The other weekend, we went fruit picking, which is my favourite summer pastime!
I look forward to going every single year, and I always over-indulge on endless berries (and invariably end up with stained fingers and clothes!)
This year, we picked huge baskets of white currants, red currants, purple gooseberries and blackcurrants. I stashed most of the fruits away in the freezer ready for winter (I have to have some summer fruits to keep me going!), but I did make a huge batch of this Blackcurrant Chia Jam to enjoy at breakfasts (on toast, crepes and even in breakfast tarts) throughout the week.
I adore chia jam, and often make batches of it for the boys. High in protein and rich in plant based omega-3s, chia seeds also happen to be fantastic at thickening up the jam without the need for lots of sugar.
Of course, you can switch out the blackcurrants for whatever berries you fancy (I know that they are slightly tart – which I love, but not everyone agrees!), and even make it sugar-free, if you dare!
Blackcurrant Chia Jam
- Makes one large batch of jam
- 3 cups blackcurrants, fresh or frozen
- 3 tbsp chia seeds
- Juice 1/2 lemon
- 2-3 tbsp maple syrup (or more, to taste)
- 1 tsp vanilla paste
- Add the berries to a saucepan, along with a few tablespoons of filtered water (unless using frozen), and gently heat, stirring often, until the fruit starts to break down. Stir in the remaining ingredients, adjusting the sweetness if needed, and leave to cool.
- Leave to thicken for a few hours. Then, if you like your jam smooth, give it a quick blitz in the blender. Alternatively, spoon into sealed jam jars once cooled and place in the fridge.
- Use to spread on toast, spoon over porridge, or however you fancy! Eat within a week.