Homemade Chia Seed Jam

Name: Homemade Chia Seed Jam
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 1/2 cups fresh or frozen fruit (such as berries, rhubarb, cherries, apricot, peaches, plums, etc. (any combination will do!)); 2 tablespoons pure maple syrup; 1 tablespoon fresh lemon juice; 2 tablespoons chia seeds; cinnamon (cardamom or my [homemade chai spice mix]); freshly grated ginger; pure vanilla or other extracts; fresh herbs such as thyme (lavender or rosemary); zest and juice from your favorite citrus (blood orange, clementine, grapefruit, lime); alcohol (such as bourbon, sherry, or tequila); good quality balsamic vinegar

2 steps

Prep:10minCook:10min

How to Make Chia Seed Jam with Any Fruit is the ultimate guide to making homemade chia jam with any type of fresh or frozen fruit in minutes!

Updated at: Thu, 17 Aug 2023 10:04:37 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories36.2 kcal (2%)

Total Fat0.5 g (1%)

Carbs6.1 g (2%)

Sugars4.1 g (5%)

Protein0.5 g (1%)

Sodium1.1 mg (0%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

2 ½ cupsfresh fruit

or frozen, such as berries, rhubarb, cherries, apricot, peaches, plums, etc, any combination will do!)

2 tablespoonspure maple syrup

1 tablespoonfresh lemon juice

2 tablespoonschia seeds

cinnamon

cardamom or my [homemade chai spice mix

such as thyme, lavender or rosemary

citrus

zest and juice from your favorite, blood orange, clementine, grapefruit, lime

alcohol

such as bourbon, sherry, or tequila

balsamic vinegar

good quality

Instructions

Step 1

Place the fruit, maple syrup and lemon juice in a medium sauce pan and cook over medium heat, stirring often. Cook until the fruit has broken down and the liquid has thickened, about 5 minutes (this will take 1-2 minutes longer if your fruit is frozen).

Step 2

Stir in the chia seeds and cook an addition 2-3 minutes or until thickened. Taste and add more sweetener if desired and pour into jars. Allow to cool at room temperature, then cover with a lid and store in the refrigerator for up to 2 weeks.

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