Strawberry jam has pretty much been ruined for me my entire life. Dramatic, I know. But since I was a kid, my mom has been making homemade strawberry jam and it is the BEST. STUFF. EVER. This Mixed Berry Chia Jam doesn’t even begin to compare to the crack I grew up on, but mannnnn is it good.
A little back-story on this dark, sexy sandwich spread…. When we moved into our house in March, the yard and house were in general a complete mess. I had planned to majorly hack back the tree in front of our little cottage as soon as it was warm enough. However, as soon as spring hit, tiny black berries started popping up all over the branches!
Mulberries!
If you’ve never heard of them, it’s ok, neither had I. All you need to know is that they’re basically mini blackberries minus the big, crunchy seeds and potential for sour flavor. Aka they’re perfect. The only problem is they have a short growing season and are incredibly fragile, making them impossible to distribute.
Since mulberries aren’t readily available… [And since I waited way too long to post this…] I give you…. Mixed berry chia jam! Use whatever berries you scan get your hands on! (Fresh or frozen!)
Chia seeds are amazing in that they act just like pectin in normal jams, thickening it and making it spreadable. The tiny seeds can absorb 10 times their volume in liquid! Oh and besides their amazing physical qualities, they’re also SO good for you. Omega 3’s for the win!
But seriously, even without the addition of hardly any sugar this jam is incredibly delicious! It’s the right amount of sweet, the right amount of tangy, and is peanut butter’s best friend. We love it plain on toast or dolloped on top of a PJB smoothie bowl. It’s great on everything!
Mixed Berry Chia Jam is a raw, quick, and delicious addition to your favorite PB&J sandwich! No scary boiling required!
Ingredients
- 2 cup berries (fresh or thawed)
- 3 Tbs. chia seeds
- 2 Tbs. coconut sugar (or other sweetener)
Instructions
- Add berries to a blender or food processor and pulse to break down. Add chia seeds and sugar and pulse until combined and broken down. For a smoother texture, continue to blend. I left mine slightly chunky.
- Pour mixture into jar and refrigerate for 2-4 hours before using. It will thicken as it sets.
Notes
If using blackberries, you may notice large, crunchy seeds. If these bother you, only use 1/4 cup of them or strain them through a wire mesh strainer after lightly breaking them down.
IMPORTANT: This jam is NOT preserved like traditional jam with lots of sugar and a boiling process. Therefore, it will not last as long and needs to be refrigerated. Keeps for about 2 weeks.