Berry Chia Seed Jam
Getting out of a Jam
Berry chia seed jam got me out of a sticky situation. Raise your hand if your overbuy fruit. Yup, raises hand. I do this all of the time. Especially when I go to BJ’s Wholesalers and the huge boxes of strawberries, raspberries, and blackberries lure me into buying them. I always promise myself I’ll eat all of that fruit. Promise broken and recently I was left with good fruit that going to go bad. And quickly.
What’s a girl to do? Make jam.
That’s what. The favors are fresh and bright. It is sweetened with pure maple syrup allowing for the berry flavors to come through. My neighbor says that it tastes of fruit not sugar. Adding the chia seeds gives it fiber. I know when I just eat a slice of bread with jam, I’m starving an hour later. This jam has some bulk in a good way.
Depending the size of your jars, you can make enough for the freezer or better yet share with friends and family.
Look for another recipe with the super chia seed? Try Chia Pudding.
Ingredients
- - 2 cups blackberries
- - 2 cups raspberries
- - 2 cups strawberries, sliced
- - 1/2 cup maple syrup
- - 1/4 cup chia seeds
- - 6 cinnamon sticks
Preparation
- 1. Combine half of the fruit and all of the maple syrup. Stirring frequently, bring nearly to a broil then reduce heat to medium-low.
- 2. Simmer uncovered for about 5 minutes. Remove from heat.
- 3. Mash lightly the mixture.
- 4. Stir in remaining berries, chia seeds, and cinnamon sticks.
- 5. Bring to a near boil then reduce heat.
- 6. Simmer uncovered for about 10 minutes.
- 7. Remove heat and discard the cinnamon.
- 8. Ladle into jam jars, seal, and place in fridge or freezer.
- 9. Store in refrigerator for 3 weeks or the freezer up to 6 months.
Hello! I'm Ann Marie and I wear the well-worn apron. Join me as explore plant-based eating while I live on an island off the U.S. state of Rhode Island.