I’ve only made jam a couple of times in my life because I find the whole process a little time consuming, not to mention all the sugar it tends to use! I’d seen lots of talk of chia jam around and thought it was about time I tried some for myself, and it was so quick & easy as well as delicious! I highly recommend you giving my rhubarb & strawberry chia jam a try, you won’t regret it!
- 300g strawberries
- 150g rhubarb
- 3tbs liquid sweetener (honey, agave, or maple syrup)
- Juice of a lemon
- 2tbs chia seeds
- Hull the strawberries and chop them into quarters, then roughly chop the rhubarb
- Combine in a saucepan with the sweetener and lemon juice and cook over medium-high heat, stirring occasionally to make sure it doesn’t stick to the bottom
- Break up the fruit with the back of a spoon or fork and continue cooking until the fruit is soft and liquidy (approximately 15 minutes)
- Taste and add extra sweetener if you like, then remove from the heat and stir in the chia seeds
- Leave to sit and cool down to room temperature, the chia seeds with thicken up the jam, but if it doesn’t reach your desired thickness within 15 or 20 minutes then stir in some additional chia seeds
- Spoon into jars and refrigerate, then eat within a week or so
You can use the chia jam in the same way as you would use normal jam – on toast, in jam-drop biscuits, swirled through yoghurt , you name it! I’ve been loving it on some delicious fruit bread I picked up at the bakery, as well as dolloped on top of my porridge at breakfast time, but I’m keen to bake with it soon as well (if there’s any left!).
I love that it is all ready in under half an hour and because it needs eating pretty much straight away (well, within a week or so) because it doesn’t use setting agents you also don’t have to fuss about sterilising jars which is rather time consuming! It also is much lower in sugar as well, so I don’t have to feel bad about slathering it on thick!
I’ll definitely be trying out some other flavour combinations of chia jam in the coming weeks, that’s for sure!
Have you tried chia jam before? Maybe you could start with my rhubarb & strawberry chia jam?
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