Friday, June 14, 2013

raspberry, peach, rhubarb chia seed jam



the other day i was cruising around one of my favorite fodmap blogs and came across this recipe based on a bob's redmill recipe for chia seed jam. i was immediately intrigued because the recipe sounded so easy and i love anything that involves chia seeds. so i started to think of some ways i could modify the recipe to include some of my favorite summer fruits and this beauty is what i came up with!

i got some amazing, fresh (and cheap) rhubarb from the farmer's market as my main inspiration and picked up some peaches and raspberries to compliment. the jam turned out delicious and it really was easy to make! check out my version of the recipe below!


hungry yet?



raspberry, peach, rhubarb chia seed jam

makes one large jar of jam! stays fresh for about a week in the fridge. 


ingredients for the jam:

  • 2 medium peaches (the softer the better)
  • 1 6oz container raspberries
  • 3 large stalks rhubarb
  • 3/4 cup maple syrup
  • 3 tablespoons chia seeds
  • 1 tsp vanilla extract (optional)





to make the jam:


  • dice up the peaches and the rhubarb and place in a large saucepan with the raspberries and maple syrup.  heat saucepan until it comes to a boil, stirring frequently. 
  • once boiling, reduce heat and cook for 10 minutes while stirring. 
  • after 10 minutes, either mash up the fruit with a potato masher, or pour the mixture into a food processor for a few seconds. you want the fruit to be mashed up and not chunky (unless chunky jam is your thing)!
  • once mashed, return to the sauce pan and cook for another 5 minutes.
  • add chia seeds and stir until the texture of the jam is to your liking. the jam will thicken up once it cools, so don't worry if it looks a little runny.
  • remove jam from heat and add in the vanilla extract (which is optional).
  • allow to cool and then store in an air tight container. will keep fresh for about 7 days in the fridge!

the texture is mostly chia seeds, though there are
raspberry seeds too!

fresh and delicious



do you make your own jam? what are your favorite flavor combinations? 


4 comments:

  1. Looks delicious! I've been dying to try making jam but afraid it would be too difficult. Doesn't look too hard at all!

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  2. Girl, if I can do it, you sure can! I've seen how crafty you are through your blog posts! I bet you'd make some amazing jam :)

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  3. Looks good. How much more work to actually can it?

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  4. Great question - surprisingly not much. I let the jam cool in the pan, and once its lost most of it heat, I scoop it into jam jars that are freezer safe. Once the jars are completely cool, I pop 'em in the freezer until I'm ready to use them! The jars I used have twist lids, so they're very user friendly, too!

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