I’ve made many, many different variations of this Chia Seed Jam and have decided I want to share 3 of my favorites with all of you!
On the left, we have my Mango Habanero Jam, on the right is my Raspberry Jam and hiding in the back is my Blueberry Jam! They all consist of FIVE or less ingredients and only take 20 minutes to make!!
The flavors in each of these jams are so incredibly pure and fresh. I could (and do) eat them by the spoonful! The mango habanero jam is a favorite of mine. It has the perfect touch of heat that balances so beautifully with the sweet mangos.
Both the blueberry and the raspberry jams are sweet, tart and SO scrumptious. I usually eat these jams with avocado (weird combo, but it’s a must try!), as a condiment for burgers and I love to put them in my vegan grilled cheeze sandwiches (again, you must try it if you haven’t before!!). ?
If you didn’t already know, pectin (a commonly used gelling agent) is a huge no-no if you’re trying to avoid processed foods, GMOs, high sugar content or artificial ingredients. Chia seeds on the other hand, are a great gelling/thickening agent that is completely natural, unprocessed and packed with antioxidants, vitamins and minerals.
Chia seeds make the perfect, thick jam. It’s truly a shame than jam is made any other way!
Chia Seed Jam
It only takes 4 ingredients and 20 minutes for this jam! No preservatives. No artificial ingredients. Low sugar. Best flavor!
Ingredients:
• 2 cups fresh organic fruit *see notes
• 2 tbsp pure maple syrup
• 2 tbsp lemon juice
• 2 tbsp chia seeds
Instructions:
1. Coat the fruit with maple syrup.
2. Transfer fruit to a pot or saucepan and add the lemon juice.
3. Heat over medium/low heat until fruit turns soft and starts bubbling, about 5 minutes.
4. Reduce heat slightly and lightly smash fruit with a fork.
5. Add chia seeds and stir until combined.
6. Bring heat back to med/low and let bubble until jam thickens, about 5-10 minutes. Make sure to stir every once in awhile to avoid burning!
7. Remove from heat and let cool for 10 minutes before transferring to jars.
8. Enjoy!! Store in fridge up to 2 weeks.
Notes: You can use whatever fruit you like! 2 cups of blueberries, raspberries, blackberries, etc. Or 2 cups of chopped mango, peaches, pears, etc. If you want to make the mango habanero jam, add two finely chopped habaneros with the chopped mango and follow the same steps.
