Have you seen chia jam pop up in various forms? I have come across raspberry, blueberry, gojiberry…. all sounding enticing. It wasn’t until recently that I gave it a go and absolutely couldn’t believe how easy it was. I have had lots of plums in my fruit bowl recently – and as you know I like to make the most of everything seasonal!
Unlike traditional jam making, this method is quick, easy, far less messy and most importantly is totally free from refined sugar. The draw back of this jam is that it can only be stored in the fridge for up to a week. But that shouldn’t matter as you probably wont have any left anyway!
This chia jam was a huge success and has been repeated several times since. A particular favourite use of this naturally sweet, rich jam was of enjoying it indulgently spread over pancakes for breakfast but it was equally enjoyed on toast.
250g Fruit – I used 1/3rd Stoned and sliced Victoria plums and 2/3rds Frozen raspberries
4 tbs Sweetener – Honey or maple syrup
The juice of half a lemon
1 1/2 tbs Chia seeds
- Add all your prepared fruit and lemon juice to a small saucepan and cook gently until all your fruit is soft – then mash gently with a fork. This should take approx. 10 minutes of cooking time.
- Add your chosen sweetener and mix well
- Add your chia seeds and allow to stand for 10 minutes. The jam will thicken.
- Transfer to a bowl or jar, cool, then store in the fridge for a week
Tip: Substitute your fruits depending on whats in season and whats in your fridge. Why not double your batch and freeze half for when you have friends to stay? They’ll be very impressed.
How kids can help:
- Your little ones will love selecting the fruit
- Weighing out the ingredients
- Squeezing your lemon
- Mixing the hot jam – if old enough and under supervision – careful of the hot pan!