CHIA SEED JAM
Healthy and amazingly yummy jam! Enjoy right away or keep in airtight container for up to two weeks.
Provided by TheGlutenFreeGeek
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 10
Number Of Ingredients 7
Steps:
- Soak chia seeds in water until mixture has a jelly-like texture, about 5 minutes.
- Heat raspberries, blackberries, blueberries, strawberries, and honey in a saucepan over medium heat until berries are soft, about 15 minutes. Lightly crush berries with a fork or masher.
- Stir chia seed mixture into berry mixture. Remove from heat and let cool for at least 10 minutes.
Nutrition Facts : Calories 69.6 calories, Carbohydrate 15.3 g, Fat 1 g, Fiber 2.4 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 1.9 mg, Sugar 12.1 g
HIGH-PROTEIN CHIA SEED JAM RECIPE BY TASTY
Pack some extra protein into your morning jam with your favorite superfood - chia seeds! These nutrient-dense powerhouses are a great way to add some extra vitamins and minerals to your breakfast to help keep you full all morning long.
Provided by Rachel Gaewski
Categories Snacks
Yield 1 serving
Number Of Ingredients 18
Steps:
- Combine the berries and water in a small saucepan over medium-low heat. Cook for 15-20 minutes, stirring frequently, until the fruit is broken down and the mixture is saucy.
- Remove the pot from the heat and stir in the chia seeds, lemon juice, honey (start with a small amount and add more as needed, depending on how sweet the fruit is), and salt.
- Let sit for 10 minutes to allow the chia seeds to hydrate and thicken the jam.
- Then transfer to a resealable jar. The jam will keep in the refrigerator for up to 1 month.
- Enjoy!
RASPBERRY CHIA SEED JAM
Provided by Food Network Kitchen
Time 1h30m
Yield 1 jar of jam
Number Of Ingredients 0
Steps:
- Bring 4 cups raspberries, 1 cup sugar and 2 tablespoons lemon juice to a simmer in a saucepan over medium heat. Cook, stirring and mashing the berries, until thickened, 20 minutes. Remove from the heat and stir in 1 tablespoon chia seeds. Refrigerate until cool.
RASPBERRY CHIA JAM
Try our new take on raspberry jam - it's easy, speedy and full of nutritious ingredients. Chia seeds thicken it and provide healthy fats, fibre and minerals
Provided by Esther Clark
Categories Condiment
Time 20m
Yield Makes 1 jar (about 400g)
Number Of Ingredients 4
Steps:
- Put the raspberries in a pan with the vanilla and honey, then cook over a low heat for 5 mins or until the berries have broken down.
- Stir through the chia and cook for 10 mins. Set aside to cool completely (it will thicken significantly as it cools). Spoon into a bowl or sterilised jar. Great on toast, swirled through porridge or in yogurt. Will keep in the fridge for up to one week.
Nutrition Facts : Calories 14 calories, Fat 0.4 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 0.4 grams protein
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2-INGREDIENT CHIA SEED JAM RECIPE (NO SUGAR) - THE …
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- Stir and mash fruits with a fork or potato masher to form a fruit mash. If the fruits are frozen, they are difficult to mash straight away, so stir and cook the fruits and mash as soon as they have softened.
- Stir in chia seeds or arrowroot flour, bring to a light boil, and stir/cook for 1-2 minutes until the mixture thickens. Remove saucepan from heat.
- Cool the jam completely into a glass mason jar for 15 minutes. Then close with a lid and place in the fridge to thicken.
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- Heat fruit in a small saucepan over medium-high heat, stirring occasionally, until the fruit is heated through and begins to break down and bubble. Use a spoon or potato masher to mash the fruit to your desired consistency.
- Stir in the chia seeds and lemon juice until combined. Then taste, and stir in 1 or 2 tablespoons sweetener if needed.
- Give the jam one final good stir. Then serve immediately, or transfer to a sealed container and refrigerate for up to 1 week, or freeze for up to 3 months.
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- In a medium mixing bowl, combine the frozen raspberries and blueberries, chia seeds and orange juice. Cover and let the mixture defrost for about three hours at room temperature, or overnight in the refrigerator (the front of the bottom shelf in the fridge is the ideal spot for defrosting, since it’s generally the warmest area).
- Once the berries are defrosted and soft, use a potato masher (or the back of a big spoon or serving fork should work) to mash up the mixture to your desired consistency. I like some texture in my jam, so I don’t mash it much.
- Taste, and if you’d like a sweeter jam, stir in some maple syrup, to taste (keep in mind that you can always just drizzle maple syrup or honey onto your jam later, if you prefer). If the chia seeds aren’t nice and plump yet, let the mixture rest for about 20 minutes to let them absorb some more moisture.
- I love this jam on toast/pancakes/waffles/bagels, with yogurt and granola, and in chia seed pudding. Store leftover jam in the refrigerator, covered, for about 5 days.
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