Blackberry Chia Seed Jam

August 9, 2016

We pick back up with homeschooling next Monday so I am hoping to soak up as much fun as we can this week. This trip was certainly more interesting than our lasts with our sweet Bear in tow. He surely enjoyed himself! Im not sure if picking the berries or watching Bear get covered in berries was more rewarding!

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When we got home I knew I wanted to make something special with the berries we picked so I decided to whip up some black berry jam. My kids devour jam and jelly and since I didnt make any all summer for them I thought this would be the perfect way to preserve our berries.

I hate using pectin and sugar in my jellies and jams so I have found that using chia seeds is a healthier option. The chia seeds naturally gel over and thicken you jam and also adds many health benefits. Chia seeds are a “whole grain” food. They are usually grown organically, are non-GMO and naturally free of gluten. Chia seeds are among the most nutritious foods on the planet and they are loaded with fiber, protein, Omega-3 fatty acids and various micronutrients.

This recipe will make one 1 pint of jam. You can keep this in the fridge for up to 2 weeks and also store it in the freezer for when you are ready to eat it.

1 lb of blackberries (fresh or frozen)
3-4 TBL PURE maple syrup
3 TBL chia seeds
1/2 teaspoon vanilla extract

Put your berries in a pot on the stove and simmer them over low/medium heat. As they start to soften, mash them with a potato masher leaving some berries in chunks for texture.
Once they are warm and softened, add in the rest of the ingredients and cook on low for 5-7 minutes until it thickens up. Add more or less maple syrup depending on how sweet you like your jam. Cool in the fridge or store it in the freezer. Enjoy!


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