Best Chia Jam Recipes

CHIA SEED JAM

Steps:

• Soak chia seeds in water until mixture has a jelly-like texture, about 5 minutes.
• Heat raspberries, blackberries, blueberries, strawberries, and honey in a saucepan over medium heat until berries are soft, about 15 minutes. Lightly crush berries with a fork or masher.
• Stir chia seed mixture into berry mixture. Remove from heat and let cool for at least 10 minutes.

RASPBERRY CHIA JAM

Steps:

• Put the raspberries in a pan with the vanilla and honey, then cook over a low heat for 5 mins or until the berries have broken down.
• Stir through the chia and cook for 10 mins. Set aside to cool completely (it will thicken significantly as it cools). Spoon into a bowl or sterilised jar. Great on toast, swirled through porridge or in yogurt. Will keep in the fridge for up to one week.

FRESH STRAWBERRY CHIA JAM

Steps:

• Place strawberries, agave, 1/4 cup chia seeds, and lime juice in a large bowl. Blend with an immersion blender until strawberries are chunky. Add remaining 2 tablespoons chia seeds and mix well with a wooden spoon.
• Pour the mixture into two 1/2-pint canning jars. Allow to set in the refrigerator or freezer for at least 8 hours before consuming.

BREADLESS PEANUT BUTTER AND CHIA-JAM SANDWICHES

Steps:

• Combine the raspberries, blueberries, chia seeds, 1 tablespoon water and the honey in a medium bowl. Smash the mixture with a potato masher or fork until the berries are the consistency of a chunky jam. Cover and refrigerate until the chia seeds soften and the jam thickens slightly, about 30 minutes (the raspberry seeds will give the jam a crunchy texture).
• Spread 1 rice cake with 1 tablespoon of peanut butter and top with 1/4 of the chia jam and a slice of pear. Sandwich with another rice cake. Repeat to make 3 more sandwiches

RASPBERRY CHIA SEED JAM

Steps:

• Bring 4 cups raspberries, 1 cup sugar and 2 tablespoons lemon juice to a simmer in a saucepan over medium heat. Cook, stirring and mashing the berries, until thickened, 20 minutes. Remove from the heat and stir in 1 tablespoon chia seeds. Refrigerate until cool.

CRANBERRY RASPBERRY CHIA SEED JAM

Steps:

• Combine cranberries, maple syrup, raspberries, chia seeds, lemon juice, and vanilla extract in a small pot over high heat. Add water and bring to a boil. Lower heat as soon as mixture is boiling and cook until cranberries are bursting and jam has thickened, about 20 minutes.
• Remove from heat and pour into a pint container. Cool to room temperature, then close container, and store in the refrigerator.

GINGERED PEAR-PLUM CHIA SEED JAM

Steps:

• Set a medium-large saucepan over medium-high heat. Add pears, plums, ginger, and 1/3 cup maple syrup. Heat until boiling and reduce heat to medium. Cook, stirring frequently, until the fruit has cooked down and liquified, 25-30 minutes. Carefully mash any remaining chunks of fruit with a potato masher or fork. Taste and add additional syrup, if desired, until the jam reaches the sweetness level that you prefer. Stir in chia seeds and cook for another minute. Remove from heat and let cool enough to pour into lidded jars. Keeps in the refrigerator for up to 2 weeks, or freeze for 2-3 months.

HIGH-PROTEIN CHIA SEED JAM RECIPE BY TASTY

Steps:

• Combine the berries and water in a small saucepan over medium-low heat. Cook for 15-20 minutes, stirring frequently, until the fruit is broken down and the mixture is saucy.
• Remove the pot from the heat and stir in the chia seeds, lemon juice, honey (start with a small amount and add more as needed, depending on how sweet the fruit is), and salt.
• Let sit for 10 minutes to allow the chia seeds to hydrate and thicken the jam.
• Then transfer to a resealable jar. The jam will keep in the refrigerator for up to 1 month.
• Enjoy!

COCONUT MACAROONS WITH RASPBERRY CHIA JAM

Steps:

• 1. For the chia seed jam: Add frozen raspberries and maple syrup into a medium pot and bring to a simmer. After 5 minutes or so, stir in the chia seeds. Continue to cook down the mixture for about 15 minutes, or until thickened. Remove from heat and stir in vanilla. Chill in the fridge for a couple hours to thicken it up even more. 2. Preheat oven to 275F and line a baking sheet with a non-stick mat or parchment paper. If you have a non-stick mat, use it because it will help prevent browning on the bottom. 3. In a large bowl, combine the coconut, almond flour (or meal), and salt. 4. Melt the coconut butter over a very low heat. I suggest using a double boiler so it doesn't burn. 5. Add the maple syrup, softened coconut butter, and vanilla into the dry mixture and stir very well until combined. The dough will be very wet and sticky, but this is normal. 6. Grab a couple tablespoons of dough at a time with your hands and drop it onto the baking sheet. With a wet finger, press a well into the middle and lightly shape the outsides if necessary. Repeat for the rest. Fill each well with jam. The macaroons don't spread out so there's no need to space them far apart. 7. Bake at 275F for 20 minutes. Rotate the pan and bake for another 10-20 minutes (I baked for 40 mins. total - but you may need less depending on your oven) until the bottoms are lightly golden and browned, but not burned. If you have a hot oven, I suggest watching it closely or even reducing the heat to 250F. Place pan on a cooling rack for 5-10 minutes and then transfer each macaroon onto the cooling rack until completely cool. The macaroons will be very soft at first, but will firm as they cool. I enjoy them the most chilled, straight from the fridge. Read more: http://ohsheglows.com/2013/03/25/coconut-macaroon-thumbprints-with-raspberry-chia-seed-jam-vegan-gf/#ixzz3H0MP2b00

STRAWBERRY-ORANGE CHIA JAM

Steps:

• Place strawberries in a medium saucepan over medium heat. Add orange juice, sugar, and orange zest. Stir to combine and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.
• Add chia seeds and stir to combine. Simmer until jam starts to thicken, about 5 minutes more. Use a potato masher to break up large pieces for a smoother texture. Cool completely; jam will continue to thicken as it cools. Pour into the jar and refrigerate.

HOW TO MAKE CHIA SEED JAM

Steps:

• Clean fruit, removing stems/seeds as needed, and cutting into smaller pieces if large.
• Place a medium saucepan over medium heat. Add the fruit and sweetener (if using - start with a little; you can always add more later). If you're not using sweetener and your fruit is relatively dry, try adding a small splash of water to get the fruit going.
• Heat fruit, stirring occasionally, until it comes to a boil. Let it continue to boil until it begins to break down and form a sauce, 5-15 minutes depending on your fruit. If nccessary, carefully mash fruit with a fork or potato masher until it reaches the consistency you'd like.
• Taste and add more sweetener if desired, a little at a time.
• Stir in the chia seeds and remove from heat. Let sit until thick, about 10 minutes. If it seems a little too thin, stir in another tablespoon of chia seeds and let it sit for another 10. minutes. (Keep in mind that he jam will continue to thicken as it cools.)
• To store, place in an airtight container and refrigerate for up to two weeks. Can also be frozen for up to two months.

BLUEBERRY-CHIA SEED JAM

Steps:

• Bring blueberries, lemon zest, lemon juice, and maple syrup to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes. Use a spoon to lightly mash about half of the berries to release their juices. Increase heat to medium-high and bring to a boil. Cook, stirring occasionally, until juices are reduced by half, 5-10 minutes.
• Remove jam from heat; taste and add a bit more maple syrup if you prefer it to be sweeter. Return to a boil, then stir in chia seeds; cook 1 minute to soften seeds. Let jam cool slightly, then transfer to heatproof jars or containers. Cover and let cool completely. Chill until ready to use.
• Jam can be made 2 weeks ahead. Cover and chill, or freeze up to 2 months.

CINNAMON BANANA BREAD WITH CHIA JAM

Steps:

• For the banana bread:.
• Preheat oven to 180ºC and line a loaf tin with baking parchment and pour the mixture inches.
• Whisk dry ingredients, then stir in all the wet ingredients using only ½ tbs maple syrup and mix until smooth. Alternatively throw everything into a food processor and blend until smooth.
• Decorate the top with slices of excess banana and drizzle over the other ½ tablespoon of maple syrup to make a gloss.
• Bake at 180ºC for 50 minutes.
• Cool on a rack completely before turning out of the tin, slicing and eating.
• *Tip - You could also top this with walnuts, goji berries, pumpkin seeds - or anything else that takes your fancy!*.
• For the berry chia jam:.
• Mash the berries or blend them in a food processor.
• Mix in the chia seeds,1 tbsp warm water and 1 teaspoon of the honey (and the vanilla extract and lemon juice, if using). Stir well to stop clumps forming or make it straight in the jar and shake to mix.
• Keep the chia jam sealed in a jar in the fridge to set for at least an hour or until needed.
• Taste and stir in a little more honey, if needed.

STRAWBERRY - PAPAYA CHIA JAM

Steps:

• In a pot, mash together the strawberries, papaya, coconut water, lime juice and pectin.
• Bring mixture to a full rolling boil that cannot be stirred down.
• Add the sugar and chia seeds and return mixture to a full rolling boil.
• Boil hard 1 minute, stirring constantly. Remove from heat and pour into jars.

CHIA JAM

Steps:

• Add the strawberries, blueberries, raspberries and honey to a saucepan over medium heat. Cook the berries until they are soft and mushy, about 5 minutes, stirring often. Strain the cooked berries over a bowl and discard the solids. Stir in the chia seeds and set aside for 10 minutes.
• Spread the chia jam over your morning toast.