Not jam as you know it
Chia jam is:
- Quicker to make
- Lower sugar content
- Higher in fibre
Chia jam doesn’t rely on sugar to set. The chia seeds take over this job whilst also providing lots of nutrients like fibre, healthy fat, protein and iron.
How to eat it
- As a spread on bread
- Swirled through or on top of some natural yoghurt
- As a cake filling
- As a fruit sauce with ice-cream
- As a porridge topping
Unlike traditional jam you’ll need to store this in the fridge where it’ll keep for about three days. Alternatively, freeze in ice-cube trays or small reusuable pots and defrost as you need it.
This really depends on
- The fruit you use. Some fruits are more bitter than others
- The person you’re serving it to. For babies, especially if under one, hold off on adding sugar
All ‘free sugar’ is equal so it’s your choice whether to add table sugar, brown sugar, honey, maple syrup or alternative sweetener.
There’s no end to the flavour combinations you can create
Some of my favourites are
- Strawberry and vanilla- jadd some vanilla extract
- Mulled wine flavour- add zest of an orange, 1/2 tsp cinnamon, 1/4 tsp mixed spice and 1 tsp vanilla extract
- Blueberry and lemon- add some grated lemon rind and some freshly squeezed juice
- Raspberry and orange- add grated orange rind and some freshly squeezed juice
- 500 g Frozen berries
- 2-3 tbsp Chia seeds
- 1 tsp Vanilla extract
- Sugar to taste Optional
- Simmer the frozen berries for 10 mins with the vanilla extract (or other flavourings) and the sugar if you're using this.
- As it's simmering break up the fruit with a wooden spoon or a potato masher
- Remove from the heat
- Add the seeds
- Leave to thicken. You can add more seeds if it's too runny