I bet you heard about chia jams a lot and wondered what the hype was about. Well, let me tell you.
Chia jam is a great alternative to basic sugary jams we ate back in childhood (which I haven’t had for at least 15 years now). This magic chia jam is exactly what you need! It’s very fast to cook, it’s great with all other desserts (and is a sweet treat itself) and all my friends love it!
You may choose any fruits and berries for this jam. Use cherries, kiwi, oranges, apples, gooseberry or, say, sea buckthorn. Store chia jam in a fridge for up to 5 days.
There are two basic recipes of chia jam – hot and cold.
Hot is when you heat your fruits/berries in the saucepan, add chia seeds and sweetener of your choice (with spices).
Cold is when you simply blend your (frozen) fruits or berries with chia seeds, sweetener of your choice and spices. I prefer this type.
Both recipes are great. It all depends on the fruits you work with. Some require heating to unfold the true flavors (like apples) and heating also makes your jam more smooth.
Today I’m making my favorite raw raspberry chia jam.
You’ll only need a pack of frozen raspberries (300 grams), 3 tablespoons of honey and 3 tablespoons of chia seeds. Blend everything well, pour into your favorite bottle and store in a fridge.
My recommendation is to eat this jam together with greek yoghurt (vegan option – coconut or cashew) and add it to you oatmeal, biercher musli, pancakes, waffles, cookies or smoothies.
When I made this chia jam I knew I wouldn’t do without waffles, but that’s another story.
By the way, there’s also an insanely good combination of raspberry chia jam with peanut butter.