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
[clickToTweet tweet=”Give this delicious #DIY Blackberry Chia Jam to the foodie on your holiday shopping list!” quote=”Give this delicious #DIY Blackberry Chia Jam to the foodie on your holiday shopping list!”]
- 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.