I have had a really strong craving for jam with fresh bread for the past week. So, when I was in the supermarket yesterday I picked up some fresh strawberries and raspberries. The berries were super cheap because they are in season at the moment. Beautiful, vibrant and they taste sweet and juicy. The perfect combination for some home made jam!
I read a blog about using chia seeds in homemade jam so I decided to test it out for myself. If you have ever used chia seeds in overnight oats or chia puddings you would know they expand in moisture and have a gelatinous texture. They are perfect for thickening up recipes, so therefor the perfect thickening agent for some jam. You can use any form of sweetener you like with this jam – eg. sugar, maple syrup, honey etc. I used agave syrup because it was in my cupboard and vegan. Obviously the sweetener in this recipes doesn’t make it very healthy, but you can get your hit of omega 3 and protein from the chia seeds! Everything in moderation in life.
The consistency of this jam is a little different to store bought jam. It is not as thick, but will set over time when you place it into the fridge. It is also a little less sweeter then store bought jam because it isn’t packed full of sugar. Despite this, it tastes so good and tastes really natural. We ate the jam on some hot cross buns I got from the bakery too. I also put the jam on top of my Coconut & Cranberry Homemade Granola for some berry goodness with my breakfast.
Strawberry, Raspberry & Chia Homemade Jam
Makes two small jars
1 punnet fresh strawberries
1 punnet fresh raspberries
1/2 juice of a lemon
1 tablespoon chia seeds
1 tablespoon agave syrup (more if you want it really sweet)
1) Take any stems off the strawberries and cut in halves.
2) Put all strawberries and raspberries into a medium sized sauce pan with the lemon juice.
3) Place saucepan over medium heat and bring berries to a simmer, stirring occasionally.
4) Simmer the berries for 5 minutes so they start to soften and collapse.
5) After 5 minutes add in your agave syrup (or desired sweetener).
6) Simmer for a further 5 minutes and then take off heat.
7) Add in the chia seeds and let cool for 15-20 minutes so jam can thicken and cool (you can place the jam in the fridge to cool too).
8) Jar up your jam and keep for 5 days.
I’m thinking of doing a fig jam or blueberry jam too. Anyone else have any ideas?