I have a slight obsession with chia seeds. I’ve written about my love in the past, but as a quick recap: these tiny little seeds are rich in omega-3s, magnesium, potassium, and antioxidants. They’re also extremely high in fiber and protein. If that’s not enough, they develop the coolest gelatinous coating when mixed with liquid, creating quick and easy puddings, smoothies, and jams.
Here I’ve made a mixed berry jam that tastes great on toast with nut/seed butter or as shown below, mixed with yogurt for a healthy and easy breakfast parfait. And chia seed jam really is a piece of cake to make. The seeds do all the work for you and you don’t have to mess with added pectins or the constant checking of thickness. Plus, I find this jam tastes fresher, brighter, and as sweet as you want it to be. Just beware: you can see the seeds. This doesn’t bother us, but if you’re concerned, give the jam a quick spin in your food processor to smooth it out.
Mixed Berry Chia Seed Jam
9 months + up
- 3 cups mixed berries (I used raspberries, strawberries and blueberries – if using strawberries, chop first)
- 3 tablespoons pure maple syrup
- Juice of 1 small lemon
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons chia seeds
Add berries, maple syrup, lemon and vanilla to a medium saucepan. Bring to a boil over medium heat, let mixture continue to boil for 5 minutes – smash the mixture with a fork while boiling to break up fruit to desired consistency. Reduce heat to low, add the chia seeds and stir well. Let cook for 1-2 additional minutes and then remove from heat. Allow chia seeds to work their magic and thicken your jam for 10 minutes while cooling. Place the jam in an airtight jar or container in the fridge to chill completely. Will keep in the refrigerator for up to two weeks.
* If you like your jam thinner or thicker, you can always use a tad bit more or less chia seeds….