Hola from Ibiza guys!
We’ve finally arrived and after quite a difficult journey, and it was absolute bliss to step out of our Airbnb onto a secluded beach on the quieter side of the island. I’ll be posting all the details of our trip with you soon, but in the meantime, I wanted to share with you one of my favourite easy recipes – this chia jam. I’ve been making this for a year or two now, and after a few of you suggested more recipes on the site I know this would be one of them.
I always had a sweet tooth when I was young, and my number one indulgence was white bread toast and strawberry jam. It was a treat (my parents were fairly healthy, so it wasn’t usual fare in our house) and the sort of thing I would sneakily convince our babysitters we were allowed to eat all the time. Ha!
Fast forward a few years and the jam has stayed but in this slightly healthier version, made with berries, chia seeds, and honey. The chia seeds have almost a magical quality that turns them into the jam without you having to add gallons of sugar, which is how traditional jams get their delicious gooeyness. They’re definitely worth giving a go if you’re trying to be more healthy but still have a bit of a sweet tooth. If you’ve never made this before you’ll be shocked at how easy it is, and one of those great recipes if you don’t want to be messing with too many ingredients (or, lazy like me!). Enjoy!
4 cups of fresh raspberries, blackberries or blueberries.
the juice of half a fresh lemon
3 tablespoons of honey (or more to taste)
¼ cup chia seeds
- 1 teaspoon of vanilla essence
- Put your berries into a small saucepan with a splash of water.
- Cook the berries until they release their juices, making sure they don’t burn or dry out. Turn off the heat.
- Using a masher or fork, mash the berries until they are a pulp.
- Add the honey, lemon and vanilla essence and a bit more water if the mixture is looking at all dry.
- Add your chia seeds and stir well.
- Leave to stand for an hour.
- Check to make sure your seeds have swollen, and add a little more water if you think they haven’t expanded enough. Once they’ve tripled in size your jam is ready!
This jam stores in an airtight container in the fridge for a week.
That’s it! Such a simple recipe and it’s so delicious on greek yogurt or toasted sourdough. You can also use it to make jammy dodger cookies too, or really anything that needs jam. Wait while I google more recipes with jam, because I could eat this all day long.
Like this jam recipe? Pin it on Pinterest!