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.
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