This is the EASIEST, tastiest and a nutrient packed accompaniment to many snacks and meals. I tend to make a batch of my chia jam regularly so I can add it to my morning porridge, spread on crusty bread, or as a pancake topping for weekend breakie 😉
You can mix things up and change the fruit if you wish. If you prefer raspberries or maybe strawberries, just switch them with the blueberries to alter the recipe, keeping it roughly to the same gram – however I have to say, the blueberry & lemon combo is really delicious.
- Most people have probably heard of Chia Seeds by now; they’ve been circulating around the health industry for quite some time and there is a reason for it.
- These powerful seeds are extremely nutritionally dense. They provide a big hit of Omega 3 & 6 fatty acids, they’re a ‘complete’ protein, they’re full of fiber (11g per ounce) to help satisfy you for longer and also contain many vitamins (A, B, E and D) & minerals including zinc, sulphur, magnesium, iron and potassium – fantastic for skin health and the immune system due to the high levels of antioxidants.
- Chia Seeds can absorb up to 10x their weight in water (creating a texture perfect for jam!), meaning including them in your diet can prolong hydration and improve nutrient absorption.
You only need 4 ingredients – told you it was super easy.
20g chia Seeds
70g blueberries (I used fresh)
1/2 tsp stevia
Method – As opposed to ‘regular jam’, there is no heat involved in my recipe
You will need a small bowl, a blender (I used the nutribullet) and cling film wrap.
- In your blender, whiz the blueberries, stevia and lemon juice together and about a tbsp of water for a pretty watery consistency.
- Pour the Chia Seeds into the blueberry mixture and mix together with a spoon, we’re not grinding these up so keep them whole.
- Once everything is nicely combined, pour everything into a small dish (just make sure the bowl’s big enough for the mixture to expand and not overflow!) It should look roughly like the image below:
- When it’s in your dish, cover the top tightly over with cling film wrap, this’ll help speed up the process of the seeds swelling to get that jammy consistency.
- Leave in the fridge for preferably 2-4 hours for the flavours to fully absorb and get nice and thick.
- You’ll know when it’s ready, you’ll be able to turn the dish horizontally without the jam falling out (be careful when testing… ha!)
Your end result should look thick, gloopy and a little like frogspawn (don’t let this put you off). If it’s still a little watery, add more Chia Seeds to absorb the excess water.
Keep your jam stored in the fridge, it should last for around a week.
Finally, enjoy this deliciously sweet, healthy jam with the super-nutrients from Chia! With no added sugar whatsoever, (just the natural sugars from your fruit and stevia) this is a great alternative to help keep your blood sugar levels in check. I love this jam on my homemade banana bread which you can find the recipe for here