Jam made with chia seeds.
This is an idea that I wish that I came up with on my own. It is genius. But I cannot take any credit. I have seen chia seed jam floating around Pinterest, but the kicker was when I was leafing through the Oh She Glows cookbook. The picture is so gorgeous – pink strawberries flecked with little black vanilla beans. I chose to use blueberries and raspberries because they were on sale this week and I had some that needed to be used STAT. (If you use strawberries, puree them a bit before you cook them, they will not cook down as much as the other berries, but then proceed as normal.)
Chia seeds naturally absorb liquid, so it is the perfect thing to use to thicken jam. Even better yet – it uses a natural sweetener, pure maple syrup. It tastes fresh and light, and in 20 minutes, you have homemade jam. Spread on toast, or stir into some yogurt.
I have been using vanilla powder a ton lately. Now, I preface – this is not a cheap ingredient, but one that I happen to love to use. It is ground vanilla bean, and a little bit goes a long way. I have been putting it in everything. If you do not want to use vanilla powder, or a bean, vanilla extract is just fine. Just make sure to add it after you take it off of the heat. Otherwise the vanilla extractwill evaporate out.
3 cups berries (fresh or frozen)
3 to 4 Tablespoons pure maple syrup (To taste, it depends on how sweet your berries are.)
2 Tablespoons chia seeds
1 tsp vanilla, vanilla powder, or half of a vanilla bean
In a saucepan, combine the berries and 3 Tablespoons of the maple syrup.
Bring to a bubble over medium-high heat, stir frequently.
Reduce the heat to medium-low. Cook for 5 minutes. Use a fork or potato masher and break down the berries.
Add the chia seeds and cook on low for 15 minutes longer, or until the jam begins to thicken.
Remove from the heat and add the vanilla.
Transfer to a container and let cool. This keeps in the fridge for about two weeks.