Everyone says making jam is so easy. I’ve asked many people about making my own jam and when I ask what recipe they follow, I always get the same response “use the recipe on the back of the Certo box”. But what if you could avoid this step and incorporate a super food as a substitute? You would probably think this is a good idea. . . especially when you can easily make Chia Seed Jam and subtract the pectin, sugar and preservatives.
Here are the ingredients you’ll need:
– 100% maple syrup
– Fresh lemon
– Chia seeds
– Fresh Berries
– Canning or glass jar for storage
The only thing I needed to purchase for this recipe was fresh chia seeds – I picked the Barleans brand for convenience.
Soak 3 tablespoons of chia seeds in 1/2 cup water. <picture below of how the chia seeds form a gel>
When seeds turn into gelatin form (happened in about 15 mins) add in 1 tablespoon of maple syrup and 1 tablespoon of fresh lemon juice.
Wash 2 cups of berries. I used 1 cup of strawberries and 1 cup of blueberries. With the grainy texture of the chia seeds, using raspberries might have been too overwhelming with a ‘seeded’ texture for our first batch.
Put chia gelatin mixture and berries into the blender – mix until well blended like a smoothie.
Let the jam gel overnight in the fridge and start using.
I’ve done some research on using lemon juice as a preservative and because this recipe contains this ingredient, it could be frozen to be used as freezer jam. It’s not appropriate as a canning jam. This recipe honestly took a total of 20 minutes to make and 2 cups of berries makes the perfect amount so this jam could be made fresh.
What do I love about this jam? The amount of refined sugar called for in traditional jam recipes is GMO and very sweet. I was expecting to at least need honey, but the syrup was enough. I’ve been wanting to use my new Weck glass jars so this was a fun added bonus! Enjoy making this jam while the berries are fresh, local, and in season!