This jam has nothing in common with our grandma’s preserves because A) it has no sugar in it whatsoever and B) it doesn’t take forever to make either. Pretty wonderful, don’t you think?
You can make chia jam with other fruit but I love the contrast between the tartness of the berries and the sweet touch from the dates. I like to add some beetroot because it gives embues this jam with a spectacular burgundy colour, plus it adds extra nutrients.
Tag me if you make this: @sarasincolorantes – I love to see your creations!
300 grs berries (a mix of strawberries, blueberries, blackberries, or raspberries)
1/2 teaspoon vanilla
1/2 teaspoon ground cardamom
60-125 ml water (start by with the minimum and add more depending on the consistency)
1 tablespoon maple syrup or 3 deseeded and chopped up medjoul dates
4 tablespoons chia seeds
1/2 peeled raw grated beetroot
Heat the water, berries, spices and syrup/dates in a medium pan until boiling.
Lower the heat, add chia seeds, grated beetroot and cook it all on medium heat for 10 minutes.
Process in your blender to achieve a smooth consistency.
Pour jam into a jar to cool down. Will keep in the fridge for a week.