Chia Seed Jam

Quick and easy jam with a boost of nutrients, little or no added sugar, and no canning required.

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This recipe checks all the boxes for me. Its fast and simple to make, requires very few ingredients, is a great way to use up fruits that are past their prime, and is loaded with nourishment. This could even be an excellent project for kids to create their own flavor combinations. For this batch I used a combination of fresh strawberries and frozen blueberries.

The chia seeds in this recipe are the thickener, eliminating the need for pectin and added sugar while adding a ton of nutrition. They contain a significant amount of fiber which promotes gut health in multiple ways. They are also one of the best plant-based sources of omega-3 fatty acids. The 19% protein content of chia seeds consists of all 9 essential amino acids and increases feelings of fullness after meals. They also boast an abundance of minerals like manganese, phosphorus, copper, selenium, iron, magnesium and calcium.

Start by cooking the fruit over medium-low heat until it is soft and can be mashed.

Mash until your desired consistency is reached. I chose to use a stick blender for a bit smoother consistency this time. I don’t always do this, it depends on the type of fruit I am using. Keep in mind that the seeds will add some texture as well.

Stir in the chia seeds and sweetener, if you are choosing to use any at all. I rarely add sweetener, but if I do raw honey is my first choice. The jam will probably seem runny at first, but as it cools it will thicken a lot.

Transfer the jam to container to cool. This jam can be stored in the fridge for 1-2 weeks, although it rarely lasts that long!

These lids are wonderful for storing your foods in mason jars. I have both the regular and wide mouth versions and am so happy with them!

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