Chia Seed Jams
CH-CH-CH-CHIA SEED JAM! These sugar-free & preservative-free jams are in 4 unique flavors: jalapeño-cherry, lemon-raspberry, basil-peach, & lychee mojito!Feel free to share questions or comments below. We love to see renditions – try this recipe and tag @CleanCulinaryCanvason social media!
Ingredients
For Jalapeño Cherry Jam
- 2 cups fresh or frozen dark cherries
- ¼ cup jalapeños, very finely chopped (1 large pepper)
- 2 Tbsp chia seeds
- 1 Tbsp agave to taste (optional)
For Lemon Raspberry Jam
- 2 cups fresh or frozen raspberries
- 1 Tbsp lemon zest (~1 lemon)
- 1 tsp fresh lemon juice
- 2 Tbsp chia seeds
- 1 Tbsp agave to taste (optional)
For Basil Peach Jam
- 2 cups fresh or frozen peaches
- 15 fresh basil leaves, finely chopped
- 1 tsp fresh lemon juice (~½ lemon)
- 2 Tbsp chia seeds
- 1 Tbsp agave to taste (optional)
For Lychee Mojito Jam
- 2 cups fresh or canned lychees
- ½ cup mint, finely chopped
- 1 Tbsp lime zest (~1 lime)
- 1 tsp fresh lime juice
- 1 tsp fresh ginger, grated
- 1 Tbsp chia seeds
Instructions
Jalapeño Cherry Jam
- Heat cherries in a saucepan over medium heat, stirring occasionally. Once fruit begins to break down and bubble, use a potato masher to crush to desired consistency.
- Reduce to low heat. Stir in chopped jalapeños and chia seeds.
- (Optional) Add agave to taste. If cherries are in season, additional sweetener should not be needed!
- Remove from heat and cool for 10 minutes. Stir and then transfer into a glass jar. Mason jars, such as the ones shown in the photo, work great. Jam will stay for up to 1 week refrigerated and 3 months frozen.
Lemon Raspberry Jam
- Heat raspberries in a saucepan over medium heat, stirring occasionally. Once fruit begins to break down and bubble, use a potato masher or back of a large spoon to gently crush to desired consistency.
- Reduce to low heat. Stir in fresh lemon juice, lemon zest, and chia seeds.
- (Optional) Add agave to taste. If raspberries are in season, additional sweetener should not be needed!
- Remove from heat and cool for 10 minutes. Stir and then transfer into a glass jar. Mason jars, such as the ones shown in the photo, work great. Jam will stay for up to 1 week refrigerated and 3 months frozen.
For Basil Peach Jam
- Heat peaches in a saucepan over medium heat, stirring occasionally. Once fruit begins to break down and bubble, use a potato masher or back of a large spoon to crush to desired consistency.
- Reduce to low heat. Stir in chopped basil, fresh lemon juice, and chia seeds.
- (Optional) Add agave to taste. If peaches are in season, additional sweetener should not be needed!
- Remove from heat and cool for 10 minutes. Stir and then transfer into a glass jar. Mason jars, such as the ones shown in the photo, work great. Jam will stay for up to 1 week refrigerated and 3 months frozen.
For Lychee Mojito Jam
- Place lychees in blender. Pulse for a few seconds to very gently crush. Transfer into a saucepan over medium heat, stirring occasionally. Once fruit begins to break down and bubble, use a potato masher to crush to desired consistency.
- Reduce to low heat. Stir in chopped mint, fresh lime juice, lime zest, ginger, and chia seeds
- Remove from heat and cool for 10 minutes. Stir and then transfer into a glass jar. Mason jars, such as the ones shown in the photo, work great. Jam will stay for up to 1 week refrigerated and 3 months frozen.
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