This easy chia seed jam is a delicious way to eat more fruit on a regular basis and especially red fruit.

Red fruits are thought to be able to reduce the risks of a numerous health problems, including obesity, diabetes, cataracts, cancer, heart disease, cholesterol, strokes and hypertension. This is because they contain abundant vitamins, phenols and carotenoids – antioxidants that boost the immune system and our ability to fight inflammation.

This jam doesn’t taste like traditional, super sweet jams because it’s made with fruit that we don’t cook them for long and contains as little as you want sweetener or not at all if you want.

You can have it plain on a slice of bread or if you like add butter or even better some nut butter like almond or tahini. It is also fantastic with yogurt or add also oat or quinoa flakes.
You should also try it on crepes, pancakes, waffles and bagels.

I’m not sure this recipe will be everyone’s “jam” but I love it and I’m so excited. Hope you will be too when you try it and I’m sure it’s gone be a hit in your kitchens.

Let me know if you like this recipe in the comments, which is very important to me.

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml

• I used frozen fruit because its winter here now, but when the strawberries come out I will use fresh and no sugar as they will be definitely sweet.
• Last September I made it with peaches and honey and it was really amazing. But seeing those little black seeds inside wasn’t the best. That’s why I recommend red fruits and generally berries or kiwis if you like them, which have seeds so that the chia seeds in the jam don’t seem strange to you.

• For sweetener I added agave syrup because it has a low glycemic index. Next times I‘ll try it with maple syrup and honey.
• As for stevia, it depends on the type (tabletop packets, liquid drops, dissolvable tablets, and spoonable products, as well as baking blends etc), you will use for the right amount you ‘ll need. On each package it usually says the replacements for a teaspoon. One tablespoon is 3 teaspoons. As I have read, it is not good to boil or bake, the stevia, so add it at the end.

• You can store this jam up to 10 days in the refrigerator. Of course, I went crazy and ate it in less than a week all the 4 times I made it.
•  As for the bread, it’s none other than my favorite gluten-free & sugar-free large-slice toast bread from Gea Bakery andunfortunately you can found it only in Greece at that time I’m writing this post. I consider is the best gluten free bread ever!

Good Luck and Bon Appétit!!!

   

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