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.
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
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.
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.
Cranberry Pomegranate 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.