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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!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 10 people
Menu Breakfast
Diet Gluten-Free, Jain, No Refined Sugars & Grains, Vegan, Vegetarian

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.
Keyword gluten-free, jain, No Refined Sugars & Grains, vegan, vegetarian