Recipe Review: This was really easy to make (I made a Rhubarb version) and was the perfect accompaniment to some freshly made banana bread!
Cooking time: 20 – 30 minutes Serves: variable
Preheat oven: Stove top only
- 450 g berries / rhubarb / stone fruit (washed, hulled and chopped into quarters or smaller to your fruit chunk sizing preferences) Note: raspberries and blueberries do not need to be chopped
- ¼ cup sweetner (optional)
- 2 Tbsp chia seeds
1. Add the fruit, along with a little sweetener if you wish, to a medium saucepan set over medium heat. I chose 1/4 cup of clover honey for this batch of strawberry jam. Pure maple syrup is another nice choice, and of course plain old granulated sugar will work just fine, too. The amount of sweetener needed, if any, can really vary, depending on your fruit. So if you want to wait until the end of the process to taste and then sweeten if necessary, you can.
2. Once the berries heat up, they’ll start to liquify. Carefully smash the fruit with a masher or fork until you reach the consistency you’d like.
3. Allow the fruit to come to a boil, and let it continue to boil until it begins to break down and form a saucy consistency, about five minutes.
4. At this point, you can taste your jam and see if you want to add a bit of sweetener. Add it in and stir until it tastes just right. And then …
5. Stir in two tablespoons of chia seeds and let cook for another minute. Stir again and remove from the heat. Let it sit so the chia seeds can work their magic and turn your lightly cooked fruit into an incredible, healthy jam. It should take about 10 minutes until it’s set and ready to eat. The jam will continue to thicken as it cools.
6. If the jam seems a little thin, add another teaspoon or two of chia seeds, stir, and let sit for another 10 minutes.
7. After the jam has cooled to room temperature, it’s ready to serve! Eat your chia seed jam just like you would any other jam and marvel over how easy that was — and how great it tastes!
Note: To store, place it in an airtight jam jar or other container, and keep it in the refrigerator for up to two weeks. Preservation note: We do not recommend canning chia seed jam — we don’t have enough information about whether or not it is safe to do so.
Tip: Probably the only downside is that you can see the seeds in the final product, which might look a little strange to unsuspecting diners if the fruit you’re using doesn’t usually look “seedy” in jam form. Chia raspberry jam, for instance, looks just like traditional raspberry jam, but traditional strawberry jam doesn’t generally have those seeds. One solution is to run the final product through a food processor or high-speed blender to puree the seeds. Here at our house, we don’t mind them.
I look forward to making a rhubarb and strawberry combo!