Use Chia Seeds to Make Healthier Jam

Make homemade jam with chia seeds

People always ask me what my favorite food is, I think expecting it to be something like a handful of raw kale.  While kale and I are bros, the truth is my favorite food is bread.  

I grew up in a total bread family too.  You know, the kind that asks for more bread at a restaurant...multiple times.  When I started to cook, I was actually confused by all the Old World European recipes that called for day-old bread, like panzanella and gazpacho.  I kept thinking where do you buy day-old bread?!  It had yet to occur to me that some families don't eat an entire loaf in one night and therefore create this thing called "day-old bread." 

Of course now that I do cook and try to eat in a balanced way, it's not all bread all the time.  But instead of eliminating bread totally, I just try to extract maximum pleasure out of it by buying really good quality bakery bread, often favoring slow-ferments and whole grains and really making a moment out of my bread break.

This week, bread and I whipped up some Raspberry Rose Chia Jam with only 4 ingredients: frozen raspberries, maple syrup, rosewater and chia seeds.  Chia seeds are high in omega 3 fatty acids, soluble fiber and are a good source of calcium, magnesium and phosphorus.  When combined with a liquid, chia seeds create a gel-like texture that is perfect for mimicking jam.  This characteristic also makes chia seeds a great egg substitute in baked recipes: mix 1 tablespoon of chia seeds with 3 tablespoons of water, let sit for 2-3 minutes and then use like you'd use an egg in muffins, bars, etc.

Not a bread lover like me?  Here are other things you can do with chia jam:

  • add on top of oatmeal (my new favorite use)
  • top pancakes or waffles
  • add a dollop to yogurt, fresh berries and nuts or granola
  • add to banana, almond milk, and hemp seeds to make a quick smoothie or smoothie bowl
  • add to homemade bars and bites