I hope you guys are having a beautiful sunshine filled weekend.
We are out at the lake this weekend with family and it is glorious. I’m starting to cherish these little family vacations more and more these days.
I was almost not going to open my computer this trip – but I have a couple quick and easy recipes that I really wanted to get out to you guys; so while the family is relaxing outside on the patio after a little sleep in, I’m going to finish up this one post for sure and hopefully another one tomorrow.
Chia jam you guys – it’s so good. It’s so good, so quick and so easy.
I love chia jams because they taste as yummy as the real thing without the multiple cups of sugar that usually go into making a batch. You can make it out of any fruit and its actually the perfect way too use up any fruit you aren’t going to get to before it goes bad.
YIELD – About 2 cups
- 11/2 cups sliced rhubarb
- 21/2 cups diced strawberries
- 1 tbsp of honey (or maple syrup, or coconut sugar)
- approx. 1/4 cup chia seeds (add by the spoonful as needed and more if you like)
- Add the rhubarb to a saucepan over medium heat. Cook until the rhubarb starts to soften, about 7-8 min.
- Add the strawberries and cook more until the strawberries & rhubarb break down and become soft and liquidy, another 5-10 minutes.
- Mash the mixture with potato masher of the back of a spatula or large spoon. You can make it as smooth or chunky as you’d like your jam to be.
- Remove the pan from the heat and let cool for 5 minutes or so. Taste to see how sweet it is and stir in as much or as little honey as you’d like.
- Add the chia seeds, and stir until well combined. Let stand 8-10 minutes, or until chia seeds swell and jam starts to thicken.
- Once the jam has cooled to room temperature, transfer it to a mason jar or other airtight container. Keep in the fridge for about 2 weeks.
The jam will continue to thicken, especially once refrigerated, but if you’d like a thicker consistency, you can stir in more chia seeds 1 tablespoon at a time. The more liquid the mixture, the more the chia seeds will swell and the thicker the consistency will be.
You can freeze jam for about 3 months, thaw in refrigerator for use. If you find that it’s become a little watery just add more chia seeds – a teaspoon at a time.
I love using fresh fruit but frozen fruit works great – jut defrost in a large bowl at room temperature. Once fully thawed, just mash up and add sweetener if you like and chia seeds. Then transfer to a jar, same as above.
Chia jam is good on so many things – Use it as a topping for chia pudding, greek yogurt, granola or overnight oats; you can top your ice cream with it, or grab a rice cake, or toast, top it with your favourite nut butter and spread your chia jam on top. Whatever way you like fresh fruit, jam or fruit sauce, chia jam is an awesome substitute.
Hope you enjoy this recipe. I will be posting some more flavours of chia jams in the coming weeks – because you can have so much fun with them.
Till the next recipe,