If you’ve never made your own jam, it is a must do! It’s so simple to make and better than any jam I’ve ever eaten. I can eat it right out of the jar! It’s a great way to use those fresh or frozen berries you have on hand. I seem to always have a mix of fresh berries on hand these days to add to my muesli mix, top over ice cream or blend into smoothies of all flavors. I felt it was time to try something new with my berries and ventured out to make a berry chia jam. My first try was a success! You really can’t go wrong here at all. The ingredients are minimal and the instructions simple making this an easy staple to make and have on hand.
Originally I wanted to make this a ‘simply fruit’ chia jam but ultimately added a very small amount of pure maple syrup. I love that you have control of what sweetener you use, if you need any at all. My blackberries were so sweet and delicious, which is why they are the main berry here, that I probably would’ve been fine without any sweetener but added some for good measure.
Use the berries in any arrangement you like, even adding strawberries if you like. You could just as easily use one type of berry. This is just a template to use as a guide for whatever berry chia jam you desire.
I encourage you to try making a batch for yourself. I’ve given you 2 ways to make this, either stove-top or raw. Both ways are delicious! Get ready to be amazed at just how wonderful making your own jam can be!
Spread on your favorite toast or a slice of this banana bread. Make a PB & J sandwich using this raw almond butter recipe. Add a dollop to oatmeal, pancakes or waffles. You can even treat yourself to these oat jam thumbprint cookies. There are many ways to use this lip smackin berry chia jam!
This jam is loaded with powerful antioxidants! Blueberries, raspberries and blackberries are all rich in polyphenols, essential vitamins and trace elements. Alone these berries are amazing but together they promote optimal antioxidant, anti-inflammatory and anticancer benefits. I highly recommend seeking out organic berries as an added measure of heart smart eating. If you decide to make the stove-top method in this recipe, you can be sure that most of the polyphenols will still be intact.The chia seeds are also considered a superfood. Although they are used sparingly they will add some omegas while adding textural thickness to the jam.
Recently I watched this TED talk entitled, Can We Eat To Starve Cancer, by Dr. William Li. In a word…YES we can! This has been my food philosophy. I believe prevention is key. The food we eat directly affects every part of our being. Your body is an amazing eco-system and has the ability to ward off and prevent many diseases by simply eating whole foods. In this video Dr. Li will discuss what he has learned about the connection between cancer and angiogenesis. He’ll also discuss how foods, and the combining of certain foods, can create an even more powerful healing effect. If you get a moment, it’s a pretty informative talk lasting about 24 minutes.
‘Let food be thy medicine and medicine be thy food’. – HippocratesPrint
TRIPLE BERRY CHIA JAM
Rich in antioxidants, this berry jam is lip smackin delicious! Cook on the stovetop or make it raw.
- 1 heaping cup blackberries (about 6 oz.)
- 1/2 heaping cup raspberries (about 3 oz.)
- 1/2 heaping cup blueberries (about 3 oz.)
- 1 heaping tablespoon chia seeds
- 1 tablespoon pure maple syrup
Stove-top: Add berries to a small saucepan, heat over medium stirring occasionally until softened. Using the back of a slotted spoon or fork, mash the berries along the side (or bottom) of the pan. Let mixture come to a gentle boil. The entire cooking time will be from 4 – 6 minutes. Once boiling occurs, remove from heat, add sweetener if needed and slowly add in chia seeds while stirring to combine.Fill jar and let cool a few minutes. Cover and place in the refrigerator to thicken. Store in fridge. Will last up to 2 – 3 weeks (I’ve never had it longer than a week, it may even last up to a month).
Raw: Place berries and chia seeds in blender/food processor and pulse until desired chunkiness/consistency. Add maple syrup as needed and blend again.
Fill jar, cover and place in refrigerator to set for a couple hours. Keep stored in fridge and use your raw chia jam within 1 week.
Makes about 1 – 1 1/4 cup (8 – 10 oz.)
Use any berries you prefer equaling approx. 12 oz. If using strawberries be sure to chop them up before measuring unless using a scale.
If using frozen berries, be sure to let them thaw before measuring.