Farm to Table Blackberry Chia Jam

I know not everyone has access to garden-fresh blackberries – trust me, while currently residing in the suburbs of Denver, I really do get it.

During my stay at my Aunt and Cousin’s ever-growing, unbelievably charming, farm in Washington I was given the luxury of fresh produce.

Blackberries growing like weeds, can you imagine? Well, I’m sure some of you can imagine, because you too have this luxury.

You must pay your forage & gather fee to Timmy

Anyhoo, whether you are getting a days sweat in from picking fresh berries straight from the vines or you’re headed to the local market for some already harvested goodies, I have the perfect thing for you.


But first… quick question

Do you ever question the ingredients that are in the products you’re purchasing?

One solution…

Today I’m sharing a simple, fresh, and deliciously healthy recipe – allowing you to know exactly what’s in the jam in your fridge.

Ingredients – Keeping Things Simple

  • Fresh Black Berries
  • Green Apple(s)
  • Water
  • Honey
  • Chia Seeds
  • Cinnamon (optional)

Benefits of Chia Seeds

The name “Chia” stems from ancient mayan language meaning “strength.” The Aztecs and Mayans revered these tiny powerhouses for their ability to provide sustainable energy. Really, it’s no wonder. These tiny seeds are riddled with healthy benefits.

2 Tablespoons of These Nutritional Beasts Contains Approximately

5 grams of protein
10 grams of fiber
9 grams of fat – 5 being omega-3’s
179mg Calcium
95mg Magnesium
Vitamin B3, B1, B2, and zinc

In Summation:

Thanks to their nutrient dense nature, chia’s have been named one of the healthiest foods on the planet. Most recognized for their omega-3 fatty acids, high levels of protein, and other micronutrient components.


Let’s Get Down to Business

Soak your chia seeds in water. For this recipe (2 – 8oz jars of Chia Jam) I used 6Tbsp of chia seeds. If you have extra, that’s totally cool. I love adding them to juice, tea, oatmeal… really anything. If you don’t have enough, that’s totally cool too; Just make more!

At this point, when I’m soaking my seeds, I typically “eye-ball” my chia to water ratio. There is wiggle room here, because if the seeds soak too much water and appear a bit dry you can always add more water.

A good rule of thumb for chia soaking is similar to cooking rice, double the liquid – for every 1Tbsp of chia add 2Tbsp of water (sometimes a bit more… see, it’s all eye-ball measurements here). You’ll get it, you’re a cooking queen.. or king.

I like storing my chias in the fridge while they soak.

While Chias are safe soaking in the fridge, chop up those apples. In addition to their awesome flavor, we decided to use apples for their pectin – a common texturing substance in jams and jellies.

Now that your apples are chopped to perfection, place them and blackberries in a pot of boiling water.

Cook until it’s all very soft.

Mash with potato masher, probably not necessary in all cases, but we did it.

Add honey until the berry mash is to the level of sweetness you prefer.

Check your chia. They should have a jelly like texture. Combine chia and berry mash in jars.


TADA! You did it!

Now that you are a proud homemade jam owner – take your jam into the great outdoors, bring her on a stroll, pose your jam for some fabulous photos; it’s her time to shine.

Until next time,

Ali


As simple as it seems, this recipe wouldn’t have come to fruition without Diana Johns. Follow her journey to homeopathic healing through herbalism on Instagram @ds.remedies

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