I was searching for a recipe for home-made jam and found this amazing, simple & extra quick recipe at healthylivinghowto.com using wild blueberries and chia seeds for home-made jam! I knew chia seeds could be used in smoothies or baking, but I had no idea I could use it in jams. It works amazingly well as a thickener and adds no extra carbs. Almost all carbs in chia seeds come from fiber and there are many health benefits: chia seeds are a good source of omega 3 fatty acids, antioxidants, vitamins and minerals. Try home-made strawberry & rhubarb jam in in these two recipes:
Nutritional values (per serving, 1 tbsp / 20g / 0.7 oz):
|of which Saturated||0.04||grams|
Macronutrient ratio: Calories from carbs (43.2%), protein (17%), fat (39.8%)
Ingredients per jar (makes 16 servings, 320 g / 11.3 oz):
Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- Wash and clean the rhubarb and strawberries. For bright red jam, I used pink rhubarb but if you use green rhubarb, the jam will be dark orange.
- Slice them into medium-small pieces and place them in a small pan. Add water and bring to boil over medium heat. When the fruit starts to get soft, remove from the heat and mash with a fork into desired consistency.
- Add stevia and mix in well.
- Add chia seeds, ground ginger, cinnamon and mix well. If you are using the jam straight away, leave to rest for 15-20 minutes until it becomes jellied and firm. Mix before using.
Otherwise, transfer into a glass jar, let it cool down, seal and keep refrigerated. Use within 5-7 days or preserve for longer.
Tip for breakfast: Add 2-3 tablespoons of Strawberry & Rhubarb Jam into unsweetened full-fat yogurt and top with fresh strawberries!