Chia Jam Recipes

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CHIA JAM



Chia Jam image

Provided by Food Network Kitchen

Categories     condiment

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

4 cups strawberries, stems removed
1 cup blueberries
1 cup raspberries
2 tablespoons honey
2 tablespoons chia seeds
Toast, for serving

Steps:

  • Add the strawberries, blueberries, raspberries and honey to a saucepan over medium heat. Cook the berries until they are soft and mushy, about 5 minutes, stirring often. Strain the cooked berries over a bowl and discard the solids. Stir in the chia seeds and set aside for 10 minutes.
  • Spread the chia jam over your morning toast.

CHIA SEED JAM



Chia Seed Jam image

Healthy and amazingly yummy jam! Enjoy right away or keep in airtight container for up to two weeks.

Provided by TheGlutenFreeGeek

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 35m

Yield 10

Number Of Ingredients 7

¼ cup chia seeds
½ cup water
2 cups frozen raspberries
½ cup frozen blackberries
½ cup frozen blueberries
2 frozen strawberries, or more to taste
⅓ cup honey, or more to taste

Steps:

  • Soak chia seeds in water until mixture has a jelly-like texture, about 5 minutes.
  • Heat raspberries, blackberries, blueberries, strawberries, and honey in a saucepan over medium heat until berries are soft, about 15 minutes. Lightly crush berries with a fork or masher.
  • Stir chia seed mixture into berry mixture. Remove from heat and let cool for at least 10 minutes.

Nutrition Facts : Calories 69.6 calories, Carbohydrate 15.3 g, Fat 1 g, Fiber 2.4 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 1.9 mg, Sugar 12.1 g

QUICK RHUBARB CHIA JAM



Quick Rhubarb Chia Jam image

Making jam can be tedious, especially the canning process. Whip up this quick, no-fuss rhubarb jam in 20 minutes from start to finish! The chia seeds are used in place of pectin to thicken the jam.

Provided by France C

Categories     Jams and Jellies

Time 20m

Yield 8

Number Of Ingredients 5

3 cups chopped rhubarb
¼ cup water
5 tablespoons maple syrup
2 tablespoons chia seeds
¾ teaspoon vanilla extract

Steps:

  • Combine rhubarb, water, and maple syrup in a pot. Bring to a simmer over medium-low heat, stirring occasionally, until rhubarb is soft and water is absorbed, 10 to 12 minutes.
  • Remove from heat and stir in chia seeds and vanilla extract. Let cool and pour into 2 small jars or a plastic container. Store in the fridge for up to 2 weeks.

Nutrition Facts : Calories 56.3 calories, Carbohydrate 11.7 g, Fat 0.9 g, Fiber 1.8 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 3.7 mg

RASPBERRY CHIA JAM



Raspberry chia jam image

Try our new take on raspberry jam - it's easy, speedy and full of nutritious ingredients. Chia seeds thicken it and provide healthy fats, fibre and minerals

Provided by Esther Clark

Categories     Condiment

Time 20m

Yield Makes 1 jar (about 400g)

Number Of Ingredients 4

500g raspberries
1 tsp vanilla bean paste
3 tbsp honey
3 tbsp chia seeds

Steps:

  • Put the raspberries in a pan with the vanilla and honey, then cook over a low heat for 5 mins or until the berries have broken down.
  • Stir through the chia and cook for 10 mins. Set aside to cool completely (it will thicken significantly as it cools). Spoon into a bowl or sterilised jar. Great on toast, swirled through porridge or in yogurt. Will keep in the fridge for up to one week.

Nutrition Facts : Calories 14 calories, Fat 0.4 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 0.4 grams protein

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