Here’s a fact that will shock you – one tablespoon of jam contains 10 grams of sugar! And one tablespoon of sugar is 12.5 grams, so every tablespoon of jam is equal to 80% of a tablespoon of sugar. WHAAT? This means each time you lather up your crumpets with these sticky preserves, or sandwich a few tablespoons of the sweet stuff between sponge cakes, you are essentially just pouring on fruit-flavoured sugar. Delicious. Thankfully, I am sharing a healthier, naturally-sweetened recipe for this chia jam.
Chia jam is the ultimate solution for all your sticky, fruity cravings. Yes, this jam is made with everyone’s favourite overrated seed. Yes, you should still make it though. Of course, you will love it! Plus, if you aren’t still incredibly shocked about the whole sugar situation, this can only mean one of two things:
a) You already knew about this fact, and have been making homemade naturally-sweetened chia jam for years, in which case I salute you, or
b) You’re an alien. And if you are, please tell others of your kind to subscribe to shivanilovesfood.com. I hear it’s got some great recipes 😉
Ways to eat chia jam:
Jam is one of those things which goes on anything and everything sweet. Kind of like peanut butter. Here are a few of my favourite ways to have chia jam:
- On toast. What a classic. PB + J for the win. Bonus points if you use banana bread (which is basically real bread right?!)
- On pancakes. To be honest, I would eat anything sweet on these vegan pancakes.
- On cakes! A dollop of this chia jam would be perfect on this polenta cake, or these apple crumble muffins.
- In smoothie bowls. A perfect topping for a fruity breakfast bowl.
- On oatmeal. One of my recent obsessions is oatmeal with peanut butter. Just think of the party we could have if some of this chia jam was involved…
How do chia seeds work?
Chia seeds contain a soluble fibre called mucilage, which, when pronounced with a french accent, sounds rather fancy. When mucilage comes into contact with water, the chia seed puffs up, creating a moist, nutrient-dense layer around the seed so it can begin to germinate. This is what will make our jam mucilaginous (like a gel), meaning we don’t need to add excessive amounts of sugar to the jam. And you’ll be happy to know, soaked chia seeds are better for you than dry.
Chia jam is also ridiculously easy to make. Although pretty much every recipe on my blog is ridiculously easy to make, so maybe that fact doesn’t surprise you. This is one of those chuck-everything-in-a-bowl-and-wait-fifteen-minutes kind of recipes, so you can whip up a batch in the morning, get ready, and then enjoy your own homemade chia jam on toast!
I like to keep my chia jam in cute little jars and store them in the fridge. This would make such a lovely gift. I hope you enjoy this jam, and thanks to it being mostly fruit, you can eat it with no guilt! If you do make this recipe, make sure to tag me on Instagram @shivanilf – I love seeing your creations! You can also keep updated with me on Pinterest and Facebook – I hope to see you there!
More vegan breakfast recipes:
- 120 grams Frozen Berries of choice
- 1 teaspoon Lemon Juice optional
- 1 tablespoon Maple Syrup
- 1 tablespoon Chia Seeds
- Defrost the berries in a medium bowl in the microwave until they are slightly juicy. This should take about 5 minutes.
- Add the lemon juice, maple syrup, and chia seeds to the bowl. Mix together.
- Use a fork to ‘mash’ everything together. The less lumps, the better consistency you will have.
- Leave the jam for 15 minutes to thicken
- Once the jam has rested, give it a stir and serve!