📝 About This Recipe
This modern take on a classic preserve swaps traditional pectin and excessive refined sugars for the natural thickening power of nutrient-dense chia seeds. Bursting with the vibrant, tart-sweet essence of fresh summer berries and kissed with aromatic vanilla bean, this jam offers a sophisticated texture that is both spreadable and satisfyingly seedy. It is a guilt-free pantry staple that celebrates the raw beauty of fruit while providing a healthy boost of Omega-3s and fiber.
🥗 Ingredients
The Fruit Base
- 2 cups Fresh Raspberries (rinsed and patted dry)
- 1 cup Fresh Blueberries (stems removed)
- 1 cup Fresh Strawberries (hulled and quartered)
The Thickener & Sweetener
- 1/4 cup Black Chia Seeds (whole seeds for texture)
- 3-4 tablespoons Pure Maple Syrup (grade A amber preferred)
- 2-3 drops Liquid Stevia (optional, for extra sweetness without sugar)
Aromatics & Brighteners
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1 teaspoon Vanilla Bean Paste (or the seeds from one pod)
- 1 pinch Fine Sea Salt (to balance the sugars)
- 1/4 teaspoon Ground Cinnamon (optional, for warmth)
👨🍳 Instructions
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1
Begin by thoroughly washing your berries in cold water and drying them gently with a clean kitchen towel to ensure no excess moisture dilutes the flavor.
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2
In a medium stainless steel or non-reactive saucepan, combine the raspberries, blueberries, and quartered strawberries.
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3
Place the saucepan over medium heat and stir occasionally. As the fruit begins to warm, you will notice the juices starting to release from the berries.
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4
Use a potato masher or the back of a large wooden spoon to gently crush the fruit. Leave some larger chunks if you prefer a rustic, chunky jam style.
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5
Bring the fruit mixture to a gentle simmer. Allow it to bubble for 5-8 minutes, stirring frequently to prevent the natural sugars from scorching on the bottom of the pan.
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6
Once the fruit has broken down into a saucy consistency, whisk in the maple syrup, lemon juice, lemon zest, vanilla bean paste, and sea salt.
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7
Taste the mixture carefully (it will be hot!). If your berries were particularly tart, add an extra tablespoon of maple syrup or a drop of stevia.
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8
Remove the pan from the heat source. This is crucial as chia seeds should not be boiled for long periods to maintain their nutritional integrity.
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9
Slowly sprinkle the chia seeds over the fruit mixture while stirring constantly to ensure they are evenly distributed and do not form clumps.
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10
Let the mixture sit in the pan for 5 minutes. The chia seeds will begin to absorb the liquid and swell, thickening the jam before your eyes.
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11
Give the jam one final, vigorous stir to ensure the vanilla bean specks and chia seeds are perfectly incorporated.
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12
Transfer the warm jam into clean glass mason jars, leaving about half an inch of headspace at the top.
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13
Allow the jars to cool completely at room temperature on the counter before sealing with lids.
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14
Place the jars in the refrigerator for at least 2 hours. The jam will continue to set and firm up significantly as it chills.
💡 Chef's Tips
If your jam feels too thick after chilling, simply stir in a teaspoon of water or orange juice to loosen it. For a completely smooth texture, blend the fruit mixture in a high-speed blender before adding the chia seeds. You can use frozen berries if fresh aren't in season; just cook them a few minutes longer to evaporate the extra liquid. Always use a clean spoon when scooping from the jar to prevent spoilage and extend the shelf life to 2 weeks. Don't skip the lemon juice; the acidity is essential for balancing the sweetness and brightening the fruit's natural color.
🍽️ Serving Suggestions
Swirl a generous spoonful into overnight oats or warm steel-cut oatmeal for a morning boost. Spread over toasted sourdough with a layer of creamy almond butter and a sprinkle of hemp hearts. Serve as a sophisticated accompaniment to a cheese board featuring sharp cheddar or creamy brie. Layer with Greek yogurt and homemade granola to create a vibrant breakfast parfait. Use as a filling for thumbprint cookies or a healthy topping for whole-grain pancakes.