So I’ve been seeing many a tweet/Facebook/blog post where people have been talking about jam made with chia seeds. Every time I would see someone talk about it, I would think “huh, maybe I should give that a try”, but then the thought would quickly fade, and I would go on with my day. Until recently, when I was cleaning out the freezer, and realized I had a whack of frozen fruit from the summer that I should think about using up. At first I was just going to stew some rhubarb (one of my favourites!), but then I found a few frozen strawberries that looked lonely. Strawberry and rhubarb are such a classic pairing, so I pulled them both out. Then the light bulb in my brain went off – let’s try chia seed jam!
When you think about it, chia seeds do seem like the perfect “healthy” ingredient to make jam with. When you add them to liquid, they form a fairly solid gel. It’s a great way of making a quick jam without needing to use a lot a pectin. Plus they give your jam a little dose of protein and omega-3 fatty acids, so why not?
I was wondering how it would look, and how I would like the texture. It’s just like having all those seeds in raspberry jam, which happens to be my favourite jam. It’s not quite as thick as a traditional jam, and I definitely didn’t make it as sweet. But it’s is delicious, perfect for topping some plain Greek yogurt, stirring into your morning oatmeal, or spreading on a sprouted grain English muffin.
I think this might be my new favourite way to make a small batch of jam. Just think of all the flavour possibilities! I’m already planning which freezer fruit I will try next.
Strawberry Rhubarb Chia Seed Jam
makes approximately 2 cups
Strawberries and rhubarb come together for that classic flavour combination in this easy to make jam. Chia seeds provide the gelling power, and add a little dose of healthy omega-3 fatty acids to your morning breakfast spread. Great for topping your morning toast, yogurt, or oatmeal. It’s also tasty to eat straight off the spoon.
- 1 1/2 cups rhubarb, chopped
- 1 1/2 cup strawberries, chopped
- 1/4 cup water
- 2 tbsp chia seeds
- 1 tbsp maple syrup
- 1/2 tsp vanilla (optional)
1. Combine all ingredients in a medium saucepan. Bring to a boil over medium heat, turn heat to low, and cook until the fruit has broken down and the jam is thickened (approximately 10 minutes). Store in a glass jar in the fridge – should last 1 week.
Note: If you don’t like a seedy texture in your jam, pureé the jam after cooking.
What’s your favourite flavour of jam?