This quartet of easy chia seed jam recipes, made with berries and peaches, was contributed by LeAnne Campbell, author of The China Study Cookbook. She writes:
“I’ve always loved homemade jams. Each year my mother and I would go to the local fruit farms and pick buckets of different berries, then make jam, using several cups of white sugar.
But just recently, I started making these chia jams and I absolutely love them! They are so simple and can be made quickly with just a fraction of the sugar. And in this case we are not even using white sugar, just maple syrup.”
Recipe and photos are from The China Study Cookbook: Revised and Expanded Edition, with over 175 Whole Food, Plant-Based Recipes by LeAnne Campbell, PhD. With a foreword by T. Colin Campbell, PhD. Published by BenBella Books @2018. Reprinted by permission.
When immersed in liquid, chia seeds form a gel, which is why they’re such an amazing choice for making fruity jams. Try these chia seed jam recipes and see!
Strawberry Orange Jam
Makes 1 cup (Photo shown at top)
- 1 cup strawberries
- 1 tablespoon grated orange zest
- 1 tablespoon maple syrup
- 1 tablespoon chia seeds
In a small saucepan, bring strawberries, orange zest, and maple syrup to a simmer over medium-high heat and cook for 4–5 minutes. Mash berries with a fork.
Remove jam from heat; taste and add a bit more maple syrup if you prefer a sweeter jam.
Return to a boil, then stir in chia seeds; cook for 1 minute to soften seeds. Let jam cool slightly, then transfer to a container. Cover and chill until ready to use.
Blackberry Ginger Jam
Makes 1 cup
- 1 cup blackberries
- ½ teaspoon grated fresh ginger
- 2 tablespoons maple syrup
- 1 tablespoon chia seeds
In a small saucepan, bring blackberries, ginger, and maple syrup to a simmer over medium-high heat and cook for 4–5 minutes. Mash berries with a fork.
Remove jam from heat; taste and add a bit more maple syrup if you prefer a sweeter jam.
Return to a boil, then stir in chia seeds; cook for 1 minute to soften seeds. Let jam cool slightly, then transfer to a container. Cover and chill until ready to use.
Blueberry Mint Jam
Makes 1 cup
- 1 cup blueberries
- 2 teaspoons chopped fresh mint
- 1 tablespoon maple syrup
- 1 tablespoon chia seeds
In a small saucepan, bring blueberries, mint, and maple syrup to a simmer over medium-high heat and cook for 4–5 minutes. Mash berries with a fork.
Remove jam from heat; taste and add a bit more maple syrup if you prefer a sweeter jam.
Return to a boil, then stir in chia seeds; cook for 1 minute to soften seeds. Let jam cool slightly, then transfer to a container. Cover and chill until ready to use.
Peach Jam with a Touch of Cinnamon
Makes 1 cup
- 1 cup diced peaches
- 1/4 teaspoon ground cinnamon
- 1 tablespoon maple syrup
- 1 tablespoon white chia seeds
In a small saucepan, bring peaches, cinnamon, and maple syrup to a simmer over medium-high heat and cook for 4–5 minutes.
Remove jam from heat; taste and add a bit more maple syrup if you prefer a sweeter jam.
Return to a boil and stir in chia seeds; cook for 1 minute to soften seeds. Let jam cool slightly, then transfer to a container. Cover and chill until ready to use.
The China Study Cookbook: Revised and Expanded Edition, with over 175 Whole Food, Plant-Based Recipes by LeAnne Campbell, PhD is available on Amazon* and wherever books are sold.
An introduction to chia seeds from The Vegan Atlas
Chia seeds …
… are known for their abundance of Omega-3 fatty acids, making them a great alternative from fish oil for vegans. The omega fatty acids can improve your heart health and cholesterol levels, and can be helpful in losing weight. The gel that is formed around the seed with the help of water has no calories and makes you feel more full.
… contain an abundance of antioxidants, as well as complete protein, a rarity in plant sources. They balance your blood sugar and give you steady energy that lasts for hours (a good reason why runners have adopted chia).
… are a great source of fiber; they have both soluble and insoluble fibers. Try using them in oatmeal or smoothies. A typical amount is 2 tablespoons a day.
… are amazingly sturdy and rarely go rancid, even if kept at room temperature for months at a time. Still, it doesn’t hurt to keep them in a tightly lidded container or jar in the refrigerator.
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