As cherry season is coming to an end here in my part of the world I loaded up on them at the market and made a double batch of this amazing Cherry Chia Jam. I use it on pancakes, chia pudding, toast and any where you would use jam. But I promise you this is so much healthier and even tastier then normal jam.
Chia jam is a heathy alternative to regular sugar filled jam. It is packed full of protein, fibre and antioxidants and it tastes great! Naturally sweetened with a little honey or maple syrup if vegan. This makes a small batch of jam that will keep in the fridge for about a week, by that time it is usually all gone at our hose and time to make some more!
If you can’t get fresh cherries this recipe works great with frozen ones too.
Looking for more recipes with chia seeds?
If you try this Cherry Chia Jam recipe, let me know what you think by leaving a comment, rating, and tagging me in your picture on Instagram.
Enjoy!
- 500 g cherries, pits removed
- 2-3 tablespoon maple syrup
- 2 teaspoon lemon juice
- 2 tablespoon chia seeds
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Add the cherries, maple syrup and lemon juice to a pan with a splash of water. Bring to a boil while stirring and simmer for 10-15 minutes, stir occasionally. Once the cherries are nice and soft and juicy, take the pan off the heat.
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Taste it and adjust with more maple syrup if desired, the amount needed depends on how sweet your cherries are.
Mash the cherries using a fork to a chunky consistency. Stir in the chia seeds and let cool in the pan for 15 minutes.
The jam will thicken while it cools. Store the jam in a airtight container in the fridge for about one week.
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