I can already tell this will be the first of many chia seed jams. Can you imagine a jam that’s refined sugar-free, that actually tastes like fruit and is really easy to make? This is what I’m handing you with this Berry Cherry Chia Seed Jam recipe.
Peanut butter and jelly sandwiches used to be a family favourite before embarking on a healthier lifestyle but once you start reading food labels there is no way you will continue to eat store-bought jam.
I wanted to try my hand at jam making but a quick google search discouraged me. Pectin and sugar required – tons of sugar. Really ?? No thanks! This is by no means a traditional jam. This is a real food jam. A healthy, tasty jam you will want to smother on everything.
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All you need is fruit, fresh or frozen will do, chia seeds, a liquid sweetener like maple syrup or honey and homemade vanilla extract.
Chia seeds are the star of this recipe. If you know nothing of these seeds just know they are magical. Chock-full of Omega 3’s and fibre. They can absorb liquid ten times their weight and that makes them the perfect binder.
Let’s get to jam making shall we.
Chia Seed Jam – How to
In a small saucepan mix berries and honey (or other liquid sweetener) Bring to a boil over medium high heat. Mash fruit with a potato masher or fork. The mixture should be a bit runny.
Lower the heat and stir in chia seeds. Cook for a further 10 minutes while the mixture thickens. Turn off the heat and stir in vanilla extract.
Pour into an airtight glass jar.Cool completely before closing. Store in the fridge.
This jam is heavenly. Once refrigerated it will keep for two weeks but it wont last that long. My family enjoys it on toast, crackers, in smoothies, as a topping on our favourite porridge and pancakes. Lately my favourite post workout snack is almond butter and Berry Cherry Chia Seed jam on a rice cake.
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How to store Berry Cherry Chia Seed Jam
This jam freezes beautifully for 3 months in the freezer. You may freeze just the pureed fruit then when you’re ready to eat defrost and add chia seeds and sweetener.
I recently made a mixed berry version of this jam. It is to die for! Strawberries, Blueberries and Raspberries. Absolutely delish!
Go make this jam. Let me know how long yours lasted.
Please share this post to give your family and friends a chance to try out the recipe too.
I’ve used this jam in these Oat Crumble Bars
And as a topping on Soaked Coconut Oil Oatmeal
But it would probably be pretty, pretty nice on this Gluten free bread
Or these pancakes
- 1½ cups strawberries
- 1½ cups cherries
- 2 tablespoons chia seeds
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- Mix berries and honey in a small saucepan. Bring to a boil over medium high heat.
- Mash fruit with a potato masher or fork.
- Lower heat and add chia seeds.
- Cook for a further 10 minutes while mixture thickens.
- Stir in vanilla extract.
- Pour into airtight glass container.
- Cool completely before closing.
- Store in fridge.