This has got to be, hands down, the most simple jam recipe you will ever encounter. The ingredients are simple. The method to make it is super simple (be lazy AND make your own homemade jam? Yes, you can have it all!). And this can easily be customized with different fruits based on what you have, what’s in season, or what’s on sale. These jams are literally made of two things: fruit and chia seeds. That’s it. No weird ingredients. No added sugar. Just fresh fruit and chia. Are you in?
I made two different versions, which I’ll share below. But what I learn is that it’s great to combine two fruits in every jam. You want something that is high in water content and then something with a bold color and potent flavor (berries work great for that). This does a couple things. So first, you want high water content because the liquid is what will activate the chia seeds, causing them to create that gel coating that you get when you make chia pudding or add chia to your water. This is what takes this from blended fruit (essentially a smoothie) to a thick, jam consistency. And then using something with a bold color and potent flavor, well, I think you can kind of guess what that does. 🙂
Easy Blender Chia Jam, makes about 3 heaping cups of jam
1 lb fresh fruit
3 tablespoons chia seeds
As you can see from the photos, I made two jams. One is plum and blueberry, the other is raspberry and cherry. Next I want to try watermelon and strawberry—sounds so good, right?!
Prep the fruit by rinsing, removing any stems, seeds, or cores and, if needed, removing the skin. I removed the skins of the plums, which was more a choice about what kind of final texture I wanted rather than needing to remove them (like you would for something like mango).
Blend the fruit well. Then stir in the chia seeds. Cover and allow to thicken in the refrigerator for 1 hour, stirring once halfway through to make sure no big clumps form. That’s it! Whatever you don’t eat the day you make this you can store in the refrigerator in an airtight container for at least a week, maybe more.
I ate this on top of whole wheat toast with some fresh ricotta cheese (learn to make your own here). But if you want to keep it dairy-free, you could serve the jam on toast all on its own, or with nondairy butter, or a nut butter. Keep in mind the only sweetness these have will come from the fruit you use, so it can vary. If you want to add a little drizzle of honey, maple syrup or date syrup, you do you. xo. Emma
P.S. If you want a more traditional (slightly sweeter) chia jam recipe, check here.