How To Make Easy Chia Jam
*adapted recipe and pic from thekitchen.com
These lamingtons go PERFECTLY with this jam!
Makes 1 1/2 to 2 cups
2 cups berries or fruit of choice
1 to 2 tablespoons lemon juice, to taste
1 to 2 tablespoons of maple syrup or coconut sugar
2 tablespoons chia seeds, plus more if needed (if you do not like to see the chia seeds in the jam, grind them well beforehand)
Measuring cups and spoons
Potato masher, optional
Glass jars or other storage containers, for the finished jam
- Cook the fruit until it starts to break down: Transfer the fruit to a saucepan and set over medium heat. Cook until the fruit breaks down and becomes syrupy, 5 to 10 minutes. Mash the fruit with the back of a spatula or a potato masher, leaving it as smooth or as lumpy as you like.
- Stir in the maple syrup and lemon juice: Off the heat, stir in 1 tablespoon of the honey and lemon juice. Taste and add more honey or lemon juice to taste.
- Stir in the chia seeds.
- Let stand 5 minutes, until thickened: This won't quite reach the firm consistency of regular jam, but it will noticeably thicken. If you'd like a thicker consistency, especially with very juicy fruits, stir in more chia seeds 1 teaspoon at a time.
- Transfer to a jar or other storage container: Once the jam has cooled to room temperature, transfer it to a jar or other storage container. Store in the fridge for about 2 weeks. The jam will thicken further and become more set once completely chilled. The jam can also be frozen for up to 3 months; thaw in the fridge before using.
If you enjoy this recipe, be sure to check out our very own Tanker Topper Lactation Cookies