Chia Jam has been gaining popularity recently, along with the popularity of chia seeds themselves. These small seeds are referred to as a super food because they are high in protein, fibre, calcium, omega 3 fats, and are low in calories. One of the cool properties of chia seeds is their ability to thicken liquids, this is because of the gelatinous seed coat. For this reason it makes a very easy no-cook jam. This is also the reason you should never eat chia seeds alone, they could swell and get caught in your throat. But ground up in baking or whole in jam or pudding the mild flavoured chia seed is great.
Another reason chia jam is great is because, unlike traditional cooked jams, you can add a lot less sugar. In this jam I have combined raspberries and blueberries because blueberries add some natural sweetness that goes great with the tangy raspberry. The only other sweetener I added was 1/4 cup of honey. Combined with the nutritional value of chia seeds this makes a great part of a healthy breakfast.
Did I mention how easy it is to make this jam? No stirring over a hot stove, no sterilizing jars! Life just got so much better! Just throw everything in the blender, mix until it reaches your desired chunkiness then let it sit for 10 minutes and enjoy!
In addition to breakfast, this jam is great on yogurt or try it on a mixed berry ice cream sundae.
Watch for my next post, White Chocolate Berry Bars to add to your holiday goodie collection.
Raspberry Blueberry Chia Jam
- 1 cup fresh or frozen raspberries
- 1 cup fresh or frozen blueberries
- 3 Tbsp. chia seeds
- 2 Tbsp. warm water
- 1/4 cup honey
- 1/2 tsp. vanilla
If using frozen berries, defrost and drain excess liquid. Place all ingredients in a blender. Mix until combined and berries are partially chopped. Place jam in a jar or bowl and let sit approximately 10 minutes until thick. Store in the fridge for up to two weeks.