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!
Ingredients List
- 300g strawberries
- 150g rhubarb
- 3tbs liquid sweetener (honey, agave, or maple syrup)
- Juice of a lemon
- 2tbs chia seeds
Steps
- 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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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Lucy @ Bake Play Smile
August 24, 2015 at 7:28 am (9 years ago)I;m the same as you and have always been put off by the huge amounts of sugar used. I’ll definitely try your jam though! Looks amazing!!
Lucy @ Bake Play Smile recently posted…Nutella & Jersey Caramel Brownies
I Spy Plum Pie (admin)
September 6, 2015 at 11:22 am (9 years ago)Thanks Lucy, I hope you like it! xx
Lauren @ Create Bake Make
August 27, 2015 at 8:14 pm (9 years ago)I think I’m definitely going to have to give this a go, I love making my own jam but have never added chia seeds to it. Thank you for linking up with us for fabulous foodie fridays, have a great weekend x
Lauren @ Create Bake Make recently posted…Fabulous Foodie Fridays #66
I Spy Plum Pie (admin)
September 6, 2015 at 11:23 am (9 years ago)It really is a super easy way to make jam!
Sara @ Life's Little Sweets
August 28, 2015 at 2:51 pm (9 years ago)I found your blog on the Fabulous Foodie Fridays link party. I love this recipe, pinning to my recipes to try board!
Sara @ Life’s Little Sweets recently posted…DIY Crayons
Lizzie {Strayed Table}
August 28, 2015 at 6:34 pm (9 years ago)How clever! Of course chia is great for thickening, why did I not thick of this sooner. I just bought a huge batch of strawberries and I reckon you have convinced me to make strawberry jam again and this time with chia so much less cooking. LOVE IT