Almost-Instant Blackberry & Chia Seed Jam

Blackberry & Chia Seed Jam

If you’ve ever wondered, “Can someone solely survive off peanut butter and jam sandwiches?” I’m here to tell you – you can!

How do I know this?

Well, when I met my husband, he was deep into bachelor-hood and proved this to be very true: He went to kick-boxing twice a day, drove a motorcycle…and a BMW, was travelling the world, dating lot’s of chicks, and living off of peanut butter and jam sandwiches… because that’s the extent of his cooking skills.

Now, let me note, that my husband is basically good… no, let me re-phrase that – the best – at everything he does… except for one thing. My husband is a lousy cook.

Ryan doesn’t enjoy cooking, eats purely to satisfy his hunger, and seriously lacks creativity in the kitchen. Which is actually great for me because I love cooking and don’t enjoy having people ‘all up in my kitchen’! But when it comes to making himself a “meal,” whether breakfast, lunch or dinner, you can confidently bet all your money on the fact that he’s whippin’ up a PB&J.

And the funny thing is, is that he genuinely loves the things. Like, totally addicted and goes through PB&J withdrawals. I keep waiting for him to get sick of them but it never happens. Even when I ask him what he wants for lunch, and I’m making, he’ll say “PB&J, please.” It truly baffles me.

Needless to say, we go through a hell of a lot of peanut butter and jam. Luckily, my mom has been an awesome, homemade, organic, jam-source… until now!

Thanks to this incredible, almost-instant, blackberry & chia seed jam recipe, I can now whip up a batch of fresh jam the second that it runs out – without the need for large-batch, high-heat canning methods or pectin!

In this recipe, chia helps thicken the jam into that jam-y consistency that we all know and love. But as an added bonus, you’ll reap the amazing health benefits of chia, too. Chia seeds are high in fiber, Omega 3’s, calcium, magnesium, manganese, and phosphorus, loaded with antioxidants, and good source of quality protein (1, 2, 3). In this study, researchers even found that, due to their high carb content (most of which is fiber), chia seeds can improve exercise performance as much as sports drinks, like Gatorade!

Of course, you can use any fruit or berry to make this jam, but considering it’s blackberry season, and my freezer is overflowing with blackberries (I’m a sucker for free berries), it was the obvious choice.

To sum things up, this delicious jam costs less then a dollar to make, is packed with nutrients, refined sugar-free, easy, and my husband is a lousy cook.

The expert has given this jam his 5-star approval! You’re guaranteed to love it, too!

Blackberry & Chia Seed Jam3

Almost-Instant Blackberry & Chia Seed Jam
 
This almost-instant blackberry & chia seed jam is packed with nutrients, unbelievably delicious, and reduces the need for large-batch, high-heat canning methods!
Author:
Recipe type: Condiments
Ingredients
  • 3 cups blackberries, fresh or frozen (or blueberries, strawberries, etc.)
  • 4 tbsp. pure maple syrup or honey (add more to taste - depends on berry)
  • 2 tbsp. chia seeds
  • 1 tsp. vanilla extract
Instructions
  1. Add berries and sweetener to a medium sauce pan and mash with a potato masher.
  2. Bring berries to a simmer and cook for about 5 minutes.
  3. Add the chia seeds.
  4. Reduce heat and cook for 15-20 minutes, stirring frequently, until mixture thickens.
  5. Remove from heat and stir in vanilla and add more sweetener if needed.
  6. The jam will continue to thicken as it cools.
  7. Store in a covered container in the fridge - will last up to 2 weeks!

 

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I only promote products that uphold to Modern Hippie Health and Wellness’s values.

4 comments on “Almost-Instant Blackberry & Chia Seed Jam

  1. That jam looks amazing! This has to be the best recipe I’ve stumbled upon so far. Especially since there aren’t any nasty sweeteners or preservatives. Definitely going to have to try it out, great post!

    1. Hi Grace! I’m really not too sure. I’m not a “canner” which is why I use chia to make jam. If you’re going to go through hassle of canning you might as well make it the regular way.

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