This is such an easy, nutrient packed accompaniment to many 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, swirl through yoghurt or include as a pancake topping for weekend brekkie!
Feel free to switch things up and change the fruits if you wish. If you prefer raspberries or maybe strawberries, go for it, just make sure to keep it roughly to the same amount.
- 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 hit of Omega 3 & 6 fatty acids, they’re a ‘complete’ protein (meaning they contain all of the essential amino acids), they’re a great source of soluble fibre and also contain a range of vitamins & minerals including calcium, zinc, magnesium, and iron – great for supporting bone health and our immune system.
- Chia seeds can absorb up to 10x their weight in water (creating a texture perfect for jam!), helpful for slowing the release of energy to keep blood sugar levels stable.
You only need 4 ingredients
20g chia Seeds
70g blueberries (I used fresh)
1/2 tsp stevia
As opposed to ‘regular jam’, there is no heat involved in my recipe
You will need a small bowl, a blender (I used a nutribullet) and cling film wrap.
- In your blender, whiz the blueberries, stevia and lemon juice together, plus 1 tbsp of water for a thin consistency.
- In a dish, pour the blended blueberry mixture in and add the whole chia seeds, mixing together. It should look roughly like the image below:
- Cover the top of your dish tightly over with cling film wrap, this’ll help speed the process of the chia ‘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…!)
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 plant extract, 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