Basic Chia Jam

06/05/2015
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This recipe for chia jam is as fabulously simple as it is tasty. It'll take you less than five minutes to whip up, and is yummy you'll be sneaking spoonfuls straight out of the jar.

Chia is an edible seed from the flowering plant Salvia hispanica (which is interestingly a part of the same family as mint), and is native to Mexico and parts of South America.

Its uses date far back to Aztec and Mayan cultures, where it was widely cultivated and eaten, and often portrayed as an energy-booster in folklore – so much so the word chia translates to “strength” in Mayan.

They may have been on to something with this, because despite their incredibly small size, they pack a mighty nutritional punch:

  • Soluble Fibre Chia seeds are rich in soluble fibre (two tablespoons provide around 11 grams of fibre. Women are recommended to have around 25 grams fibre/day and men 30 grams fibre/day).  This high fibre content gives chia seeds their ability to absorb water (around 10-12 times their weight), which helps slow digestion in the body, leading to feelings of fullness. Side culinary note – their water-swelling capacity also means they act perfectly as an gelling agent in foods. When added to liquids they swell up, creating puddings (sort of like a tapioca pudding) or in this recipes case a thick jam!
  • Plant-based omega-3 and protein They’re also a source of plant-based source of omega-3, protein (around 20% in weight), as well as a plethora of nutrients vital to a healthy body, such as antioxidants which help fight free-radicals, and micronutrients; including calcium, magnesium, manganese, iron, phosphorus and zinc.

Chia jam ediquette

Enjoy this as you would with any jam – smear over warm toast, add to plain unsweetened yoghurt, dollop overtop of porridge, or spoon over pancakes.

Storage

Only thing to keep in mind, this is different to jam on the storage front. It’s not preserved with a high sugar content, like regular jam, meaning you have to keep it in the fridge where you’ll get a good half a week out of it – but I am sure it won’t last that long!

Basic Chia Jam

Author Danijela Unkovich
Prep Time: 10 mins
Cook Time: 2 mins
Rating:

Ingredients:  

  • 1 cup fresh or frozen berries e.g. strawberries, raspberries, blackberries, blueberries…
  • 1 Tbsp maple syrup or honey
  • 1 heaped Tbsp chia seeds
  • 3 Tbsp water

Method:

  • Add fruit, sweetener and water to a pot. Stir over a low heat, until the mixture starts gently bubbling.
  • Take off the heat and gently mash mixture together with a potato masher (mash it less if you want a pulpy jam).
  • Add in chia seeds and stir well. Leave for a few minutes as the jam begins to "set" (or rather the chia seeds begin to swell up and form a thick mixture).

Notes:

This recipe makes quite a small serving - I tend to make a smaller amount as this is a ‘fresh’ jam, not preserved with a high sugar content so you must eat it over the course of a week and store it in the fridge. Triple the recipe it if you'd like a full jam jar, as pictured.

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  1. Oh I just love this recipe, have been looking for one for a while now, thank you so much! I adore your recipes and posts, even tho I’ve discovered you only recently 🙂 Can I ask you, have you studied nutriology or made some kind of certificate for it? I’ve been always interested in this field, I’m studying biology currently 🙂 Thank you for answering 🙂

    • Hi Zuzana!
      Thanks so much for your message, so glad you like the recipe! Thanks for your kind words about my posts/recipes too 🙂 Yes, I have a Bachelor of Science, with a double major in nutrition and physiology. It’s a three-year degree in NZ, and now I am working full-time as a nutritionist (and running my blog on the side :)). It’s such a great field to work in, I really love it! Would totally recommend studying it if you’re interested. If you ever want to talk in more detail about it, don’t hesitate to let me know xx

  2. Thanks for a beautiful recipe, looks delicious! I really like your website 🙂 I have many apricots left in the fridge, Is there a possible to change the raspberries with apricots in this recipe? Thanks in advance

    • Hi there!
      Thank you, so glad you like it 🙂 You can totally sub in apricots – I would add a little more water to the pan, and cook the apricots until soft – maybe 15 or so minutes X