Fruit Chia Jam Recipe
Prep+Cook Times: 10 min | Level: Beginner | Serves: ~18
2 Cups Fresh fruit of choice (strawberries, raspberries, blackberries, currants, mango, passionfruit, kiwi, peach, apricot, fi g, blueberry, mulberry, pear, and/or nectarine - frozen is fine too)
3-5 Tbsp Maple syrup honey, rice malt syrup, or coconut syrup
1 tsp Vanilla
2 Tbsp Lucuma powder, Maca powder, or Strawberry powder (optional)
3 Tbsp Chia seeds**
**If you have the option, the plain white variety of chia seeds looks best in jam. If not, any will be perfectly
1. Choose good quality, fresh fruit without blemishes. Wash and peel/pit/de-seed as necessary.
2. Use the lesser amount of sweetener at first, until you can taste and measure according to your taste buds and the sweetness level of your chosen fruit. Adjust if needed.
3. Put all ingredients into a blender and blend until as smooth as possible unless you would prefer to have a 'chunkier' jam in which case, mash with a potato masher by hand.
4. Pour into small enough containers for the freezer that you can take out only what you will use up within 1 week at a time.
5. It will take up to 20minutes to fully thicken. Save some out to enjoy liberally however you like now too!
− I sometimes refer to this as "freezer jam" because it is preserved in the freezer, instead of needing to be properly 'canned'.
− Choose whichever fruit you fancy but note that this recipe will work the best with a fruit that can blend into a smooth and thin puree such as the ones mentioned. As an example, Banana is too thick and Orange is too thin. Consider combining fruits.
− Freezing this into silicone molds will make it easier to pop them out and store in a container for an easy small-serve grab.
− Serve in more ways than just on toast or rice cakes. This can be added to basic salad dressings for a twist, added into smoothies, spread on top of biscuits like jam drops, added into muffi ns, used to fl avour a cake icing, or eaten as an ice block!