Spread it on gluten-free, peanut-butter-covered bread. Use it to add fruity flavor to plain toast, crackers and even waffles. Or, give a special dessert a boost of superfood goodness with this jam as a garnish. The uses of this chia seed jelly are virtually endless. Bonus? Unlike other sugar-loaded jellies, this spread is naturally sweetened with maple syrup. Jam on!
Homemade Peach & Apricot Chia Jelly
Makes 12 servings
- In a large pot, combine all ingredients and bring to a boil.
- Reduce heat to simmer and stir constantly so chia seeds don’t burn. Cook for about 10 minutes, until mixture has thickened and fruit has completely broken down.
- Remove from heat and transfer jam to a glass jar. Let cool completely before storing in the refrigerator. The jam can be eaten immediately, but chilling improves the consistency
- Use blueberries for blueberry chia seed jam.
- Use blackberries for blackberry chia seed jam.
- Use raspberries for raspberry chia seed jam.
- Use mulberries for mulberry chia seed jam.
- Use cranberries for cranberry chia seed jam.
- Use ¼ cup each of strawberries, blackberries, raspberries and blueberries for mixed berry chia seed jam.