AuthorVickiYields15 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

Loaded with antioxidants and vegetarian sources of omega-3 fatty acids. This recipe comes from Elizabeth Rider, who is a girl after my own heart as she is into healthy, clean eating.

I tend to use frozen berries for this recipe. My favourite is raspberry chia seed jam.

Use for spreading on the Flaxseed and Nut Bread, on crackers or topping on greek yoghurt. 

This takes very little time to make, looks and tastes delicious and lasts for up to 10 days in the refrigerator. Mine never lasts that long! 🙂 

Ingredients

 2 cups organic blueberries
 1 tsp lemon juice
 2 tbsp raw honey or maple syrup (more or less to taste)
 2 tbsp chia seeds

Directions

1

Place the prepared fruit, lemon juice and honey in a small sauce pan over medium heat. Simmer 15 minutes until it bubbles and breaks down; use a potato masher or fork to mash fruit to your desired consistency.*

2

Remove from the heat and stir in the chia seeds until well combined, then let it sit for at least 15 minutes to allow the chia seeds to gelatinise. Store it in the refrigerator. The longer it sits the more jammy it gets. It will keep in an airtight glass container in the fridge for up to 10 days.

3

Greek yoghurt topped with blueberry chia seed jam.

4

Spread on paleo bread.

Notes
5

*You may need to add a tablespoon or two of water but typically I don't. The fruit will release a lot of it's own juice.

Frozen fruits works really well and is what I tend to use. You don't need to defrost it.

You can do this with any fruit. Just remember the formula of about 2 cups of fruit to 2 tablespoons of chia seeds and you'll be able to create any flavour of jam that sounds good.

Ingredients

 2 cups organic blueberries
 1 tsp lemon juice
 2 tbsp raw honey or maple syrup (more or less to taste)
 2 tbsp chia seeds

Directions

1

Place the prepared fruit, lemon juice and honey in a small sauce pan over medium heat. Simmer 15 minutes until it bubbles and breaks down; use a potato masher or fork to mash fruit to your desired consistency.*

2

Remove from the heat and stir in the chia seeds until well combined, then let it sit for at least 15 minutes to allow the chia seeds to gelatinise. Store it in the refrigerator. The longer it sits the more jammy it gets. It will keep in an airtight glass container in the fridge for up to 10 days.

3

Greek yoghurt topped with blueberry chia seed jam.

4

Spread on paleo bread.

Notes
5

*You may need to add a tablespoon or two of water but typically I don't. The fruit will release a lot of it's own juice.

Frozen fruits works really well and is what I tend to use. You don't need to defrost it.

You can do this with any fruit. Just remember the formula of about 2 cups of fruit to 2 tablespoons of chia seeds and you'll be able to create any flavour of jam that sounds good.

Raspberry Chia Seed Jam

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