Food

Easy Chia Jam Is Better Than Pie Filling: Here's How To Make it

Usually when you try a healthier take on a classic food, it just doesn't hold up to the original. Let's be honest, a lot of the time it's the sweetness that makes food so tasty. So how do you get the same satisfaction when you take out all of that sugar?

Well when it comes to to chia jam, the problem is solved. Chia jam is better than pie filling. I swear I could eat scoops of this stuff all day long. You use a bit of maple syrup as a natural sweetener but aside from that, it's really the fruit and texture of the chia that make this jam amazing. Not to mention, Chia is full of antioxidants, protein and omega 3 fatty acids. Win win.  

photo may contain overhead shot of oatmeal in a blue and white bowl with almonds and chia jam
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I know it sounds like a stretch but I'd take this over traditional jam any day. You can use almost any fruit to make it, but these two jam recipes are a home-run!

Blueberry Chia Jam

photo may contain a white saucepan on a stove top beside a purple bowl with frozen blueberries and and two stainless measuring cups of water and maple syrup
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Ingredients

  • 3 - 4 cups of frozen blueberries
  • 3 tbsp of maple syrup
  • 1/4 cup water
  • 3 tbsp of chia
  • half a fresh squeezed lemon

Instructions

Add the frozen blueberries and water to a saucepan and bring to a boil over medium heat. Add the maple syrup and chia seeds then reduce the heat. Simmer for about 10 minutes stirring frequently. Remove from heat and squeeze in the lemon juice.

blueberry chia jam in a white saucepan simmering on a stove top
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As the mixture cools it will turn to jelly consistency. Store in your fridge for up to two weeks. You can also freeze your chia jam and should aim to use it within 4 months.

blueberry chia jam being spooned on top of oatmeal
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Cranberry Pomegranate Chia Jam

lemon on a plate with a suacepan of cranberry chia jam

Ingredients

  • 3 - 4 cups of frozen cranberries
  • 1 cup of pomegranate juice
  • 1/4 cup maple syrup
  • 1/2 cup of a fresh lemon

Instructions

Add the frozen cranberries and pomegranate juice to a saucepan and bring to a boil over medium heat. Add the maple syrup and chia seeds then reduce the heat. Simmer for about 10 minutes stirring frequently. Remove from heat and squeeze in the lemon juice.

As your chia jam cools it will thicken. Follow the same instructions for storage as listed above.

Use your chia jam any way you would use regular jam. Delicious with peanut butter, yogurt parfaits and to top off ice cream.

What's your favorite way to use chia in your food?