Everyone luvs jam, but regular, old-fashioned jam making is time-consuming and traditionally calls for an enormous amount of sugar. We love the simplicity of chia jam because it literally takes only a few minutes on the stove and it's super healthy.
Because chia seeds develop a gelatinous coating when added to liquid, they are a perfect alternative thickener for instant jam! And bonus, most berries are plenty sweet enough, so you can skip the refined sugar content altogether. For the sweeter tooth’s out there, it’s possible however to add a tad of your favourite sweetener – a little bit of honey or maple will sufficiently cut through any tartness and sweeten the jam!
There is one thing better than chia jam, and that is cultured chia jam! Made easily with a Luvele yogurt maker. Chia jam, teamed with homemade yogurt, simply equals, probiotic-rich, gut-loving, deliciousness. It's double the goodness and a very berry pretty yogurt too.
1 cup mixed berries – frozen or fresh (I used frozen)
3 tablespoons of water
1 tablespoon of raw honey or maple syrup
2 tablespoons of chia seeds
Yogurt starter culture
Milk (quantity depends on the capacity of your yogurt maker)
NOTE: Depending on the milk you use, you may even get a layer of cream on top of your yogurt.
1. Place berries and water in a small saucepan.
2. Simmer on a low heat with the lid on for approx. 5 minutes or until berries start to fall apart.
3. Mash large berries with the back of a fork.
4. Remove from heat and add the chia seeds and honey/maple syrup and stir to combine.
5. Pour jam into your yogurt-making jar and allow to cool and set.
See, "how to make 24-hour yogurt made with cow’s milk - step by step" or "how to make raw milk yogurt" our SCD goat milk yogurt method for more detailed yogurt making instructions.
1. Measure the appropriate quantity of milk to fill your yogurt maker jar and pour into a large, clean saucepan.
2. On the stovetop, heat milk to 180° F (82° C) which is just before boiling point.
3. Remove from the heat and let cool to below 110° F (43° C).
4. Add the starter culture and gently whisk it in.
5. Gently ladle half the milk onto the set chia jam. You can pour the remaining milk but be gentle - the aim is to have two distinct layers.
6. Put the lid on the glass jar and place into your Luvele Yogurt Maker and switch it on. Use the digital control panel to set the temperature to 38° C (100° F), the time to 24-hours and then press ‘confirm’ to begin incubation.
9. After 24 hours the fermentation is complete. Transfer the homemade chia jam yogurt to the fridge for at least 6 hours to set before eating.