We all have grown up eating bread, butter, and jam. And for all good reasons, we love it!! I won’t argue we shouldn’t be eating it since it is so delicious. But I would urge you to eat the healthier variant of it! Choosing whole-grain bread is a good idea, and if you can get one with seeds and no-sugar, then even better. When it comes to butter, I always favor unsalted variety, whether it is nut-based or dairy-based. And now to the crucial part, jam. Many store-bought jams tend to have high sugar content in direct or indirect forms. For someone like me, who stays away from processed foods as much as possible, Chia Jam sounded like a perfect idea! So if you too like your sweet and indulging foods to be wholesome, then this Chia Jam recipe is for you.
I’ve always loved homemade jams and would buy them often at farmer’s markets in the summer, but I never made them myself because I felt it would be too much work. As my elder kid was about to begin kindergarten, I was researching kid-friendly recipes (for easy delicious lunchbox ideas). I came across my favorite Youtuber Sadia from Pick Up Limes, and I came across her Chia Jam recipe. And I instantly resorted to trying it out. When I made it, I was so happy with it that I made it often. It was not only a spread for our bread butter jam, but I also ended up using it for frostings in baked goods.
How to make Chia Jam?
- First of all, you will need chia seeds, as the name suggests. It is widely available in food stores now, but if you don’t find it in your local food store, finding it online on amazon would be your best bet.
- Secondly, decide on the flavor you would like to use in your chia jam. Most of the fruits combine well with chia seeds like berries, mango, peach, apricots, dates, apple, orange, and many more. You can use single or a combination of flavors, too, like I used strawberry and rhubarb.
- Puree the fruits coarsely or smoothly or as per your liking for texture.
- Boil it in a wide non-stick saucepan until it becomes a bit thick in the consistency.
- Add chia seeds to the mixture. Consider adding a choice of natural sweeteners like maple or agave syrup in small quantities. It helps to balance the acidic element of the pureed fruit.
- Once you notice the mixture reduces to what it was initially, turn off the heat. Let it cool down completely and then transfer in an airtight jar. Store it in the refrigerator until it’s set altogether.
- Though this fresh homemade chia jam will stay good for 10-12 days, I bet you will end up finishing it in less than a week. You can also use it as a topping for oatmeal, smoothie bowls, parfaits, or as fillings for pies and tarts besides using it as a spread on bread or pancakes. The options are limitless.
Chia seeds have so many health benefits besides helping you lose weight. I enjoy consuming it in the form of puddings, oatmeal, egg replacer in baking, salads, and even more so in the form of fruit jam. These little black jewels are ideal for your day-to-day cooking, for they are rich in nutrition and taste both. See my favorite Overnight Chia Pudding and Mini-Chia pudding Cake. I hope you try this recipe and find it helpful!
One can now find readymade Chia Jam in food stores and even online. Try choosing this variety of jams over conventional ones for this chia one is way healthier. If short on time, it is an excellent option for those who are health-conscious yet enjoy this sweet decadence.
- 450 g Strawberries
- 5-6 Rhubarb Stalks
- 2 tbsp Chia Seeds
- 1-2 tbsp Maple or Agave Syrup (or as per taste)
- Roughly chop strawberries and rhubarb stalks. Then add to a blending mixer.
- Blend into a smooth or coarse pureed mixture.
- In a wide saucepan, boil the pureed mixture for few minutes on medium to low heat setting.
- Add maple or agave syrup (or choice of sweetener). You can skip adding sweetener if you prefer the natural sweet-sour taste of strawberries and rhubarb. The reason I like to add a bit of sweetener is that it helps to balance the acidity of the fruits.
- When the mixture becomes slightly thicker in consistency, add chia seeds and give a gentle mix. Make sure the seeds spread and incorporate fully into the pureed mixture.
- When mixture reduces a bit, remove from heat. Let it cool down completely.
- Transfer it in an airtight glass container and refrigerate to let it set.
- Enjoy it chilled!!
- The chia jam stays well when refrigerated at the back of the fridge for up to 10-12 days. However, it's best to consume it within a week.
- You can add flavorings like vanilla essence, cinnamon, etc. and adjust taste as per your liking.
- If using berries or fruits with a high acidic level, then consider adding a natural sweetener of choice to balance it out.
- If over time, you notice that chia seeds have soaked a lot of moisture from the mixture and the jam is too thick for you to consume, then add little water into the jar straightaway. The water will help and make the consistency better.