You know when you really get a craving for something, and only that thing will do? That often happens to me with chips (lol), but also with PB&J toast. I pretty much always have PB on hand and some bread in the freezer, but jam is not something that’s usually stocked in my fridge. It’s also not something I use frequently enough that I particularly want to buy it, so this quick, low-sugar jam is my saviour.
I always have frozen berries in the freezer for smoothies (my favourite is a mixed berry blend), and maple syrup and chia seeds are also staples in my cupboard, so this jam is pretty much always an option, even when a trip to the store is not.
I’ve souped this version up with a little bit of cardamom, which pairs wonderfully with berries and with nut butters, but you can try cinnamon instead, or just keep it super simple and forgo the spice altogether.
Try this spread on toast on top of almond or peanut butter. Tahini would also be delish!
Berry-Cardamom Chia Jam
makes 1 cup of jam
1 1/2 cups of frozen or fresh berries, such as strawberries, blackberries, blueberries, and raspberries (I used a frozen mix here)
2-3 tbsp maple syrup
2 tbsp chia seeds
1 tbsp water
1/8 tsp salt
1/4 tsp cardamom
In a medium pot, combine the berries, maple syrup, salt, cardamom, chia seeds and water. Cook over medium-high heat until mixture starts to bubble, then reduce heat to low, and cook, stirring occasionally until mixture has thickened, about 10 minutes.
Mash lightly with a potato masher or a fork, so that the jam still has some texture. Allow to cool for a few minutes, then place jam into a jar or container and store in the fridge. The jam will also up to 2 weeks in the fridge.