My version of a chia jam recipe is always quite thick because that’s how I like my jam. If you’d prefer a runnier jam, use less chia seeds. The brand of chia seeds that I use are Chia Bia – an Irish brand based in Waterford. At the beginning of the summer, I picked fresh raspberries from our neighbour’s garden and decided to make raspberry chia jam – now a new staple condiment in my fridge. A few months on and summer has become autumn. Blackberries are now in season and I am flat-to-the-mat making blackberry chia jam.
– 250g blackberries, fresh or frozen
– 2 tbsp raspberry jam
– 1 tbsp honey
– 1/2 tsp vanilla essence
– 45g chia seeds
1. Place the blackberries in a saucepan with the raspberry jam and simmer for 5 minutes, breaking up the berries with the back of a wooden spoon.
2. Add in the honey, vanilla and chia seeds and simmer for another 5 minutes.
3. Remove from the heat and transfer to a sterilised jar to cool and thicken. Store in the fridge for 2 weeks or freeze until required.
Amy is a marketer, nutritionist, blogger, baker, cook and an ambassador for Health Bloggers Community in Ireland. Amy qualified from University College Dublin in 2016 with a BSc (Hons) Human Nutrition before following her creative passion and moving into the marketing team of Danone. This busy lady can most often be found drinking coffee, stalking dogs or photographing food for her blog. Amy is an avid believer of maintaining work-life balance and likes to wind down by attending yoga classes or going for long walks. Visit her blog here.The Baking Nutritionist The Baking Nutritionist