Chia seeds are popular these days. When they first started being praised as a "superfood," I must admit that I did Google searches to figure out whether these were the same chia seeds that are used for a chia pet. You know, ch-ch-ch-chia!
Yes, the chia seeds that we are eat are the same chia seeds that grow on those chia pets. Who woulda thought? ;)
Anyways, what makes the chia seeds so chiariffic? (Yeah, I know, that was lame.) They are high in fiber and packed with omega-3 fatty acids, calcium, iron, and antioxidants. I often add them to coconut milk or yogurt to make a healthy faux tapioca-like pudding. They develop a gelatinous coating when immersed in liquid, which helps act as a thickener.
When making jams, you often need to add pectin and/or mega sugar to really thicken it up. Since chia seeds work as a great thickener, I used the seeds to make a blueberry jam.
This blueberry chia jam is simple and much healthier than the sugar-filled jams at the store. It is sweetened with honey, and with the chia, it has the perfect texture for spreading.
You can have homemade jam ready in less than twenty minutes. It only needs four ingredients: berries, honey (or sugar), chia seeds, and just some water. Try it out with any berry or a combo of berries. It is perfect for spreading on an English muffin, French toast, or even a dollop on oatmeal--it would be great on anything!
PS: Chia seeds like to stick on teeth, so make sure to floss after enjoying it. :)
Yields 2 pints of jam
Ingredients:
5 cups blueberries
4 tbsp. honey or sugar (use half that amount if you are using stevia or Splenda)
5 tbsp. chia seeds
3/8 cup water
Directions:
In a small bowl, mix the chia seeds with the water. The chia will thicken after a few minutes.
Meanwhile, in a large saucepan over medium-high heat, add the blueberries with the honey or sugar. Stir, and reduce heat to medium once the juices begin to flow and the berries start to break down. Then, add the chia seeds to the blueberries, and cook for about 5 more minutes. Stir to ensure everything is well combined.
After the jam is finished, you can can and preserve in prepared jars using your method of choice. Alternatively, you can put the jam into a jar and refrigerate.
Source: A Simply Sweet Justice Original
Yes that song...every single time I see a recipe. I've been slow to get on the bandwagon too...it seems funny to remove raspberry seeds from one recipe but then add chia seeds to another. But that thickener aspect...OK you might have sold me Claire; that would be a great alternative to pectin!
ReplyDelete