It’s healthy, no-cook, sugar free, versatile and ready in 30 minutes! What’s not to love about chia jam? You’ve no doubt seen recipes all over social media before. If you haven’t tried it yet, you really should!
Do you remember chia pets that sprouted ‘hair’ when you watered them? Well we have since discovered that chia seeds are actually a good source of ALA omega 3 and that they turn into a gel when they absorb liquid. Which is can be very handy. I often use them in over night oats or chia pudding.
Chia jam uses this gelling property with any puréed fruit it’s mixed with. I love it spread on toast, stirred through yoghurt and spooned over oats. You can also bake with it as you would use regular jam.
Chia jam only lasts 5 days in the fridge so make small batches. It’s a great way to use up less-than-delicious looking fruit in the fridge. You can start with defrosted fruit that has been previously frozen. It doesn’t defrost well as if frozen as jam. But you can freeze any left overs you won’t eat in time to use in baking, smoothies or as a fruit sauce.
1 tablespoon chia seeds (I prefer white as they blend in more)
250g hulled strawberries (or any washed and prepped fruit – even citrus!)
1/2 tspn vanilla extract (optional)
- Place the fruit in a blender and blitz until smooth.
- Stir in the chia seeds and vanilla (if using) and spoon into a jar or small bowl.
- Cover and refrigerate for at least 30 minutes to set.
How easy is that?
If you want more ways to reduce the amount of added sugar in your day, check out my post How to Find Hidden Added Sugars.
Sarah Moore is a mum, and university qualified Registered Nutritionist. She has 10 years’ experience working with families to improve their health and well-being. Sarah has a simplistic and practical approach to family nutrition and wants you to know that activated unicorn berries are not the answer to your health and wellness. You can find her on Facebook and Instagram for more healthy tips and tricks.