Tag Archives: jam

Apple and Blackberry Chia Seed Preserve

Time to write has been very limited in the school holidays but time does seem to be flying by, she will be back to school for year 1 too soon and I will miss these relaxed, fun-filled, summer days.

I know I’ve posted before about Chia seed jam but with so many Apples being picked from our trees and our Blackberries finally starting to ripen I thought I’d try a completely sugar-free version, no sugar, nothing, not even a non-refined sugar.  I expect the purists would argue that this is a jam so I’m calling this a Preserve.

Apple and Blackberry Chia Seed Preserve

Preserves, Conserves, Jams made without sugar will need to be refrigerated and eaten within a week or so, no problem here!  

Apples from our apple trees

Using fruit to make a fruit spread like this is so simple and easy to put together in very little time. The fruit amounts I have used here worked well and the balance of flavours made it tangy but with a sweetness too from the Blackberries.  I used a mix of cooking apples and eating Apples, we have one Apple tree that produces a sweeter Apple than the other three.

Blackberries from our garden

The addition of Chia seeds will thicken up the Preserve as well as providing a healthy dose of omega 3, fibre, anti-oxidants and protein.  Once added to the cooked Apples and Blackberries, the Chia seeds will absorb some of the liquid and it will take on a thicker jam-like consistency.

Apple and Blackberry Chia Seed Preserve

Ingredients

500g Apples, after peeling and coring
200g Blackberries
Water, about an inch in your pan
1 tsp Vanilla extract 
2 tablespoons Chia seeds

Method

Peel, core and chop Apples into manageable pieces, I still use my Apple Peeler, a very retro and very necessary piece of equipment that saves me time and elbow grease, it does it all in one go!

Apple peeler

Put the Apples into a large pan with around and inch or so of water and cook on a gentle heat until the Apples have broken down and become a thick purée.  Add the washed Blackberries into the pan and continue to cook again until they are soft. 

At this point the Blackberries don’t need to be completely broken down unless you’d prefer a smoother fruit spread.

Add the Vanilla extract and stir in.  Turn the heat off, add the Chia seeds and stir in until well combined. Allow the Preserve to thicken up as the Chia seeds swell and the flavours meld until cool.  Transfer into a clean, sterilised (I pop mine into the oven) jar and keep refrigerated.

I’m off to have some on buttered rye bread as writing about it has made my mouth water!

Nutritional Info:

Blackberries:  Vitamins A, C, K, magnesium and potassium.  Rich in anti-oxidants, this fact sheet from Berry Health Benefits is a very good, informative read.

 

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Strawberry Chia Seed Jam

I do love a dollop of jam on my toast but I haven’t eaten any for years now, except for the odd teaspoon when out having a cream tea, I can never resist it then!  Laden with sugar, I’ve wanted to keep it at bay from my girl’s palate, I’ve made numerous fruit “jams” by boiling up fruit until soft, but it’s just not the same consistency as jam which holds its shape on toast.

Strawberry chia jam flowers

I’ve been using chia seeds for some time in breakfast, smoothies and puddings but a couple of years ago I read about them being used to thicken jam, so now with an abundance of summer fruits to hand I’m finally giving it a go and really hope the result is fabulous because I have missed jam!

Chia seeds

Chia seeds are rich in antioxidants with an abundance of omega 3, protein and fibre along with calcium, magnesium, manganese and phosphorus .  Adding chia seeds to recipes will easily boost its nutritional value.  Chia seeds swell in liquid and become quite gelatinous which will have the effect of thickening the simmering fruits instead of adding a shed load of refined sugar to do the job.

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I’m using Strawberries for this batch but with the amount of blackberries I see forming on our bushes I will definitely be making Blackberry Chia Jam.  I’ll probably have to add a little more honey or maple or barley rice syrup to take the edge of the blackberry’s tartness.

From this particular jam I used:

300g punnet of strawberries, topped, tailed and halved
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 teaspoons honey
2 tablespoons Chia seeds

Method

Put the Strawberries, lemon juice, vanilla extract and honey into a pan and bring to the boil, stirring continuously then simmer gently over a low heat for 5-10 minutes until the Strawberries are softened and broken down.

Either leave the fruit as is or mash, the choice of chunky or smoother is yours.

Add the Chia seeds and mix until very well combined.  I had no idea how much liquid the Chia seeds would absorb but can always adjust quantities for the next jam if necessary.  If you prefer a smoother looking jam, you can grind the Chia seeds beforehand, as mine had Strawberry pips in, I left them whole.

Take the jam off the heat and let sit until the jam thickens for about 30 minutes.  Pour into a clean sterilised glass jar.  I shall keep it in the fridge as there is no high sugar content so may not last as long as conventional jam.  This made a good jar full.

Strawberry Chia jam jar

My verdict:  It is very seedy which I don’t mind at all, I think this would suit Raspberries very well.  It tastes very clean, fruity and delicious with the knowledge that it isn’t sugar heavy, just a couple of teaspoons of honey.  It will be lovely run through natural yogurt as well as on toast.  Shall be making much more with other fruits and adapting the flavours and ingredients more. Need to see how the jam differs using maple syrup and barley rice syrup too, lots to try and definitely a good alternative to jam for us!

Strawberry Chia Jam bread

 

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Jam Making

And so the jam making experiments start.  I have never made jam, I do love eating jam but over the years have eaten less and less and now it’s a rare occurrence as I do try to keep my sugar intake down where I can.   I am starting with granulated sugar then moving on through fruit sugar and grape juice.  There is no added pectin in this recipe as apples are a good source.  The process of ripening involves the breakdown of pectins, which softens the fruit as it ripens.  If not overripe, apples and blackberries usually have enough natural pectin and acid for gel formation with only added sugar.

This recipe is from Camilla at Fab Food 4 All  – you can find her recipe here,  I have halved the recipe  as this was an experiment, thankfully it all went amazingly well and very delicious it is. The nutritious part comes from the fruit packed with antioxidants but wow what a lot of sugar goes into jam. Apple jam is the next on the list with fruit sugar.

Excuse some of the blurry images, rushing to take photos at every stage whilst watching the clock to go pick Miss ND up from nursery!

ApplebbyjamNDCollage

 

applebbyjamND

 

 Quick Nutritional Info:

Apples – Vitamin A, C & iron, Flavonoids (Quercetin).  Antioxidants and Polyphenols

Blackberries – rich in antioxidants, bioflavonoids , Vitamin A,C, E, K, Folic Acid, Manganese, Magnesium, Potassium, Iron & Copper.