Raspberry and Strawberry Chia Jam – A quick and easy recipe for a breakfast favourite. Containing 5 ingredients, packed with goodness and free of refined sugar.
I whizzed this up in the morning and then myself and my little girl had it with some muesli. I know that the appearance of the seeds puts some people off and if that is the case with you, you can always puree it.
Why Chia Jam?
Chia seeds are used in this recipe to thicken the jam.
Traditional Jam contains a lot of sugar. Like loads.
This contains maple syrup or honey, which are still sweeteners but sugars naturally rank higher on the glycemic index, however, maple syrup has a lower glycemic index than cane sugar. Maple Syrup is also full of antioxidants that are anti-inflammatory and it has significantly more calcium, iron, magnesium, potassium, zinc, copper, and manganese than Brown Sugar. These minerals are great for ell formation, maintaining healthy red blood cells, and immune support.
Why do I love Chia Jam?
- You can use fresh or frozen fruit. Perfect for leftover fresh fruit in the summertime when it’s in season. And perfect for digging into the freezer during the wintertime.
- Easily adaptable – This recipe yields about 1 cup, or you can scale it up or down according to your needs.
- One batch only takes about 10 minutes – By the time your toast and brew is ready, so is the jam.
- You can use any juicy fruit – Strawberries, raspberries, blueberries, blackberries, cherries, peaches, apricots, kiwi, pineapple…you name it! Just about any juicy fruit will work here. The amount of sweetener you use will change between fruits because some fruits are more tart the others.
- You can use it in multiple ways – With porridge/Muesli/Granola, In a Greek Yoghurt layered parfait thing, With waffles, In cookies, In desserts, On Cheeseboards and most importantly..ON TOAST!
- Oh and its delicious. Like really really delicious.
Raspberry and Strawberry Chia Jam
Raspberry and Strawberry Chia Jam - A quick and easy recipe for a breakfast favourite. Containing 5 ingredients, packed with goodness and free of refined sugar.
- 250 g Strawberries and Raspberries Defrosted if frozen
- 3 - 4 tbsp Maple Syrup/Honey Adjust as needed
- 1/2 Lemon Juice only
- 3.5 tbsp Chia Seeds
Add the fruit to a pan with the maple syrup and lemon and cook on low heat for 5 minutes with a splash of water.
Use a wooden spoon or back of a metal spoon to mash the fruits to a paste.
Add in the chia seeds and cook on low for 5 more minutes.
Remove from the heat and allow to cool before decanting into a jar.
Store the jam in an air tight container in the fridge for up to a week.
If you prefer a thinner consistency, cook on low for an addition 10 minutes and add a little water as it cooks.