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