Thursday, April 16

Strawberry Chia Seed Jam

I'd seen recipes for chia seed jams before, but I had always been reluctant to try them. I guess I doubted they would taste as good as claimed, or thought that the texture might be weird and slimy. But I was so wrong. Chia seed jam is a revelation, and it's my new favourite thing. I've already made two batches this week.

Sometimes it takes a quarantine to push you try new things.

This is a great way to use up the frozen fruit you might have lying around in your freezer.
And it makes a delicious topping for all that sourdough bread everyone seems to be making during this pandemic. And given that this jam is essentially just crushed fresh fruit with a smidgeon of maple syrup and chia seeds, it is actually super healthy. So you can pile it on guiltlessly. I love to swirl it into yogurt too.

Chia Seed Jam

2 cups fresh or frozen berries
3 Tbsp pure maple syrup (more or less to taste)
2 Tbsp chia seeds

In a small sauce pan, warm the frozen fruit over medium heat until soft enough to mash. Use a potato masher or fork to squish the fruit to your desired consistency (I like mostly mashed with some small fruit clumps). Then add in the maple syrup (taste as you go, since you will need more or less depending on the types of fruit/berries you use and their natural sweetness) and chia seeds, and stir until evenly distributed.
Remove from heat and allow to cool.
The jam will thicken up as it cools (as the chia seeds to their magical thing).
Store in a jar or container in the fridge.

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