One of the things that always bothered me once I started eating whole food plant-based was how much processed sugar and additives were in jam. Fruit has so much natural flavour and sweetness to it that I never understood why companies add so much. I understand it’s to make it shelf stable potentially - but here you can learn how to make chia jam in mere minutes so you can have it whenever you want - and with whatever flavours you want.
Most companies use additional pectin to give their jam the body it needs - but this recipe uses chia seeds which are packed with fibre and loaded with antioxidants. They’re great for people with digestive issues and wonderful for heart health.
Below you’re going to see a base recipe - and the calorie information at the bottom is based on using berries, but you can feel free to use whatever fruit you want - fresh or frozen. It also doesn’t include adding any additional sweetener, so if you do you’ll have to figure it out yourself - I find unless I’m using something bitter like rhubarb the sweetness from the fruit is enough.
Making chia jam is particularly great for fruit that is starting to turn and you want to give it a little extra life. I love mix and matching fruit together to create new combinations. You can add spices and extracts and whatever you want to make this truly your own.
Whether you’re using it to make a sandwich like my PB with J roll-ups, adding it to granola or plant-based yogurt, there’s no shortage of ways to use this. So now that you know how to make chia jam what are you waiting for? It stores in the fridge well - but I like putting half of it in the freezer for later.
However you use this Chia Jam, plop or spread it into something and smash it into your mouth!
Want a sugar-free jam that your kids will love? Here’s how to make chia jam using whatever fruit you want. Use it in sandwiches, on granola or yogurt!
Take your fruit and put it into a small pot on the stove. Bring it to a medium simmer and let the fruit cook down for about ten minutes, until you see it turning into a nice mushy texture. If you’ve got a potato masher then use that to break it down - otherwise a spatula will work just fine.
Stir in your chia seeds and bring down the mixture to a low-simmer and continue to let it cook for another 5-8 minutes. The chia will thicken as the excess liquid evaporates.
At this point you can CAREFULLY taste your mixture and see if it needs a little extra sweetener, but I usually don’t bother. You can also add any other flavourings like vanilla, cinnamon, or any other extracts or spices you want.
Transfer to two small jam jars and let cool in the fridge with the lids off. Once cool put the lids on and leave in the fridge for up to a week, or a freezer for several months.
Use it as a sandwich spread, or on top of oatmeal or granola or yogurt. However you normally use jam you can use this chia jam!!!
Servings 16
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Use whatever fruit you want here. Mix and match them. Grate some ginger in. Herbs. Go crazy!
