chia jam

So we all know how disappointing it is when summer is upon us and we find in the shops the most delicious looking, rosy pink, juicy peaches, apricots and nectarines. You take a big bite, expecting the juice to run down your chin… and get what feels like a mouthful of cotton wool. Not in any way delicious and what to do with the rest of the punnet?

Well here you are – you can use the woolliest, featheriest fruits and still have a scrummy, healthy, easy to make jam in no time at all. Of course, juicy ripe fruit also works a treat!

The chia plant is a species of flowering plant from the mint family. It is native to Mexico and Guatemala and is so good for us because it is high in fibre, protein, omega 3, vitamins and minerals. Chia seeds are also a rich source of antioxidants which can help reduce premature skin ageing caused by inflammatory free radical damage. There is more…but enough said. Essentially, chia seeds are a powerhouse of nutrients.

This jam is super simple and really versatile – feel free to adjust the recipe, adding different fruits such as nectarines or cherries and more or less sweetener to suit your taste.

Ingredients: (makes 1 jar) 

320 g roughly chopped apricots and peaches (I used around 2 peaches and the rest apricots) 

1 tablespoon water 

1 tablespon lemon juice 

2 teaspoons raw runny honey 

1/2 teaspoon vanilla powder or 1 teaspoon natural vanilla extract 

1 tablespoon chia seeds (I used dark chia seeds but if you have white ones they look prettier in the jam – especially good if it is a gift). #affiliate

chia jam ingredients

Method: Place the fruit, water, lemon and vanilla in a pan and bring to a slow simmer. Cook on a low heat with the lid on for around 20 minutes or until the fruit is juicy, soft and falling apart.

Take off the heat and add the honey (more or less to taste) and the chia seeds. Stir and then leave to sit with the lid on for around 20 minutes until the jam thickens up. The chia seeds will swell up and absorb the liquid. If you like your jam to be thicker, you can add another teaspoon of chia seeds before pouring into a clean jam jar and storing in the fridge.

It should last well for a week (if it hasn’t all been eaten by then). Really delicious thickly spread on a slice of toasted ‘life changing bread’ hot with coconut oil.

More flavours to come – next time, superberry & acai chia jam!