I’ve been trying to change a lot of my cooking methods going for healthier versions without all the chemicals and additives which means making my own stocks and condiments from scratch. Some can be time consuming but most are easy. This is easy peasy!
For traditional jams to gel we use pectin which although naturally derived is highly processed. Chia seeds provide a similar texture as they absorb more than 10 times their size and weight in liquid developing a gelatinous coating. Chia seeds are naturally gluten-free, one of the richest sources for plant-based omega-3 fatty acids, often used as an egg substitute in baking, and are nearly tasteless with an ever so slight nutty flavor. Did you know just 1 tablespoon of chia seeds provides 6 grams of fiber, 3 grams of protein, and nearly 10% of your daily intake for calcium. They are also easily digested in their whole-seed form.
The options for making your own jams and jellies are as endless as your imagination: Consider strawberry, raspberry, blackberry, peach, even banana. Merge together flavors like strawberry and lavender, blueberry and honey, blackberry and orange. Just make sure your fruit is dog friendly. For example grapes are not!
Slightly blending will give it a jam consistency while more blending will give it a jelly consistency. If the jam seems a little thin, add another teaspoon or two of chia seeds, stir, and let sit for another ten minutes. I added honey for more sweetness but you can leave it out or use blackstrap molasses, pure maple syrup, or 1/2 teaspoon vanilla.
Blueberry Chia Seed Jelly
Cook Time: None
5 calories from fat
- 1 cup frozen blueberries
- 1 tablespoon chia seeds
- 1 tablespoon honey
- 1 tablespoon warm water
- Add all of the ingredients to your food processor and mix to desired consistency.
- Pour mixture into a glass jar and place in the refrigerator for one hour to let it set.
It will keep up to 2 weeks in the refrigerator or frozen for up to two months.