Berry Chia Jam

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Can we just talk about first how I planned this post a week ago and when I finally stopped procrastinating enough to get down to it yesterday, the post disappears as I try to save.  So, this will be the second time around.  I hope it’s as good as the first.  I usually wing it, but I guess this one will be prewritten/edited.

Anyways….. This one is a good one.  This one is an easy one.  What more can you ask for?

Sometimes I like my breakfasts to have a sweet kick to them.  Like, not just fresh fruit sweet, but a little sugar in the mix.  AKA: jelly.  Whether it is healthified with almond butter on a sprouted muffin, an indulgent topping on pancakes, or a sweet snack on top of crusty bread, I am all for jam/jelly/preserves.  (Can someone tell me the difference?)

I’ve actually been seeing different versions of this recipe for a while now all over the internet, but never got around to actually making it.  Partly because, well, I could buy jelly.  Yet, when times get tough and you run out, you learn to make that sweet substance?  Am I right?  You can’t deny your wants!  So I took what I have on hand, and saw this as the perfect opportunity to make  a healthier homemade version.

Now, this doesn’t involve real jelly making, using pectin or a thermometer (do you use one of those for jelly?), but rather 3 ingredients that I always have on hand anyways.  Fruit.  Sugar.  Chia Seeds.  Sweeeet!  I used to frozen fruit for this recipe and though it seems like the perfect opportunity to use fresh summer fruit, I find the frozen fruit to work just right.  All them juices from when the fruit boils?  Perfect!

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Berry Chia Jam

  • 16 oz bag frozen mixed berries (or any fruit, frozen or fresh)
  • 3 tbs chia seeds
  • 2 or 3 tbs sugar

In a medium saucepan over high heat, pour frozen berries.  Cover and let sit for about 3 minutes.  Once there is liquid and fruit is heated, mash until some chunks remain.  Lower heat to medium and add chia seeds and sugar.  Stir for another 3 minutes or so until jam thickens and chia seeds enlarge.  Let cool before transferring to an empty jar.  Keep in the fridge for about a week.

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Enjoy!

PS.  I’m torn between “jam” and “jelly”.  But I think “jam” sounds better for a recipe 🙂

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One comment

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