• Leanne Fullwood

Raw Chia Seed Jam


I can’t even tell you how many jars of jam I’ve used over the years making celebration cakes. 100s probably!! But in my new quest to create better baking ideas, the concept of raw jam came up and I was intrigued.


Jam is normally 50% fruit and 50% jam sugar which is cooked until thickened (jam sugar contains pectin which does this as well as preserving the fruit). As a result, the sugar content is astronomical! So how could it ever taste the same if it doesn’t contain the sugar content and isn’t even cooked?!


The magic of chia seeds!


Fruit is naturally sweet anyway so a little extra maple syrup does boost this a little and the chia seeds then thicken the mashed fruit to a jam-like consistency. My husband is a complete sugar monster and was AMAZED at the final tastenand consistency of the jam.


This cam be smothered on toast (with Nut butter, mmmmmmmm.....), used in cakes or in any other way you would use jam! really simple, 4 ingredients and you might just be surprised how delicious it is.


Raw Chia Seed Jam

Makes 1 small kilner jar of jam


Ingredients


340g fresh or frozen fruit of choice (I used blackberries and raspberries)

2 tbsp orange juice

1/4 cup maple syrup

45g chia seeds


Method


Make the chia jam 24 hours ahead of when you need it:


1- Mash the fruit in a bowl (I like mine chunky!)


2- Add the chia seeds, orange juice and maple syrup.


3- Place into an airtight jar or container and leave overnight to thicken.


Note that this jam is not preserved in the same way that regular jam is so will Keep for around a week in an airtight jar in the fridge.



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