So I had this opened bag of chia seeds in the pantry and after a little Internet search I saw you could also make Chia Jam. All the recipes I found used sugar and I wanted to make a sugar free substitute version... I thought well what's the worst that can happen... it might be an inedible fail... been there, done that...but holy moly... this Chia Jam is actually a WIN! It's sooo flippin' good. I can't wait to experiment with other flavors and fruit combos.
About Chia Seeds: Cha-cha-cha Chia. Yes, those seeds you used to smear on pottery shapes and grow grassy hair. I know... you are thinking "Michelle, why would I want to eat those?" Well... yeah I'm not sure I had the answer till I made this jam. Chia is an edible seed (salvia hispanica) grown in Mexico that dates back to the Mayan and Aztec cultures. "Chia" means strength and folklore claims they used the tiny seeds as an energy booster. This actually does make sense because they contain a lot of good nutrients... omega-3s, protein, fiber, antioxidants, calcium. The hipsters on Pinterest claim they help you lose weight but the science is iffy on that one. The little seeds swell and suck up liquid big time so the idea I guess is they make you feel fuller. I'm not sure about all of that... I just saw enough pins on Pinterest about that damn Chia Pudding I gave in and bought some. Perhaps one day I will love one of my attempts at that pudding enough to share it but I doubt I'll want to use up my chia seeds in any other way then making this yummy jam!
Shelly's Berry Good Chia Jam
1 cup Berries (fresh or frozen, if using frozen defrost)
3 Tablespoons Sugar Free Raspberry Torani Syrup
2 1/2 Tablespoons Chia Seeds
In a small nonstick pot cook the berries (I used fresh raspberries and frozen, defrosted wild Maine blueberries) and syrup over low to medium heat for about 5 minutes, stirring and smooshing (is that a word?) the berries till mixture just begins to bubble and the berries have softened.
Add the chia seeds. I got mine at Trader Joe's but I put an online link above in the recipe in case you can't find them. Try a health food type store if your local supermarket doesn't carry. Cook and stir about 10 minutes, it will thicken (and thicken more as it cools.)
Remove from heat. I poured it into a jelly jar and let it cool on the counter then put the lid on and store it in the fridge for up to a week. You'll eat it long before the week is up.
It's a great no sugar added topping for Greek yogurt, ricotta or cottage cheese, ricotta pancakes, smeared on a slice of protein cake or a protein muffin, as a protein ice cream topping, stirred in oatmeal (a spoon of powdered peanut butter and a spoon of this jam = PB&J heaven) Pictured above you'll see 4 of my most recent breakfasts.
OK I have to share something that made me giggle because I'm a goober and things like this strike me funny... I'm writing this blog entry with my Spotify 80's music playlist playing in the background and Tears for Fears "Sowing the Seeds of Love" is on ;)
More Eggface Breakfast Ideas
