05/04/2015

Homemade Chia Seed Jam

Limiting refined sugars is a tough job these days because almost all packaged foods contain refined sugar in some form. On my journey to healthy eating, jam is one of the foods I completely eliminated from my diet almost immediately because it's so high in refined sugar. Unfortunately, one of my husband's favourite snacks is a slice of homemade bread slathered in nut butter and jam, so he's had a harder time with this. Once our kids became old enough to ask for a bite of daddy's snack I knew it was time to find an alternative jam recipe that I'd be comfortable feeding to our little ones. I was skeptical that any recipe I found could compete in the taste department, but this one really does! Our family loves it and I know you'll love it too!


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There are many chia seed jam recipes floating around online, and I used this one and this one for inspiration.


You'll need:

1 pound of fruit (I used strawberries this time, but blueberries, raspberries, blackberries, or peaches would also work)
3 tbsp honey (add 1 more tablespoon if you like your jam very sweet)
2 tbsp chia seeds



To make:

Wash and hull one pound of strawberries.

Throw them in a saucepan, add the honey and place on the stove over medium heat.






As the strawberries begin to soften over the heat, stir them around in their juices and the honey.

Once the berries have softened to the point that they're starting to fall apart, use a potato masher to break them up even more.






Let the mixture come to a slow boil, stirring almost continually. Once you see some big bubbles break the surface, add the chia seeds.

The chia seeds will help the jam achieve a gelatinous texture while also adding fibre, protein and healthy Omega-3 fats.




Continue stirring the mixture over the heat for 1 minute, and then remove the pan from the stove.

If you enjoy jam with small chunks of fruit in it, then you're done! Simply pour the mixture into a mason jar and cover it tightly with a lid.

If you'd prefer jam with a smoother texture, feel free to add the mixture to your blender and pulse it a few times before pouring it into a mason jar. When making strawberry jam, I usually don't puree the mixture but when making blueberry jam, for example, I find that partially pureeing the mixture helps break up the skins. It's a matter of personal preference, really.



While the jam is still hot it may seem more fluid that you would expect. The chia seeds need a bit of time to do their work, so put your jar of jam in the fridge for a few hours and it will achieve the perfect texture. It keeps for a couple weeks in the fridge, but beware: since it doesn't contain any preservatives and hasn't undergone the proper canning process it must be kept refrigerated.




Doesn't it look beautiful??

And it tastes just as good as it looks!




Maybe better, actually.

Enjoy some spread on a piece of homemade bread, an English muffin, a croissant, on homemade waffles or french toast, or anything else you'd like. It's also yummy with some gluten-free crackers and goat cheese for lunch...just sayin'.






This jam is only 1 Weight Watchers PointPlus for 3 tablespoons, so it's definitely a healthy option for breakfast or a snack.

And best of all, it's something your kids will love and you'll feel satisfied knowing it's a wholesome snack with many health benefits!

I hope you enjoy this recipe! Let me know in the comments below if you give it a try!

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1 comment:

  1. i love chia seeds! I've never made jam with them though I will have to try it! stopping by from healthy eating habit! Anne@simpelandsavory

    ReplyDelete

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