Chia Jam is simple to make and adds great flavor to a nut or seed butter sandwich, drizzled over oatmeal or mixed in yogurt. Chia seeds are the backbone to both of these recipes. They add a great nutritional punch. Below are two recipes Rhubarb Chia Jam and Berry Chia Jam.
Chia seeds when mixed with liquid gel. They are a POWER seed, containing fiber, protein, fat, calcium, magnesium, phosphorous, manganese, antioxidants, omega 3 fatty acids. The fiber feeds with friendly bacteria in our gut balancing out gut flora. Chia seeds are a plant based source of protein that is high in essential amino acids (essential means our bodies cannot make it and we rely on food sources). Calcium, phosphorous, and magnesium are needed for bone development and health. Antioxidants help fight production of free radicals- which contribute to aging and diseases like cancer.
Berry Chia Jam
Ingredients
- 2 cups Frozen or fresh organic berries strawberries, blackberries, or raspberries
- 2 TBSP Chia Seeds
- 1 TBSP Pure Maple Syrup
- Zest of 1 lemon, squeeze of lemon juice optional
Instructions
- In a medium pot, heat berries over medium low heat. Once warmed, use a potato masher to mash the berries. Add chia seeds and syrup. Stir, bring to a boil for 8-10 mins. Pour into jar and cool before placing on lid. Store in the refrigerator.
Rhubarb Chia Jam
Ingredients
- 4-6 stalks Fresh Rhubarb
- 2 TBSP Chia Seeds
- 1 TBSP Honey or Maple Syrup
- 1/4 cup Filtered Water
- handful of fresh or frozen organic berries such as mixed, strawberries, blackberries, blueberries or raspberries optional
Instructions
- In a medium pot, over medium low heat add all ingredients to the pot. Stir, bring to a boil. Reduce heat to low and continue cooking for about 10 mins or until rhubarb is soft. Pour into jar and cool before placing on lid. Store in the refrigerator.