Chia Berry Jam Recipe

Have you ever heard of chia jam?  Are you interested in our berry jam recipe?

As well as being gluten-free, chia seeds also contain high levels of protein, calcium, vitamin c and omega-3 fatty acids.

If you have ever added them to your own or your child’s breakfast cereal you may have noticed you have to keep adding the milk so it doesn’t end up like cement! The reason for this is that chia seeds are incredibly absorbent which makes them the perfect ingredient in jam.

Commercial and even homemade jams are usually full of sugar and added gelling agents which turn an otherwise healthy spread into something not much better than candy. It can also be time-consuming to make your own but you won’t believe how easy this recipe is.

This jam could be made without any cooking, by pureeing the raw ingredients and placing straight into the fridge. Personally though, I feel the cooking helps deepen the flavor and help preserve it for longer. Add more sweetener and/or less lemon juice depending on your own taste. Add more chia seeds if you prefer a thicker jam.

This is amazing on toast, wholemeal scones or even in a Chocolate Jam Doughnut Smoothie. The uses for this jam and the flavour combinations are endless!

We also use chia seeds in some of the 28 Day Challenge recipes that you can see here too.

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Chia Berry Jam Recipe

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Course

Breakfast

Servings

Ingredients

• ½ cup fresh chopped strawberries
• ½ cup frozen mixed berries
• 1 tbsp fresh lemon juice
• 1-2 tbsp natural sweetener such as stevia, agave nectar or honey
• 1 ½ tbsp chia seeds

Course Breakfast Servings Ingredients ½ cup fresh chopped strawberries ½ cup frozen mixed berries 1 tbsp fresh lemon juice 1-2 tbsp natural sweetener such as stevia, agave nectar or honey 1 ½ tbsp chia seeds

Votes: 3 Rating: 5 You: Rate this recipe!

Instructions

1. Place all ingredients in a small saucepan and stir over a low heat until the berries have softened
2. Puree or mash lightly, until just a few small lumps remain
3. Thoroughly stir in chia seeds in four lots so that they don’t clump together
4. Pour into a jar or container and place in the fridge until thickened, at least 1 ½ hours
5. Store jam in the fridge. Will keep for about 1 week

Recipe Notes

Serves 15 @ 20ml / 1tbsp each, 13 cal per serve

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