Chia Seed Jam with Fresh Fruit
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Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Fresh Fruit/Berries, chopped | 300 gr | 2 cups | Berries/Fruits that work well in chia seed jam are strawberries, blackberries, blueberries, raspberries/ cherries, peaches, apricots, plums, pineapple, kiwi…basically any “juicy” fruits. | |
| Chia seeds, plus more if needed | 30 gr | 2 tablespoons | The best ratio of fruit to chia seeds is two cups of fruit to 2 tablespoons of chia seeds. Start with this ratio, then if your fruit was very juicy or you’d like a thicker consistency, stir in more chia seeds one teaspoon at a time. | |
| Lemon Juice | 15 ml | 1 tablespoon | ||
| Maple Syrup, to taste | 15 ml | 1 tablespoon | Substitute with honey, agave or coconut sugar. |
Equipment:
| Blender or hand mixer, optional |
Steps:
- Prepare the fruit (2 cups). Remove stems, pits, seeds, and skin from the fruit as needed. Chop large fruits into small pieces. Berries can be left whole.
- Transfer the fruit to a saucepan and set over medium heat. Cook until the fruit breaks down and becomes syrupy, 5 to 10 minutes. Mash the fruit with the back of a spatula or a potato masher, leaving it as smooth or as lumpy as you like.
- Remove from the heat and stir in the maple syrup (1 tablespoon), lemon juice (1 tablespoon) and chia seeds. Stir to combine. Taste and adjust your jam as needed, because different kinds of fruit will yield different textures, flavors, etc.
- Once the jam has cooled to room temperature, transfer it to a jar and store in the fridge for about 2 weeks. The jam will thicken further and become more set once completely chilled. The jam can also be frozen for up to 3 months; thaw in the fridge before using.