Chia Seed Jam Recipe (3 Ingredients, 10 Minutes)

I recently made a magical trip to Oregon during the highlight of the berries. I thought I had tried really good berries before, but it turned out that I was wrong. The strawberries and blackberries that I ate were stupid delicious, and I devour them through the handful.

I wanted to bring a piece of the trip home with me, so I bought an apartment Marionberries and transported her home, plane and car again. As I ate a few fresh, they faded quickly and I wanted to capture their intoxicating taste so that I could enjoy it as long as possible.

Jam was an obvious solution, but I didn’t want to add too much sugar, and I lacked patience for real jam manufacturers.

Preservation of a berry bonus (without excitement)

If you are in a similar situation -you can see with summer fruits, but not ready to illustrate them with too much sugar or to switch on your stove long enough to make real jam, do it as I did, and make chia -seed jam. It took less than 10 minutes and perfectly captures the true berry taste.

You don’t have to use as much sugar as you do in the conventional jam or cook as long as the chia seeds thicken the mixture in a natural way. This helps to really shine the natural taste of the berries. You cannot be able to store this jam for long storage, but in the fridge for at least a few weeks and freeze really well. Nothing bursts the winter blues like a spoon berry jam.

Tips for the production of chia -seed jam

If you are nervous to make jam, this is the recipe for you. You only need a few ingredients, it has a very short time for cuisine, and it is not required whether your jam is furnished or is properly in cans. The Chia seeds do the whole work.

You can play around with the fruits and proportions. I made the recipe with all Marionberries and doubled it and it worked like a magic. Be sure to try the jam at the end, as you may need a little more sweetener or lemon juice, depending on which berries you use.

How to make my foolproof chia -seed jam

You can do as little or as much jam as you are happy to use the following proportions. For 1 cup of jam you need:

• 1 cup of whole berries such as raspberries or shell and quartered strawberries (or a mixture)
• 1 to 3 teaspoon of honey, maple syrup or agave (to taste)
• 1 tablespoon of chia seeds
• 1/2 teaspoon of fresh lemon juice, optional

Combine the berries and the sweetener in a small saucepan. You can do more jam by double or tripling the ingredients. Simply use a larger pot. Let it boil over medium heat with occasional stirring until the mixture sprouts and the berries collapse. Take off the stove.

If you are desired, you can crush the fruit for a more uniform texture. Stir in the chia seeds and lemon juice (if used). Let it cool a little, then put it in a glass and cool in the fridge. The jam starts immediately, but has the best texture after it is cold for 2 or more hours.

How to store and serve

The mixture will thicken in the fridge after a few hours, but if possible, do it the day before the project. Mine would be successful for 2 weeks and probably would have kept longer, but I ate the whole glass. I put a second glass in the freezer for a rainy day, and I know that I thanked myself later.

I mostly ate my jam in simple yogurt and it was wonderful. If you present a meal, add a few spoons to the floor of several small glasses that cover yogurt, and you have homemade fruit yogurt for the week. It is also great to make toast as a topping or filling for cakes a smoothie and much more.