Chia jam is an easy, low sugar alternative to “normal” jam. The chia seeds help it to thicken, giving a jam like consistency. Plus, unlike your average jam, it takes just 30 minutes to make, start to finish.
Because it’s low in sugar, chia jam doesn’t have the preservative required to let is keep as long as normal jam, making it closer to a compote. It will keep in the fridge for 2-3 weeks.
Substitutions and suggestions
This jam a great way to use up a glut of summer strawberries! I’ve used dried pear here to add an extra sticky sweetness, but you could add dried apple, mango or any other dried fruit you have on hand. You could also use blackberries or blueberries instead of strawberries, but you might have to add more sugar to taste, as these are slightly less sweet summer fruits.
- On top of porridge or muesli
- In cakes and cookies
- On toast with nut butter
- As a simple dessert with yoghurt, ice cream and fruit
3 cups of fresh strawberries, tops removed
1 cup dried pear slices
2 tbsp sugar, xylitol or liquid sweetener
juice 1/2 lemon
2 tbsp water
1 tsp vanilla extract
4 tbsp chia seeds
Chop the dried pear slices up roughly, add to a bowl and cover with boiling water. Leave to soak for 20-30 minutes to soften, then drain.
Combine the strawberries, pear slices, sugar, lemon juice and water in a large heavy bottomed saucepan over a medium heat. Once the mixture is boiling, lower the heat slightly and cook for 15 minutes, stirring frequently, until the strawberries begin to break down. Add the chia seeds and the vanilla and cook for a further 15 minutes, adding a dash or two more water to help it thicken.
Transfer to a glass container and leave to cool before using.