Did you know Chia means “strength” in the Mayan language? It was also known as “runners food” because runners and warriors would use them as fuel while running long distances or during battle. Its no wonder chia seeds have made its way to the superfood list.
Do you remember a life before chia seeds? These little powerful seeds are usually dunked in smoothies to boost the nutritional value or can often be seen in the popular Instagram worthy breakfast – chia pudding.
Did you know you can also make jam out of chia seeds? Jam is usually pure sugar and fruit and although I absolutely love making jams and preserves its not something I would like to slather on my toast on a daily basis.
Chia seeds naturally gel when mixed with a liquid and this is what gives the chia ‘jam’ its Jaminess.
This is super easy to make, lasts in the fridge for about 2 weeks (if you don’t eat it all) and can be spread on toast, added to Muesli, Yogurt, pancakes or even spooned into smoothies. The options are endless.
- 2 cups frozen raspberries ( I like to use frozen raspberries as it oozes out liquid when defrosted that helps the chia seeds gel)
- 3 tbps chia seeds
- 2 tbs floral honey (or any other honey)
- 1 tsp vanilla extract
- In s saucepan, toss in the frozen raspberries and cook over low heat until defrosted
- Bring to a boil and continue to stir until the berries are boiled down into a puree and a deep red colour
- Add in the chia seeds and stir. Remove from heat.
- Add in honey and vanilla extract
- Allow to cool slighty before transferring into a jar.
- Note: the jam should gel further once completely cool and regrigerated.