Why choose 1 berry when you can have 3? This bumbleberry chia jam made with blueberries, raspberries and strawberries. Use this in place of regular jam in any recipe or eat it by the spoonful like we did. It just makes your mouth happy.
Author:Sarah | Broma Bakery
Prep Time:0 minutes
Cook Time:15 minutes
Total Time:2 hours 15 minutes
Yield:3 cups of jam 1x
1 cup raspberries, fresh or frozen
1 cup blueberries, fresh or frozen
1 cup strawberries, fresh or frozen
1/4 cup chia seeds
zest of 1 lemon
1 tablespoon lemon juice (about 1 small lemon)
maple syrup to taste
Add all the berries to a small saucepan over medium heat. Stir the berries as they cook until they begin to break down and start to reduce and bubble, about 5 to 10 minutes. Add in the lemon zest and stir together. Mash the fruit with your wooden spoon, breaking down the fruit to your desired consistency. You can also use an immersion blender if you don’t want any pieces of fruit.
Remove the pan from the heat and stir in the maple syrup (or honey) to taste. This totally depends on how sweet your berries are and how sweet you want your jam. We used one tablespoon.
Add in the chia seeds and stir to combine. Your jam will still be thin, but don’t worry, the chia will start to gel up and thicken.
Let the jam stand for 10 minutes until it’s thickened. It will continue to thicken, but if it’s still very liquidy you can always stir in another tablespoon of chia seeds (it depends how watery your berries are!).
Transfer the jam to a sealable container and refrigerate. The jam will keep well in fridge for 7 days, or freeze for up to 3 months. Enjoy on a PB & J or by the spoonful. YUM.