Mixed Fruit Chia Seed Jam
While I follow many blogs, seriously way too many, seriously you would be judgmental/embarrassed by how many I really follow regularly . . . but one of my favorites is Oh She Glows. It’s a “healthy vegan recipe blog” and let me just say that Angela can rock a recipe! (No, I’m still not a vegan, but I’m having a small love affair with vegan recipes lately.) I also follow her on Facebook, which is how I came across her awesome recipe for Magical Blueberry Vanilla Chia Seed Jam on my newsfeed; sounds like a mouthful right? The recipe is “magical” because you simply use chia seeds to thicken the jam, rather than any other traditional jam thickeners, (ie. pectin or cornstarch). After reading the uber-simple recipe and drooling over the beautiful pics, I thought I would give it a go.
I did not have any blueberries, (you’re smirking “of course” right? I never have exactly what the recipes I make call for, that makes me innovative (read: lazy), and I didn’t want to go to the store again while the kiddos were napping, (read: smart)), so I used the fruit I had just bought the day before and the results were awesome! Please feel free to use whatever fruit you have on hand. This is just what I happened to have :)
Mixed Fruit Chia Seed Jam
-1 cup fresh raspberries
-1 cup fresh strawberries, hulled and chopped
-1 cup fresh nectarine, peeled and chopped, (about 2 medium nectarines)
-3 tbsp. honey
-1 tbsp. pure maple syrup
-1 tsp. almond extract
1. In a medium-sized non-stick pot, bring the fruit, honey, and maple syrup to a low boil. Stir frequently, and reduce heat to low-medium to simmer for about 5 minutes. Mash the fruit with a potato masher, leaving some for texture, (I had to mash like crazy to break up the nectarine, you can be more ginger with your mashing if you’re not using stone fruit).
2. Stir in the chia seeds until thoroughly combined and cook the mixture down until it thickens to your desired consistency, (mine took 15 minutes). Stir frequently so it doesn’t stick to the pot.
3. Once the jam is thick, remove from heat and stir in the almond extract, (the original recipe called for vanilla extract, which I’m sure would also be delicious, but I love the combo of raspberry and almond, so I gave it a go, and it was awesome)! Let it cool completely, then store in an air-tight container in the fridge, where it should keep for at least a week, (if you can make it last that long).
Inspired again by Angela’s breakfast pb & j on Oh She Glows, at the bottom of her jam blog post, I decided that that was a great idea! Using some leftover flat bread from Trader Joe’s, I toasted it on the stovetop, then added some of my favorite Earth Balance Coconut and Peanut Spread, 1/2 a sliced banana, and a big, juicy dollop, (yes, I said dollop Jackie), of my homemade Mixed Fruit Chia Seed Jam, delish!!
We’re off to beach club today with Beth and the kids. Hope you have as nice a day as ours is shaping up to be :) Happy Thursday!