Blueberry Chia Jam

Processed with VSCOcam with f2 preset

Jam was always one of the comforting foods I would turn to as a child – smothered on hot toast, it was perfect as a quick snack or a tasty breakfast. Whilst I can still eat store-bought jams now, conventional jams are usually 50% added sugar and only 50% fruit, making it a much less healthy snack than it might at first appear. As an alternative, this chia jam uses no added sugar at all, as the chia seeds are hydrophilic so absorb lots of liquid to give the jam that ‘set’ consistency, and they also provide lots of essential amino acids that we can only get from our diet. Now there’s no longer any need to skimp on the jam – smother your pancakes in it, stir it into porridge, or even spoon it straight from the jar if you simply can’t resist.

 

Makes 1 small jar, 2-4 servings

Preparation time: 5 minutes, followed by minimum one hour to set

 

1 cup blueberries

3 tsp chia seeds

3 tsp water

2 drops vanilla essence

 

  1. Mash the blueberries thoroughly with a fork so that it forms a liquidy, smooth-ish consistency (the more you mash them the more liquid there is for the chia seeds to soak up).
  1. Add in the chia seeds, water and vanilla essence and stir well so that they are all combined evenly.
  1. If not already in a jar, transfer your chia jam into a small jar and fasten the lid, then leave it in the fridge to set for an hour before using it. This will keep for a few days in the fridge so you can save a couple of servings for later too!

One thought on “Blueberry Chia Jam

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s