I am so glad, glad, glad to find this recipe!
Pam O’Brien’s recipe (Thankful Expressions) and photo went viral last week and no wonder! I (and everybody else it seems) have been looking for ways to stay away from white sugar and pectin and still make a delicious jam. We want to do it more naturally!
Chia is a perfect pectin substitute!
The reason I was looking for a no-pectin recipe is because:
1.) I have a LOT of fruit I want to keep raw but stable…
2.) As I researched about food additives that can be harmful in a post last week, I learned that pectin is highly refined and an ingredient that (often) contains or produces processed free glutamic acid during processing.
So, do you have ripe berries on hand?
Ideal combinations include:
– strawberry-rhubarb (cook the rhubarb to soften before adding to the fresh strawberries)
– blueberry-apple (apple contains natural pectin, so experiment with using sl. less chia)
– mixed berry (blueberry, red raspberry, blackberry)
I tweaked Pam’s recipe a little with a bit more honey and a TBSP more chia so it was not at all runny. Also, I added several pinches of sea salt for trace minerals and electrolytes.
Refrigerator Chia Jam (that freezes well!)
Add all ingredients to a blender and process to desired texture (chunky or smoother), spoon into your jars with a tight-fitting lid, and refrigerate. The chia seeds will gel and thickening the fruit puree. I have read this will last for 10 days to 2 weeks refrigerated! You can also freeze chia jam if there is enough headroom in the jar for expansion.
The Chia Seed is one of the richest plant sources of omega-3 fatty acids, an anti-inflammatory agent that is good for healthy skin and involved in cholesterol metabolism. It is an excellent source of natural antioxidants, protein, calcium, phosphorus, manganese, potassium, zinc, copper, and iron. In fact, Chia contains six times more iron than spinach for those of you are anemic. It’s gluten free and helpful for digestion and regular elimination.
This would also be delicious served as a sauce or compote for lamb, roast duck or other meat.
Just think of all the raw antioxidant goodness of the berries, enzymes of the raw honey, the omega-3s of the chia, and probiotic effect of plain organic yogurt! Chia jam would be a healthy and truly natural afternoon snack or easy-peasy after dinner dessert.
“When you give it to them,
they gather it up;
when you open your hand,
they are satisfied with good things.”
~Psalm 104: 28
Thanks for reading!