fruit and adding cinnamon.
The jam can be spread on toast, stirred into oatmeal, added into smoothies, poured as a topping on ice cream, etc.
Also by Lauren: Raw Vegan Apple Avocado Soup
Related: Raspberry Basil Chia Jam
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Photos: Lauren Sacerdote
