Fresh jam in 20 minutes – no pectin, no gelatin, no canning, no fuss. . .
The other day I was gathering the usual suspects for a typical breakfast for my selective eater. Gluten-free bread-check, organic peanut butter-check, Red Star Yeast Flakes for all of those B-vitamins-check, and jam-chhhhh-no check! Usually I keep backups in the pantry of all of the items that we use on a regular basis, yet somehow this one had fallen through the cracks on the last grocery list. No jelly! I didn’t feel like assembling everyone and rushing out to the store. What’s the expression? “Great things are born out of necessity.” So I told the kids breakfast would be a little late and grabbed my chia seeds. Yes, chia seeds. I knew they would be my ticket to a quick jelly. That magical thickening, gelatinous power they have was the solution to my breakfast problem. Out came the Vitamix (but a high-speed blender will do), fresh fruit, vanilla, and some natural sweeteners (I used maple syrup and coconut nectar). Blend it all ’til smooth, bring to a simmer on the stove, add the chia, simmer 15 minutes more while stirring–and voila, 20 minutes later I was on my way to making a delicious PB&J!
The obvious benefit to this recipe is being able to make fresh jam quickly and easily with no hassle. But the nutritional benefits are nothing to sneeze at. (Ha!) There are no refined sugars like those found in most jams, including the organic off-the-shelf products. There are no animal by-products like those used in gelatin. Chia seeds – where do I begin? High fiber, high protein, omega 3 fatty acids, magnesium, zinc, iron and calcium–just to name some of the nutrients they provide. Then a nice dose of the vitamins and minerals that are in your fruit selection for your Fruity Chia Jam. For my maiden voyage I used blueberries and peach.
Next up Strawberry Chia Jam-I can’t wait to try it!! Enjoy!
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