Blackberry Chia Jam


I have spent a few lovely hours for the past couple of weekends foraging for wild blackberries in the local parks near me. I’ve had the pleasure of thinking up ways to use them (some of which will follow!), but the first and (in my humble opinion) most exciting thing I did was make up a lovely batch of chia jam! This recipe is also up on Colette’s Fitness Kitchen 🙂

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This stuff is lovely, it’s easy to make and totally raw so doesn’t require any cooking or setting or anything difficult. It will last for about a week in the fridge but could also be frozen too. The beauty of this is not only is it delicious but it is a great way to boost your omega-3 and fibre intake 🙂

You will need:

1 1/2 cups Blackberries (or any soft fruit)

3 Tbsp Chia seeds

1/4 – 1/2 cup Water

1 – 2 Tbsp Maple syrup (or other liquid sweetener) – if required (personally I like my blackberries tart so didn’t add any!)

Place the blackberries or other fruit in a bowl and mash with a fork until smooshed up but not completely liquid. If you need sweetener then add it to taste and then add the chia seeds and mix well. Depending how juicy your fruit is you may need to add more or less water but start with half a cup and add more if required. The chia seeds take time to soak up the water, so once you have added it allow it to stand for 30 mins to an hour before seeing if you need to add more. If the chia seeds are still crunchy add more (unless you like them crunchy, in which case don’t!). The longer you can leave the jam the better – ideally overnight, but at least for an hour or so. Enjoy it spread on toast, dolloped on top of yoghurt or just eaten straight off the spoon!

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Experiment with different fruits depending on what is in season. Raspberries also work well and I was lucky enough to pick up some discounted, very ripe nectarines in the market which made a delicious change.

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