In fact, you may use any ingredients for the chia jam. Today I decided to mix blueberries, blackberries and apple with cinnamon (apples without cinnamon seem to be wrong … well, unless with vanilla …).
I also added lemon and lemon zest, because I love this vitamin-C rich fruit, and I like acidic notes in sweet dishes.
As for sugar and syrups … I’m against any artificial sweeteners and salt enhancers, even if natural sugar is used. I would rather not using salt or sugar at all, but then people would stop enjoying foods:). So I only add natural sweet ingredients. If you use fresh berries, sometimes you don’t really need any extra sweetener. Seasonal fruits and berries are so fragrant that it’s best to leave them at their natural state.
For this chia jam today I used some coconut sugar, simply because the blackberry was incredibly sour. But apples with cinnamon added good spicy tones to the jam and changed the flavor beautifully .
As I already mentioned, you can cook chia jam two ways: hot and cold.
This time I decided to heat the berries with the apple, make kind of a compote, where chia seeds worked as a thickener. For my small amount of berries I used 2 tablespoons of chia seeds, and the mixture turned into a very thick jelly. An hour later it froze so much that even in an inverted state it didn’t pour out of the jar.
You can vary the amount of liquid ingredients and chia seeds to get the desired consistency.
There is no right and wrong, just your preferences. The main taste comes from the berries, therefore, please, focus on their quality.
At your discretion, you can either grind your jam with a blender, or leave it in the form of a compote.
It can be stored in the fridge for 4-5 days. Eat it alone, with yogurt, combined with toasts, nut butter, as topping for smoothies, pancakes, waffles or biscuits.