Chia Fruit Jam
Confession: I'm a jam addict.
Grew up with my mom cooking big vats of sweet, sugary, delicious strawberry jam in our kitchen in the summers in Oregon after picking fresh berries just minutes from our house. Jam reminds me of pie which of course makes me happy!
Being sugar free means it's next to impossible to find a store bought jam, no matter how gourmand, organic or expensive, that does not include added sugar.
The answer? Chia fruit jams!
Ridiculously simple, delicious, satisfying and versatile.
Spoon some chia jam onto your favorite unsweetened yogurt, top protein pancakes with it, smear it onto toast, or make a PB & jam sandwich or roll-up. You could even put it on ice cream (which wouldn't be sugar-free but would be a yummy treat every now and then!)
The fruit combinations are endless. Berries work very well, as do apples and pears. Experiment with pairings, add extracts like vanilla or almond, and spices like cinnamon, nutmeg and ginger for deeper flavor.
Basic Chia Jam Recipe
After washing and cutting fruit, place a saucepan over medium heat and add fruit, spices and extracts. Stir and mash fruit as it cooks down. Lower heat as fruit breaks down, add a bit of water if fruit is sticking or too thick.
Add spices and extracts of your choosing and keep cooking and mashing. When fruit reaches desired consistency, stir in 1 teaspoon - 2 teaspoons chia seeds. Remove from heat.
Let chia jam cool on counter and then refrigerate. It will thicken as the chia seeds absorb water from the fruit.
Will keep refrigerated for up to 7 days.
- Fruit, washed, dried, stems removed/peeled, cut into chunks
- Chia seeds (white work especially well, but any type will work)
- Spices and extracts of your choice (vanilla extract, cinnamon)
- Dash of water if necessary