If you follow me on Instagram, you saw a picture with Rosemary biscuits and Cheddar Jalapeno biscuits (for my visiting cheese loving family members) served with a Raspberry Orange Chia Jam. Today I’m here to share the chia jam recipe and a bonus recipe using one of my favorite fruits of the season, peaches (from The Peach Truck)! Speaking of peaches, did you know August is National Peach Month? Well know you do! Justification for all my peachy goodness I’ve been bringing you lately such as the Raw Peach Tart and Peach Fig Galette with Coconut Whipped Cream.
Why use chia seeds in jam? First, let’s revisit the traditional ingredients used to make jams and jellies: pectin, sugar (loads of refined sugar actually!), and obviously the fruit or fruit juice. Quick side note, jams contain both the whole fruit and fruit juice, whereas jellies purely contain the fruit juice with the pectin and sugar. Both jams and jellies can be made sweet or savory.
You all know I love chia seeds, click here to learn more about the health benefits of chia seeds. I’d rather use chia seeds, which I always have on hand, versus pectin for jams not only the convenience but for the added boost in nutrition and fiber. If you’re going to have jellies and jam, which typically contain a large amount of simple sugars, why not boost the fiber content to balance it out a bit? That’s exactly what I’m doing here today with these two recipes below.
Both Raspberry Orange and Peach Chia Jam contain the entire fruit, skin and juice included, which again will boost the fiber content, anti-oxidants, and vitamins/minerals. Note, whenever you cook most fruit and vegetables, you do lose some of the nutrients- nothing to analyze further.
Use these jams as you would any other jam |
- The classic: PB & J, AB & P (almond butter and peaches!)
- Spread// on toast (gluten free for me!)
- Dollop// on rolled oatmeal, quinoa, or millet for breakfast with a dash of cinnamon
- Add a heaping tablespoon to your dessert (like Dark Chocolate Avocado Mousse…yum!)
- Dip// If you enjoy cheese, try adding the jam on top of light cream cheese for a sweet/savory dip
- Swirl// into Simply Coconut Milk Ice Cream or BanaNO Cream for a fruity twist
- Spread// on sandwiches for a sweet/savory combination
- Pour// onto pancakes such as Simply Oat Pancakes or Coconut Flour Crepe Cakes
- so much more!
- 3 cups raspberries, frozen or fresh
- 1 juice of orange
- 1/4 cup maple syrup or local honey
- 3 Tbs. chia seed, whole seeds
- 2 Tbs. orange zest
- 1/2 tsp. vanilla extract
- dash of cinnamon
- pinch of sea salt
- Bring raspberries, orange juice, and maple syrup to a boil.
- Add chia seeds.
- After a boil, turn down the hit to low and simmer for 15 minutes or until thickened.
- Lastly, off the heat, add all other ingredients including vanilla and cinnamon.
- Keep cool in the refrigerator.
- Enjoy!
TIPS//
- You can use white chia seeds, like these, if you want the Peach Jam to be brighter in color. I used black chia seeds for this recipe, which alters the shade of the peach color- still delicious!
- Jam consistency } for a chunkier jam, dice the peaches and allow to reduce. For a smoother consistency, blend 3/4 of the recipe in a Vitamix or high speed blender then add back into the remaining mixture on the stove top. This will create a smooth texture with some peach chunks.
- 3 cups of fresh peaches, diced
- 3 Tbs. chia seed
- 1/4 cup maple syrup
- 1/2 tsp. vanilla extract
- dash of cinnamon
- pinch of sea salt
- Bring peaches and maple syrup to a boil.
- Add chia seeds.
- After a boil, turn down the hit to low and simmer for 15 minutes or until thickened.
- OPTIONAL// may take 3/4 of the mixture and blend to a smooth consistency and then add back into the remaining mixture in the pot.
- Lastly, off the heat, add all other ingredients including vanilla and cinnamon.
- Keep refrigerated
- Enjoy!
Sugar-free version | Note, if you want to substitute the maple syrup for stevia you may do so, but keep in mind the jam may not result in such a thick consistency as when using the maple syrup. I would suggest using stevia extract after the mixture has cooled or stir in dried stevia powder (the real deal, which is in it’s raw state).
Storage | You’ll want to keep these in the refrigerator until use. I like to keep mine (as with most of my home made dips and sauces), in small air tight mason jars or this adorable one. I’ve made a batch that’s lasted me (until I finished it off) for a good two weeks. Possibly longer, like I said, I ate it quicker than it’s “shelf” life hehe.
What would you use with these two types of jams? Do you have a favorite jam flavor? Comment below and maybe I’ll make your favorite jam next time!
Jam on friends,
xo McKel
