I'm apparently in love with chia seeds at the moment as I currently have both black and white whole seeds in my fridge as well as a package of pre-ground chia! So there may be a few more chia recipes coming... and why the heck not, right?! They are tiny powerhouses of nutrients, a whole source of plant based protein and full of awesome omegas.
Although I have made chia jams in the past and the flavours have been fine I never really liked the texture of the whole seeds in the jams. I don't know why I never thought to use ground chia instead but now that I have a package to use it became so obvious!
Last night, I wanted to celebrate my first sale of Tonish Concepts wreaths (check them out on Instagram @tonishconceptsyyc - hopefully will figure out a website soon!) with a few new recipes. I remembered watching a YouTube video from French Guy Cooking (he's awesome and oh so Parisian adorable ;)) for different ways of using rice paper wrappers with one way being apple pie rolls. Brilliant! I had all the ingredients so figured I'd gave it a shot. While in the process of starting to prep the apples I got the idea of making a dipping sauce for the rolls and a chia jam seemed like a good idea!
The apple pie rolls didn't quite turn out as I had hoped (I think I needed to soak the rice papers a bit longer...) but that just means I get to try again! However, the jam turned out REALLY good... so needed to share right away.
But... how would I photograph the jam without making it look like a blob of unknown content? Make some bread to showcase the goodness of course! So this morning I made a quick loaf of Traditional Irish Soda Bread (thanks to Gemma Stafford over at Bigger Bolder Baking for sharing her Mom's recipe!). I used chilled coconut oil instead of butter and rye flour instead of whole wheat (it's what I had). I likely could've baked the loaf for a few more minutes as it is just the slightest bit doughy in the bottom quarter of the loaf but I suspect it's a necessary elevation adjustment (Calgary is over 1,000 m above sea-level and all...) but it turned out pretty great otherwise and was the perfect pairing for this chia jam :))
Mixed Fruit Chia Jam
2 cups mixed fruit (I used mostly frozen (thawed though) and added about a half a chopped Granny Smith apple as well)
1-2 tbsp maple syrup
1 tbsp coconut oil
2-3 tbsp ground chia seeds
1 - In a skillet on medium heat add coconut oil and once melted add in mixed fruit. Stir the fruit and coconut oil together and once the mixture reaches a gentle simmer, reduce the heat to maintain the low simmer and start squishing a few of the fruit pieces to help make the mixture a bit more jammy (real word?) with the back of the spoon.
Note - My fruit mixture had whole strawberries. I removed them and quickly puréed them in the Magic Bullet (could just use a blender or simple mash them in the pan) so there weren't huge chunks of fruit in the final product.
2 - After about 2-3 minutes of gentle simmering add in a tablespoon of maple syrup and stir through fruit mixture. Now is the time to taste for sweetness. Everyone's fruit mix could be different so start with less added sweetener and adjust as needed.
3 - Turn off the heat and sprinkle two tablespoons of ground chia and stir in to the fruit mix. Depending on the liquid content of your fruit mix you may need to add the third tablespoon of ground chia. The mixture should start to thicken relatively quickly and will thicken even more as it cools. If it's still runny after cooling just add a bit more ground chia until it's the right consistency for you.
4 - Pour the fresh made jam in to a mason jar or reused jam/peanut butter glass jar. It's really great warm but wait until it's cooled a bit before adding a lid and refrigerating. Should keep for a week or so... however, fresh jam rarely lasts that long in my kitchen with a fresh loaf of bread. Haha!
It's that simple! Now you need to make some quick chia jam and share your pictures with me :) I'd love to see what fruit mix you use and what you use it on!