Chia Berry Jam

I’ve been looking for something to step up my breakfast game, but have always been intimidated by the whole jam-making/canning process. I came across some chia seed jam recipes on Pinterest and it sounded so easy, I had to try! Because this recipe uses frozen fruit, it’s something you can make and enjoy year-round, swapping out fruit depending on the season. Since I made it the other night, I can’t stop looking for things to put it on! It’s amazing on toast, oatmeal, yogurt, pizza…just kidding. I haven’t tried that yet.

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Why bother making your own jam? This jam takes about 2 minutes to make, requires zero cooking, and the inclusion of chia seeds makes it extra good for you! Chia seeds are full of antioxidants, Omega-3 fatty acids, and have a considerable amount of fiber, helping keep you full longer throughout the morning. I used equal amounts of raspberries and blueberries in this batch, and the color is so pretty. You can use sweetener such as pure maple syrup like I did, or leave it out depending on your diet.

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S/O to my sweet husband for photographing my jam when he was supposed to be reading for class. He also made dinner tonight. How lucky am I? How boring must his reading be?

 Chia Berry Jam

12 oz frozen blueberries

12 oz frozen raspberries

1/4 C chia seeds

1/4 C pure maple syrup or honey (optional)

Method:

Let berries partially defrost. Place in food processor or blender and pulse for 20 seconds. Slowly add maple syrup or honey if using, and pulse until combined. You can keep mixing for a smoother consistency if you’d like, but I kept lots of full berry chunks in mine. Add chia seeds last, mixing until evenly distributed. Store in airtight jar or container in refrigerator and enjoy!

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I spooned some chia berry jam on top of my oatmeal this weekend, and it was soooo good with peanut butter, bananas, and coconut!

 

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