I love having locally grown fruit. The only downside is how quickly it can go bad. Chia jam is a great way to use any left over fruit. Plus, it has way less sugar than traditional jam, is naturally-sweetened, and it takes a fraction of the time to make. We use chia jam to top with non-dairy yogurt or on top of fruit bars (recipe to come later).
MAKES APPROX. 1 2/3 cup
– 5 large peaches
– 3 Tablespoons maple syrup
– 2 Tablespoons water
– 2 Tablespoons chia
– 1/2 teaspoon vanilla
1. Peal and roughly chop the peaches.
2. Place peaches, maple syrup and water in pot and bring to a low boil over medium heat. Reduce heat to medium-low and continue to cook down fruit until it is soft and reduced (about 20 minutes). Make sure to stir regularly. You can also help break down the fruit using a potato masher.
3. Take off of stove and blend in a blender or food processor.
4. Pour the fruit back into the pot, add in the vanilla and chia and continue to cook until thickened (about 10 minutes).
5. Let it cool down and store in fridge.