Low Sugar Chia Jam
I have a bit of a weakness for good, homemade jam. Tart marmalade in winter, sweet strawberry in summer and a bramble jelly for autumn. Yum! However I’m also aware of how much sugar goes into jam and that makes me see it as an occasional treat, not a regular breakfast staple.
So when I stumbled across this idea of a simple fridge jam aka a low sugar jam you can make in minutes I was pretty excited! I could get my daily jammy fix without the guilt and I could happily give it to my toddler too! Happy days!
There’s lots of variations of this chia jam on the web but this is what works for me. What I love about this is that you can use frozen fruit despite the season.
This low sugar chia fruit jam lasts for about a week in the fridge. It can be used on toast, in yoghurt, as a cake filling or just off the spoon. It’s beyond delicious!
Low Sugar Chia Jam Recipe
This is hardly a recipe to be honest, I just eyeball the amount of fruit and chia and add sweetener to taste. You really cant go wrong! The chia adds a jelly like consistency to the fruit and stops it being too much like a compote.
350g-400g Fruit (either frozen or fresh, I love raspberries best of all!)
2 tbspHoney or maple syrup (if the fruit is already sweet use less and if your fruit is bitter add a little more sweetner)
2-3 Tbsp Chia seeds
Simply put the fruit in a pan over a medium heat, add the honey or maple syrup and warm through until the fruit begins to break down. Add the chia seeds and bring to a gentle simmer for about 8 minutes. Pour into a jar and let cool. Keep in the fridge between uses. Lasts a week.