04 March 2014

Strawberry Raspberry Chia Jam

Chee-a? Chai-a? Chia. As in, those furry grass-like pets from the 80s.

I got into eating chia seeds in the past two years when they blew up in the food world for being rich in omega-3s and fiber.

They're these tiny little seeds and as a vegetarian and someone with a fickle stomach, they just seemed like a no brainer to add to my diet. I bought them in the organic section at my regular grocery store and like to top off my yogurt with them, throw them in smoothies, and even use them as an egg-like binder in vegan baked goods. Most recently, I've been using them to make jam!

Strawberry Raspberry Chia Jam
Lightly adapted from Two Peas and Their Pod

Yields: 2 cups


  • 1 cup raspberries, frozen or fresh
  • 2 cups strawberries, halved, frozen or fresh
  • 2-3 tbs maple syrup, honey or agave
  • 1/2 tbs vanilla extract
  • 3 tbs chia seeds
  • In a small pot, bring your fruit to a low boil, stirring frequently. Once boiling, reduce heat to a simmer and continue to stir for 5-7 minutes until most of the fruit falls apart. 
  • Add in to the fruit, your sweetener, extract, and seeds. Continue to stir the mixture for an additional 7-10 minutes or until it has thickened up to a jam consistency of your liking.
  • Remove jam from the heat and allow it to cool to room temperature before serving or storing. It should keep for up to 2 weeks in the fridge.

I've been putting this jam on top of my oatmeal in the mornings to sweeten it up without the addition of raisins, honey, and the like. What's your favorite use for jam? 

No comments:

Post a Comment