15 MINUTE CHIA JAM
I’m just about running out of homemade jams from the batch I made after I went raspberry picking last summer (we picked A LOT of raspberries), and as fresh berries aren’t quite in season yet, I wanted to try my hand at making a chia jam.
What’s cool about using chia seeds in making jam is that they have a natural gel-like consistency and replace the need for pectin which is what normally thickens jam. Other than the frozen raspberries and fresh rhubarb, these are all ingredients I had in my cupboard and making this little pot literally took 15 minutes. What’s not to love?
- 150g raspberries (frozen or fresh – I used frozen)
- 100g rhubarb (that’s normally one stick of rhubarb)
- 2 tablespoons maple syrup
- 1/2 fresh vanilla pod
- 2 tablespoons chia seeds
In a small saucepan, combine the raspberry-rhubarb purée with the chia seeds and the seeds scraped from half a vanilla pod and bring to a boil. Keep mixing for 2-3 minutes until the mixture thickens.
Pour contents into a sterilised jam jar.
This week I’ve been loving this chia jam in porridge and on toast with peanut butter, as you have probably seen on my instagram account. :)
Have you tried chia jam? If so, I’d love to know what your favourite combinations are. xS
P.S and if you’re thinking this would work really well with strawberries and rhubarb (which I did at first), be prepared for it to be utterly delicious but pretty grey in colour unless you use white chia seeds.