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5-Minute No-Cook Fruit and Chia Jam

5-Minute No-Cook Fruit and Chia Jam
By 

CEO and Chairman of Rodale, Inc. and book author

CEO and Chairman of Rodale, Inc. and book author
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by guest blogger Stephanie Eckelkamp, senior associate editor at
Prevention
magazine

The sweetest part of summer: fresh strawberries, blueberries, raspberries, peaches, and basically all of those fruits that taste kind of meh any other time of year. And while you could just eat them as-is or toss them into a smoothie, you're definitely going to want to try this: DIY jam that you can make in your food processor or blender.

This isn't just any jam, though. It's the cleanest and easiest jam you'll ever make--for people who would normally never consider making it...because who makes their own jam?

Here's why this jam is particularly cool: It harnesses the power of chia seeds (those tiny black seeds, packed with plant-based omega-3s, that develop a gelatinous texture when exposed to liquid), that allow the jam to thicken without additives or cooking. While many chia-based jam recipes on the internet still call for cooking, we discovered--after fiddling around with ingredient ratios--that you can embrace your lazy side and still end up with an awesome final product.

The following recipe can be made with any summer fruit, like strawberries, or a combo like peach and raspberries. Try it out on toast or pancakes, or even dollop some onto plain
yogurt
or vanilla ice cream for a burst of fresh flavor.
5-Minute No-Cook Fruit & Chia Jam

Makes about 8 servings (2 Tbsp each)

Ingredients:
  • 2 cups fruit of your choice, chopped (I used strawberries)
  • 2 Tablespoon chia seeds
  • 1-2 Tablespoon honey
  • 1½ teaspoon lemon juice
Directions:

1. Add all ingredients to a food processor or blender and puree until smooth.

2. Transfer mixture to Mason jar or jam jar (or any jar with lid) and refrigerate at least 1 hour. Store in refrigerator.

NUTRITION (per 2 Tbsp) 35 cal, 1 g pro, 7 g carb, 2 g fiber, 4 g sugar, 1 g fat, 0 g sat fat, 1 mg sodium

Stephanie Eckelkamp is a senior associate editor covering food and nutrition at Prevention magazine and is also a certified holistic-health coach. She's obsessed with her pup, Milo, and loves to get a little crazy in the kitchen. For more from Stephanie, visit StephEckelkamp.com.

Recipe originally published on EatClean.com

For more from Maria Rodale, visit www.mariasfarmcountrykitchen.com

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