Quick and Easy Sugar Free Chia Seed Jam

We have been extremely lucky this year with a bountiful supply of fresh raspberries from the garden and blackberries from the hedgerows. Our freezer is now becoming full of berries which we use most days to defrost and add to our yoghurt breakfasts or cream cheese pancakes but I thought it might be nice to try something different.

jam.jpgI saw a few posts for chia seed jam online but in the end I just decided to ad lib and try my own recipe. I literally filled the small kilner jar with a mixture of the frozen raspberries and blackberries, added about a teaspoon of water and microwaved them for a couple of minutes. I did take them out to stir a couple of times until they seemed a little thicker. I then added about 1 to 2 tablespoons of chia seeds and gave a final good stir before leaving to cool in the fridge.

The result was good! I didn’t need to add any sweetener as the fruit was sweet enough for my tastebuds but you could add a little rice malt syrup or similar sweetener. It tasted delicious mixed with some Greek yoghurt and clotted cream!! I was pleasantly surprised at how well it set and how quick and easy it was to make. Definitely a regular recipe for me from now on.

Even better of course is that it is packed full of goodness from the berries and chia seeds. Protein, omega 3, calcium, manganese, phosphorus, fibre, stabilises blood sugar and lowers blood pressure, vitamins and anti-oxidants – the list goes on….!

 

 

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2 thoughts on “Quick and Easy Sugar Free Chia Seed Jam

  1. You should try adding a teaspoon of rosewater. Or a drop of a food grade organic essential oil. It’s so yummy. I do mine slow cooked on the hob with the juice of half a lemon or lime if I’m not adding oils, then I just use a tbsp. water. I’m not a fan of nuking food in the microwave. But that’s just me.

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  2. Thanks for the tip, I’ll give that a try! I agree with the fact that not everyone is keen to use a microwave or even has one, cooking on the hob is always the best option even if it takes a little longer. Just out of interest, what do you use your jam with?

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