3 Ingredient Raspberry Chia Jam - Robust Recipes (2024)

FAQs

Can you use chia seeds instead of pectin? ›

We deserve better. Better we shall have, and not only that, it will be far easier than making jam like grandma used to. The answer: chia seeds. These little orbs of nutrients hold up to 30 times their own weight in water, making them the perfect substitute for jam-thickening pectin.

I like to store my Jam in an airtight glass container in the fridge, where it'll last between 7-14 days. If you don't think you'll use all of your Jam before then, you can always cut the recipe in half! Speaking of Jam uses…you can use this healthy Chia Jam pretty much anywhere you would use regular Jam or Jelly!

When chia seeds come in contact with liquid, they expand and form a gel. This makes them easier to digest. Chia seeds do not need to be soaked for a long time. In just five minutes, they have absorbed liquid, but we prefer to soak them for 20 minutes to achieve a pudding-like texture.

There are no pieces of fruit in jelly. Jam: Jam is made with mashed fruit. Preserves: Preserves have whole fruit or large pieces of fruit. Some fruits such as blackberries or raspberries will not stay whole during the processing so there may not be much difference between raspberry jam and raspberry preserve.

Add pectin.

Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam. Test for thickness and add another tablespoon if needed.

They're packed with omega-3 fatty acids, rich in fiber and protein, and — most important for our jam-making purposes — they turn any liquid into a thick gel. That's right — chia seeds will absorb several times their mass in liquid, creating a jelly-like substance in the process.

Medicines: Avoid taking chia seeds if you are taking medications like anticoagulants and antiplatelets (prevent blood clots), anti-hypertensive (treats high blood pressure), anti-cancer, antioxidants, and omega-3 fatty acids, as chia seeds might interact with these medicines.

It's also important to give the seeds enough time to properly absorb said liquid and form a gel. "The longer you allow them to sit in the added liquid, the more likely you'll get a thick, gelatinous texture," says Roszkowski.

The mixture might look a little runny and juicy at first, but it will thicken up significantly when you let it chill in the fridge. I like to start by adding just 1 tablespoon of chia seeds to this recipe, but you can add more later, if your jam hasn't thickened up enough.

Chia seeds can expire due to their high amounts of fatty oil. Over time, the oil in the seeds will begin to oxidize, chemically altering the quality of the seeds until they are completely rancid. You can tell if your chia seeds have spoiled in several ways. The first is to check for signs of moisture or mold.

How do you know if chia seeds are rancid? ›

Chia seeds that have turned rancid may appear slimy, contain bugs, have mold, or noticeably clump together.

Chia Smash is a superfood jam that's good for you, your tastebuds & the planet. No added sugar, packed with superfoods and made using 'imperfect' fruits. SHOP ALL PRODUCTS.

For raw chia seeds, you can soak chia seeds with warm water first and then use them or sprinkle a spoonful of chia seeds directly into yogurt, wait 15-20 minutes for the chia seeds to bloom and then use. Can be used with many other fruits such as watermelon, strawberry, mango, ... to make the dish more attractive.

The Magic of Macerating

One of my favorite tricks for jam-making is macerating the fruit first. Macerating is the process of coating the fruit in sugar and letting it rest for a few hours or overnight, which pulls some of the juice out of the fruit and creates a syrup with the sugar.

(2)Most jam recipes call for a 1:1 ratio of fruit to sugar. I usually use a 75 % ratio, or 1 ½ pounds of sugar to every 2 pounds of fruit, unless the fruit is not very sweet, in which case, I adjust accordingly.

Jams and jellies are both soft, sweet spreads made from fruit, sugar and pectin. The main difference between jam and jelly is that jam is made with fruit whereas jelly is made with fruit juice.

"[Pectin] is what gives a jam its thickness, and a jelly or marmalade its jelly-like consistency," explains Jessica Koslow, author of The Sqirl Jam Book. All fruit naturally contains pectin; it's found in the peel, seeds, and cores. For home cooks, pectin is most often used when making jams and jellies.