Chia Seed Mixed Berry Jam

//Chia Seed Mixed Berry Jam

Chia Seed Mixed Berry Jam

I’ve never been one to eat a lot of jellies or jams. Prior to becoming plant-based, I would have the occasional brie, arugula, hot-pepper jam panini sandwich, but I rarely eat peanut butter and jelly sandwiches or jam on toast. I recently discovered a great restaurant here which makes a phenomenal combination of homemade hot-pepper jam with hummus, for those that are looking for a unique combination!

A few months ago, a friend of mine shared a recipe for peanut-butter and jelly breakfast bars which are now one of my go-to meals in the morning. I make a tray of the bars and freeze them so they are easy to pop out and throw in the toaster. Rather than use store-bought jam, which can be high in preservatives and unnecessary sugar, I took my wife’s advice and used her method for preparing jam for our kids. Its incredibly simple to make and is packed with all of the nutrition found in whole berries and chia seeds. You can read more about the health benefits of chia seeds here.

My PB &J Breakfast Bars with Chia Seed Jam

Ingredients:

One 12-16 ounce bag of frozen berries. I usually use mixed berries, but you could certainly use just a single berry (strawberry, blueberry, cherry, etc.)

Chia seeds (3-6 TBLS, depending on desired consistency)

Optional sweetener (I use honey)

Instructions:

Let berries defrost for about an hour

Pour berries in a small saucepan and turn on medium to high heat

As berries start cooking, or if liquid starts boiling, turn heat down to medium, and stir frequently to avoid burning

When berries begin to break down, begin to mash them (I use a potato masher) until there are no whole berries or large pieces visible

Continue to cook to allow berries to break down further, while stirring in 1/4 cup chia seeds. You may add more or less depending on desired texture

Depending on desired sweetness, can add in up to 1 TBLS sweeter of choice (I use honey)

Allow the jam to sit and cool to thicken

2018-04-22T22:59:18+00:00