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!
Diet Gluten-Free, Jain, No Refined Sugars & Grains, Vegan, Vegetarian
Ingredients
For Jalapeño Cherry Jam
2cupsfresh or frozen dark cherries
¼cupjalapeños, very finely chopped (1 large pepper)
2Tbspchia seeds
1Tbspagave to taste (optional)
For Lemon Raspberry Jam
2cupsfresh or frozen raspberries
1Tbsplemon zest (~1 lemon)
1tspfresh lemon juice
2Tbspchia seeds
1Tbspagave to taste (optional)
For Basil Peach Jam
2cupsfresh or frozen peaches
15fresh basil leaves, finely chopped
1tspfresh lemon juice (~½ lemon)
2Tbspchia seeds
1Tbsp agave to taste (optional)
For Lychee Mojito Jam
2cupsfresh or canned lychees
½cupmint, finely chopped
1Tbsplime zest (~1 lime)
1tspfresh lime juice
1tspfresh ginger, grated
1Tbspchia 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