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This recipe is sponsored by Sunfood superfoods
My summer so far has been filled with almost daily trips to the farmer’s market. I recently moved a 5-minute walk away from a local farmer’s market, so I’ve been enjoying doing my groceries in smaller batches, and just getting all my produce as fresh as can be!
One thing I love about my market trips is seeing all the different produce that becomes readily available as the weeks go on. Right now I’m beginning to see lots of peaches, blueberries, strawberries, corn and tomatoes. Last week I used fresh tomatoes from the market to make this homemade tomato sauce, but this week I’m using my finds to make something a little sweeter, this chia seed jam 3 ways!
Chia seed jam is surprisingly easy to make and makes a wonderful spread on toast, pancakes, yogurts or anything your heart desires to top with a fruity spread! Since chia seeds absorb 10x their volume in water, they work perfectly as a thickener to create jams! Since peaches, blueberries and strawberries are in abundance at the market right now, I thought it would be fun to make not only one type of chia seed jam but THREE types! (Girls gotta have options, you know?)
Technically you can create this jam with any type of fruit you like. Raspberries, mango, apricots…etc. Just replace the fruit in the recipe with your favourite fruit of the season!
A few notes on this recipe:
Of course, chia seeds are essential to making a good chia seed jam! I use Sunfood chia seeds in this recipe. Sunfood makes all sorts of great superfood products, but one of my favourites is of course their chia seeds. These little superfood seeds are high in Omega-3, high in fibre, and loaded with vitamins and nutrients like calcium and iron to keep you feeling healthy! Chia seeds are definitely essential to this recipe, so don’t try to swap them out for something else! You can however, swap out the maple syrup for your sweetener of choice. Any sticky sweetener or even plain sugar will do just fine. When cooking down the fruit for this chia seed jam, you’ll notice that some fruits (like strawberries) have a lot more water in them than other fruits. (like peaches) This just means you’ll have to cook the strawberries in the pot for a little bit longer so the excess water boils off. If you’re making this recipe is different fruits, make sure to keep this tip in mind as some fruits may need a bit of adjustment in cooking time!This chia seed jam 3 ways is:
- Naturally vegan
- Loaded with Omega-3, fibre and vitamins
- Fruity & delicious!
Since this jam is fresh, it won’t keep in the fridge for months as other canned jams would. It stores well for about a week. (if it’ll last that long!) This chia seed jam 3 way would be great to top these lemon poppyseed pancakes on top of this coconut chia pudding!
Chia seed jam 3 ways
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 jars
- Category: Breakfast
- Method: Cook
- Cuisine: American
Description
Super fresh chia jams made with fresh peaches, blueberries and strawberries to top any of your favourite recipes. YUM!
Ingredients
Peach Chia seed jam:
- 2 cups peaches, chopped into small cubes
- 2 tsp lemon juice
- 1-3 tbsp maple syrup (depending on how sweet you like it)
- 1 1/2 tbsp chia seeds
Blueberry Chia seed jam:
- 2 cups blueberries
- 2 tsp lemon juice
- 1-3 tbsp maple syrup (depending on how sweet you like it)
- 1 1/2 tbsp chia seeds
Strawberry Chia seed jam:
- 2 cups strawberries, stems removed and cut in half
- 2 tsp lemon juice
- 1-3 tbsp maple syrup (depending on how sweet you like it)
- 1 1/2 tbsp chia seeds
Instructions
- Add fruit to a small saucepan on medium heat
- Once it begins to bubble, reduce heat to medium-low letting cook for 10-15 minutes, occasionally stirring with a wooden spoon.
- Once the mixture is thickened, add the lemon juice and maple syrup and mix until combined.
- Remove from heat and add the chia seeds mixing until combined.
- Pour into a jar and let cool to room temperature on the counter, then cover with a lid and place in the fridge.
- Let sit for at least an hour before using.
Notes
The peaches will need the least time to cook since they have the least liquid, and the strawberries will need more time since they have more liquid.
Use three separate pans to cook each jam at the same time, or make one after another in the same pan.
Nutrition
- Serving Size: 1 jar
- Calories: 318
- Sugar: 36g
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 56g
- Fiber: 16g
- Protein: 7g
Hi Jess
Do you think this would work with frozen blueberries rather than fresh?
Thanks
Dee
Hi Dee, yes you can use frozen blueberries too!
Hello, how long is the shelf life?
Hi Ann! It should last about 1-2 weeks in the fridge!
I just made the strawberry and blueberry jam. I did not have any peach on hand. It is absolutely yummy. I like that it is a healthier alternative jam without sacrificing the taste.
Thank you so much! I’m so happy to hear you enjoyed these jams. You can make them with most fruits and they are definitely a great healthier option than traditional jams!
The strawberry and blueberry chia jams look fantastic! I have always loved jam and the addition of chia seeds are always a plus. Gotta have that extra crunch in every bite! Love these this recipe is too easy. Makes it much more convenient for me to recreate!
Thank you Cassie! I’m a sucker for jams and fresh bread, especially in the summertime. It’s just so good!
Looks absolutely amazing Jess! I love the sound of the peach chia jam! I just have to wait until peach season arrives in Australia, eeek!
Thanks so much Sasha! I can’t wait for you to have peach season too! One of my favourites 🙂