Have you made chia jam before? It's never "jewel-toned and glistening" like traditional jams, but it's a far cry healthier and totally delicious. It's also much easier to make, with no thought to the particular pectin-acid ratios that make traditional jams set.
You'll notice in the images that this chia jam is certainly not shiny or jelly-like (it's actually quite dull, thanks to the apple, I think), yet gorgeously royal in colour, rich in flavour, brimming with nutrients.
It uses a half portion of my recipe for Apple & Blackcurrant Compote, and in that post you can also read more about the amazing health benefits of blackcurrants.
What I love about this "jam", a part from how easy it is to make, is how nutrient dense it is. I'm happy for Milla to spoon it with peanut butter, or to slather it thickly on crackers, Little Oat and banana cookies, or homemade loaves, and then lick it off and ask for more. Because it is simply good food.
Do you know that "chia" means "strength" in the Mayan language? Apparently, chia seeds have been used for millennia to strengthen and fortify runners and warriors. Chia are rich in fibre, omega-3 fatty acids, other Essential fatty Acids, and minerals. They even contain more Omega-3 per gram than salmon. A pretty awesome addition to jam in my opinion!
Remember: don't expect this jam to be the same as a traditional jam (which is all good to eat in moderation too, of course! Blueberry Jam by Bonne Maman is my fave!!). This is a healthier version which is fun to make and delicious in it's own way.
Apple & Blackcurrant Chia Jam
SF / DF / GF / Makes one jar
One half-measure of Apple & Blackcurrant Compote blended with
3T chia seeds
1T coconut oil
1 1/2 apples, peeled, cored and chopped
Juice of half a lemon
3T chia seeds
1. Heat the oil in a saucepan over a medium heat.
2. Add the chopped apple, cinnamon and lemon juice. Cover and cook for a minute or two.
3. Add the water to the saucepan and cover again. Cook for 5 minutes or until softened.
4. Remove the lid, add the frozen blackcurrants and cook another minute or two (without the lid on) until most of the liquid is evaporated.
5. Transfer the contents of the pan to a blender, add the chia seeds, and blend until a smooth paste is formed. Jam will continue to set as it cools.
6. Pour into a glass jar and leave the lid ajar while jam cools. When cool, put the lid on and store in the fridge for up to one week.