Are you convinced that you’re not a jam maker? I know I thought I wasn’t, until I made this amazing jam recipe! It’s easy, delicious, and only takes 20 minutes to make. Who’s in!?! Trust me when I say that you won’t go back to eating store-bought jam again.
A couple of months ago, I bought this huge bag of chia seeds at my local Costco. I put them in my smoothies, oatmeal, muffins, and sometimes hide it in Jude’s breakfast. I was running out of ideas of where to put those magical little seeds, so of course I found my way to Pinterest. A slew of homemade jams filled the screen! I needed to give it a try and recreate it with my favorite fruit.
Chia seeds have become a new health craze that hit us a couple of years ago. These tiny seeds are high in protein, fiber, calcium, antioxidants, and omega-3s with a very low-calorie count. Plus , they are super easy to integrate into your diet.
What’s great about this recipe is that you can use fresh or frozen fruit. I most definitely used frozen because when you live in Canada, berry season doesn’t last long. You just heat the berries on the stove top, mash them up, add the maple syrup, chia seeds and vanilla extract, and you’re done. Put the jam in a glass jar and it keeps for up to 2 weeks in the fridge, or you can also freeze it. Easy peasy!
This homemade jam is the bomb! I love spreading this jam on La Récolte De St Methode’s 9 grain bread, as well as adding it to my oatmeal, greek yogurt, and pancakes. I foresee an amazing stuffed french toast recipe in my near future.
This jam also makes for great gifts! Make a few batches, put them in little mason jars, release your inner Martha Stewart and wrap it up all nice. Your friends and family will be amazed by your jamming skills!
Talking about jam has turned into a party. Every time we say “jam” in this house, Erich and I sing the chorus to Naughty by Nature, Jamboree…
C’mon I know I jam, I know I jam jam, while oh damn
I know I jam, I know I jam jam boree
I know I jam, I know I jam jam while oh damn why don’t you Jamboree for me?
Yes, we be jammin’!
- 1/2 lb blueberries (you can use frozen)
- 1/2 lb strawberries (you can use frozen)
- 2-3 tbsps pure maple syrup
- 3 tbsps chia seeds
- 1/2 tsp vanilla extract
- Bring the blueberries and strawberries to a low boil on the stove top, stirring frequently. Reduce heat to low and simmer until the berries have softened, about 5 minutes. Mashed the berries to the desired consistency. We like ours with larger chunks.
- Stir in the maple syrup and chia seeds. Cook the jam on low until it thickens, about 5-7 minutes. Stir the jam to keep it from sticking.
- Remove the jam from heat and stir in the vanilla extract. Once jam has cooled to room temperature, pour it in a glass jar and store in the refrigerator.
- The jam will keep in the fridge for up to 2 weeks, but you can also freeze it in an air-tight container.
- You can substitute the maple syrup for honey or agave.