How good is jam on (pretty much) ...everything !? Bananas, muesli, oatmeal, bichir…sometimes even salads, YUM.
Often store bought jams have tons of added sugar, preservatives and other not-so-nourishing ingredients.
The more wholesome jams that can be brought are usually crazy expensive…and so I decided to start making my own.
This recipe produces a deliciously sweet batch of fresh jam that’s quick to make and high in omega 3s and antioxidants.
Nourish Insight: Chia seeds are one of the highest food sources of omega 3 fatty acids, containing a generous portion of alpha linoleic acids, which is the omega 3 found in plant foods. It is also a rich source of protein, fibre, energy boosting B vitamins, as well as minerals such as calcium, magnesium, zinc and iron.
And the best bit? This jam is so easy to make, you could probably do it right now.
Ready in 15 minutes | Yields 1 jar of jam
INGREDIENTS:
2 cups frozen blueberries*
2 tbs chia seeds
1-2 tbs pure maple syrup**
METHOD
On a medium heat, place the blueberries into a pot and thaw until completely melted. As the blueberries are defrosting, use a fork to continuously stir and mash the blueberries.
Add the chia seeds and stir for 3-5 minutes, continuing to mash the blueberries if necessary, until the mixture has thickened slightly.
Finally add the 1-2 tbs of maple syrup, (more if a sweeter and stronger maple flavour is desired), and continue to stir on a low heat until the jam is slightly less thick than your ideal jam would be.
Pour the jam into a sealed jar, leave to cool on a bench-top, and then store in the fridge. The mixture will thicken further into a spreadable jam consistency once cooled.
NOTES AND VARIATIONS
*The blueberries can be replaced with type of frozen berry or a combination of frozen berries. I chose to use blueberries for this recipe because I find that they a naturally sweeter than other berries and will help to produce a sweeter jam.
**Maple Syrup can be replace with 1/4 cup of sliced dates (As pictured above - this actually works nicely!) , or another sweetener of your choice (rice malt syrup works well too).
Keep in mind that these changes may alter the taste of the jam you make, but feel free to experiment ! We'd love to hear your favourite combinations in the comments below.
Storage: Lasts for up to one week in the fridge in an air tight container.
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