This post spells out how to make chia jam in a few easy steps. Make beautiful, naturally sweet jam using only fruit and chia seeds. A great alternative to store-bought versions!
I’ve seen chia jam around the traps for a while now but never attempted to make it myself. I was surprised with how absolutely simple it is.
It requires nothing more than mashing fruit and mixing chia seeds through it. You don’t even have to cook the fruit before mixing but I think this creates a nicer, richer and more jam-like consistency.
This recipe is for a spiced plum chia jam using beautiful aromatic spices like star anise, cloves and cinnamon + juicy ripe plums (which I scored from a friends back yard!).
You can substitute the plums for any fruit you like + adjust spices to suit. The lemon juice is required when using any fruit but the maple/honey could be left out depending on the sweetness of the fruit used.
You’ll love chia jam because it can be used in place of traditional jam to lather on buttered bread, have with scones + cream or layer in cakes. The options are endless!
Have you tried chia jam before? What’s your favourite combination?
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Jars(s) for storing
Ingredients (makes 1 jar):
- 2 cups plum flesh, chopped (skin on or off) – substitute for any fruit
- 1/4 teaspoon ground star anise
- 1/4 teaspoon ground cloves
- 1/2 cinnamon stick
- 2 tablespoons freshly squeezed lemon juice
- 1-2 tablespoons maple syrup or raw honey (depending on how sweet you like it)
- 3 tablespoons chia seeds
1. Put the plum flesh and spices in a saucepan with a dash of water. Bring to a simmer and allow the plums to soften. Using a fork or masher, mash the plums so they create a syrupy consistency. Fish out your cinnamon stick.
2. If you want a relatively smooth jam, pulse the plum mixture in a food processor briefly. This is required if you stewed your plums with their skin on.
3. Stir through the lemon juice, maple syrup and adjust to taste. Add you chia seeds, mix and set aside to absorb. The jam will thicken quicker in the fridge. Adjust chia seeds to achieve your chosen consistency.
4. To serve: on fresh crusty bread or to sweeten any breakfast or dessert.
Storage: in an airtight jar or container in the fridge for up to a week.
Like this recipe? Yum it on Yummly.
For another “DIY” recipe, try my homemade creamed honey.
Anisa – The Macadames. xx