So, I’m still eating my chia seed pudding every day!
…and then sister Jen informed me that chia seeds are used to make those chia pets. And I sort of wished I didn’t know that.
It’s like eating bird food. WEIRD. BUT when they’re combined with liquid, they plump up and have the texture of tapioca. GOOD. And they’re high in fiber. BONUS.
My mom passed this jam recipe along and I was so excited. I’ve always wanted to make jam. Canning intimidates me, though.
But this right here is a jam and chia seed recipe in one – without needing to boil or sterilize glass. Hot dog.
I absolutely loved this. I’m sure it would be great slathered on toast or mixed in with Greek yogurt, but I couldn’t say… I ended up eating all of it right out of the jar.
Would work great with blackberries, too!
Raspberry Chia Seed Jam
Makes approx. 2 cups
Prep time: 5 minutes
Cook time: 5 minutes
• 2 cups fresh raspberries
• 1/4 cup chia seeds
• 1/2 cup sugar
• 1 cup water
Place all ingredients into a medium-sized heavy metal pot; bring to a boil. Reduce heat so the contents of the pot don’t splatter everywhere, but still bubbles in the pot.
Stir constantly so the mixture doesn’t stick and the seeds don’t burn!
Stir and boil until the mixture has reduced and thickened and to the point where it drips off the spoon slowly, about 5 minutes.
Pour into clean glass jar/s, leaving a 1/2 inch clearance from the top. Allow to cool for 1 hour. Seal with lid and place in the fridge overnight to continue cooling.
Note: The jam will keep in the fridge for up to 2 weeks.
(adapted from The Gracious Pantry)