These jams are super healthy and refined sugar free. They can be enjoyed on toast, added to cereal, eaten alone or spooned on top of natural yoghurt. Chia seeds are the richest plant source of omega 3, dietary fibre and protein and are packed with antioxidants, vitamins and minerals. The recipes also contain many health promoting fruits & herbs, the flavours of which combine beautifully to make delicious, nutrient packed jams.
Both recipes start with a fruit stew which is then mixed with a chia and water gel, to give the jam a lovely thick quality.
Stewed Rhubarb, Lemon Zest & Ginger Ingredients
- 500g Rhubarb stalks, trimmed, washed and chopped
- Juice & zest of one lemon
- Knob of ginger finely chopped (approximately 2 tablespoons worth)
- 5 tablespoons pure maple syrup or rice malt syrup
- 2 tablespoons of filtered or spring water
Place all of the ingredients into a saucepan. Bring to the boil and simmer for about five minutes until the rhubarb is soft. Once the mixture is cool you can make the jam.
Rhubarb, Lemon Zest, Ginger & Chia Jam
- 2 cups stewed rhubarb (from above)
- 3 tablespoons chia seeds
- 2 tablespoons of water
- 1 tablespoon pure maple syrup or rice malt syrup.
Place the chia seeds and maple syrup into 2 tablespoons of water until the liquid is soaked into the seeds and you have a gel. Mix this into the 2 cups of rhubarb stew until evenly combined, place into a jar and store in the fridge. Enjoy!
Stewed Fig, Lemon Zest & Turmeric Ingredients
- 10 figs
- Zest of one lemon
- Juice of ½ lemon
- 2 tbsp filtered water
- ¼ tsp turmeric
- 2 tbsp rice malt syrup
Place all the ingredients into a saucepan and simmer for five minutes until all the ingredients are soft, then set aside and cool.
- Fig stew from above
- 3 tbsp chia
- 2 tbsp water
Fig, Lemon Zest, Turmeric & Chia Jam
Place the chia and water into a bowl until the liquid is soaked into the seeds and you have a gel. When the fig mixture is cool mix it into the chia seeds until well combined. Store in the fridge. Enjoy!