How To Make Chia Seed Jam Recipes

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.

Steps:

• Clean fruit, removing stems/seeds as needed, and cutting into smaller pieces if large.
• Place a medium saucepan over medium heat. Add the fruit and sweetener (if using - start with a little; you can always add more later). If you're not using sweetener and your fruit is relatively dry, try adding a small splash of water to get the fruit going.
• Heat fruit, stirring occasionally, until it comes to a boil. Let it continue to boil until it begins to break down and form a sauce, 5-15 minutes depending on your fruit. If nccessary, carefully mash fruit with a fork or potato masher until it reaches the consistency you'd like.
• Taste and add more sweetener if desired, a little at a time.
• Stir in the chia seeds and remove from heat. Let sit until thick, about 10 minutes. If it seems a little too thin, stir in another tablespoon of chia seeds and let it sit for another 10. minutes. (Keep in mind that he jam will continue to thicken as it cools.)
• To store, place in an airtight container and refrigerate for up to two weeks. Can also be frozen for up to two months.

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!