Blackberries, rosemary, chia seeds, lemon, and maple syrup. Spread it on toast, swirl into oatmeal, use it in holiday cookies, or wrap this homemade chia jam up as the perfect gift for that special foodie in your life. You really can’t go wrong with this one.
Credit for this recipe is owed to our new little Christmas tree/rosemary plant, which has me thinking nonstop about new ways to use the herb. There will be lots of rosemary going on around here this winter – something I have exactly zero complaints about. I feel the same way about all the frozen berries hanging out in my freezer right now too.
As always, there will also be plenty of chia seeds in the McKercher home this winter. I was first introduced to chia in pudding form. When combined with nut milk (or any liquid) chia seeds take in the liquid, expand, and act as a thickener to create a tapioca pudding-like texture. I love chia pudding but it was time to get my chia on in a whole new way.
The thickening powers of chia seeds make them perfect for jam. And the smells… our entire apartment smelled like wintry berries + rosemary. I swear, making this jam is the most festive way to enjoy antioxidants, omega 3’s, fiber and plant-based protein.
Use this chia jam the same way you’d use any other jam, jelly, or fruit spread. Need some ideas?
10 ways to use homemade chia jam:
- Spread on whole grain toast, bagel, or crackers
- Use in holiday thumbprint cookies (I’ll be sharing my recipe next week!)
- Swirl into oatmeal
- Dehydrate it to make fruit leather
- Use it in a tempeh marinade
- Add it to salad dressings when you’re looking for
- Use it in chia pudding (chia on chia)
- Use as a muffin filling
- Use as a topping for whole grain waffles or pancakes
- Add to smoothies
And if you don’t want to eat all the jam yourself, gift it…Portion it into mason jars, tie a ribbon and done. How’s that for quick and easy?
- 2 cups 10 ounces frozen or fresh blackberries
- 2 tablespoons chia seeds
- 1/2 cup maple syrup
- 1/2 lemon zest and juice
- 2-3 sprigs fresh rosemary
- Add blackberries to hot saucepan, stir occasionally and cook until tender, about 5 minutes.
- Stir in remaining ingredients, bring to a boil, and then simmer for an additional 15 minutes.
- Remove from heat and remove rosemary sprigs. Transfer to jars and allow jam to continue to thicken as it cools. Use within one month for best results.
Original recipe adapted from ohsheglows.com.
I love the addition of rosemary! This sounds amazing 🙂
rachel @ athletic avocado recently posted…Epic Roundup of Healthy Gingerbread Recipes!
Thanks! One of the best combos ever! 🙂
Looks and sounds wonderful! Do the berries need to be fresh? I sometimes have difficulty finding fresh organic berries in my area.
Thank you
Hey Laura! I haven’t tried this with frozen berries yet but I think it would work just fine! Try letting the berries thaw under running water first. Let me know how it goes! 🙂
One of the best edible gifts! I love this warm cozy flavor!
Rebecca @ Strength and Sunshine recently posted…Friday Finisher 12/11/15
Thanks Rebecca, me too! ????
How many of those small mason jars does this 1 recipe make? Also, if I give them as gifts do I need to do something special with the jar since they won’t be placed in the frig right away? My canning experience is limited. Looks great!
Hi Heidi! It makes a little more than 4-4oz jelly mason jars. I’d keep them in the fridge as long as possible before giving – they can be out for a few hours but are perishable. Let me know how it goes! 🙂
This looks magical! I love everything about this- and brilliant for a holiday gift!
Thanks so much Liz! 🙂
Such an awesome color! I would love some of that in a Mason Jar. Oh the possibilities 🙂
Thanks Lauren! Sweet or savory, there are so many ways to use this! 🙂
Looks fantastic! If I use frozen berries, I saw you said to thaw them a bit — do I need to drain the extra liquid then or just use it? Thanks!
Thanks Rachel! I did not drain the extra liquid at all – it will cook down once the jam is simmering for a while. Enjoy! 🙂