Sometimes we want to make our own jam – for whatever reason. Now I know not everyone has access to these types of ingredients, because yes they can be very expensive.
I learned about this recipe from Claire Deeks, of Dom’s Kitchen. If you do a Google search, you will find loads of different recipes out there. This particular recipe is a NO COOK recipe.
This also has just 3 ingredients in it, none of which is added sugar. The pectin in the blueberries is enough to help set the jam, and the chia seeds not only add texture but act as a type of gelatin.
Chia seeds are packed with omega-3 fatty acids, rich in fibre and protein; and they turn any liquid into a thick gel. Chia seeds will absorb several times their mass in liquid, creating a jelly-like substance in the process.
So although I’m using Blueberries for this jam, you could in fact use any type of berry and it would work because of the Chia Seeds.
2 cups fresh blueberries (or thawed frozen ones)
4 tablespoons black chia seeds
4 tablespoons maple syrup
Combine all ingredients in a food processor (I used our Nutri Ninja) and blitz for at least a minute until pureed
The chia seeds won’t get broken down, but that’s ok
Once all combined and pureed, pour into a jar and pop in the fridge
This will last at least a couple of weeks
You can try different berries too, but it’s worth remembering that each berry will have a different amount of pectin in it – and pectin is what helps the jam to set.
Alternatively, if you would rather buy your own Jam (because honestly it is cheaper), then just make sure you check out the ingredients on the back of the jar.
Chia seeds from the supermarket can be expensive – so shop around. The same goes for blueberries. Do a Google Search and see what it comes up with. You’d be surprised at the price difference!
Guys, interesting fact: did you know that legally in New Zealand, it can only be called “JAM” if it contains 65% sugar?! That’s crazy! So remember, if you’re looking for something a bit more natural, perhaps search for a “Preserve” or “Spread”.