The Easiest Berry Chia Jam
This chia jam is great on toast with nut butter. It’s also fantastic on yogurt (perhaps with granola) and chia seed pudding. Try it on pancakes as well. This recipe is made with defrosted raw blueberries and raspberries (no cooking required)! Eat more nutritious berries with this healthy jam. Recipe yields roughly 2 ⅔ cups.
- *10 to 12 ounces (around 2 ½ cups) frozen raspberries, preferably organic
*10 to 12 ounces (around 2 ¼ cups) frozen blueberries, preferably organic wild blueberries
*¼ cup chia seeds
*2 tablespoons orange juice (about ½ medium orange, juiced)
*Up to 4 tablespoons maple syrup (optional), to taste
Author: Cookie and Kate
Yield: 2 ⅔ cups
*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 1 week.