I remember making blackberry jam with Nanny, my Grandmother. My sister and I would pick the berries from the blackberry bushes in the field and carry them back to the house scooped up in our t-shirts (much to my mums dismay). Although there is nothing quite like old fashioned jam, it does contain quite a lot of added sugar, which isn’t great for our teeth or health if we eat too much of it. Chia seed jam is a quick, low-sugar alternative to regular jam – a really great swap for diabetics! You can whip this up in 5 minutes and have an incredible, homemade jam in your fridge for up to 2 weeks!
RASPBERRY CHIA JAMPrint This
- 500g frozen raspberries
- 40g Chia seeds
- 2 tbsp water
- 2 tbsp of honey/maple syrup
- Optional: cinnamon, vanilla, cardamom
- Stew the berries in 2 tablespoons of water over a medium heat. Cook until the fruit breaks down and becomes syrupy, 5 to 10 minutes. Mash the fruit with the back of a wooden spoon or potato masher. I like my jam with lumps but you can blend until smooth with a hand blender if you prefer smooth jam.
- Stir in the honey and chia seeds, and any spices or flavourings you wish to use. Cook for another 2-3 minutes then remove from heat and let stand 5 minutes, until thickened. If you’d like a thicker consistency, especially with very juicy fruits, stir in more chia seeds 1 teaspoon at a time.
- Once the jam has cooled to room temperature, transfer it to a jar. This amount of jam should fill two small jam jars.
The jam will thicken further and become more set once completely chilled. The jam can be kept in the fridge for 2 week or frozen for 3 months.