Thicken Homemade Jam with Chia Seeds
Be aware that research is not clear about whether you can use a water bath canner to preserve jam with chia seeds as the thickener. Until the data is in, it’s best to use the freezer method for longer storage (up to one year) or make small batches.
A batch of fresh jam will last for up to 2 weeks in the refrigerator.
Any Mixture of Fruit Can Be Used With This Simple Combination:
1 pound of fruit
1/2 cup of sweetener (honey or sugar) more to taste
2 tablespoons chia seeds
Raspberry Pink Grapefruit Jam thickened with Chia Seeds
6 ounces fresh or frozen raspberries (about 1 cup smashed)
10 ounces pink grapefruit, remove the rind, pith, and membrane. (about 1 1/3 cups of juice and fruit)
½ cup honey (to taste, sugar can be substituted)
2 Tablespoons chia seed
- In a medium saucepan add the raspberries, grapefruit, and sweetener, smashing the fruit as it cooks.
- Over medium heat, bring the fruit to a rolling boil until it reaches a saucy consistency, about 5 minutes. Taste and add more sweetener if necessary. Continue the slow boil for another minute.
- Add 2 tablespoons chia seeds, stirring until incorporated and all seeds are moistened. Continue the boil for another minute. Remove from heat and let it sit 10 minutes.
This jam will thicken as the chia seeds gel. Makes 3 cups of yummy jam.
This is a wonderfully tart jam that works well on your morning toast or as a drizzle on plain yogurt. Our family likes it a bit sweeter so we added a total of a ¾ cup of honey while making this.
Honey also gives this jam an earthy taste, quite different from using white sugar. The first time you make it, cut the recipe in half and experiment with both kinds of sweetener to see what your family will like best.
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