Berry Chia Jam

Refined sugar-free | Gluten-free | Fat-free | Dairy-free

Makes 1 large jar

Why it’s delicious

Refined sugar-free and fabulous!  I like to spread this delicious jam on my Amazing 80/20 Bread for a not so guilty treat. 

I’ve chosen blackberries in my jam, but you can swap out any berry fruit ( see helpful hints and tips for other possible combinations) that you fancy. My choice of blackberries is one of absolute nostalgia. Picking blackberries from out of the brambles was a treat that meant summer holidays in the top end of New Zealand ~ The winterless north. Skipping along dirt roads, basket in hand surrounded by a posse of rabble-rousing cousins we would carefully pick the blackberries from out of the prickly bushes staining fingers and clothes as well as waiting mouths. 

I’m not sure how many blackberries didn't make it back to the farmhouse, but we usually had enough for dessert which was either eaten with fresh cream and powdered sugar or made into a jam to have with baked flatbread. 

Helpful hints and tips

This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin by Bridget's Healthy Kitchen, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here. 

If blackberries aren't your thing, you could try the following delicious combinations

• Cranberries, zest of ¼ lemon and ¼ lime and 1 teaspoon cinnamon
• Blueberries, zest of ¼ lemon and 1 teaspoon crushed coriander seeds
• Mixed berries, zest of ¼ lemon and the scraped seeds of ½ vanilla pod
• Strawberries and ½ teaspoon orange blossom syrup

Ingredients 

• 300 g (10.5 oz) frozen or fresh blackberries
• 60 ml ( 2 FL oz) water
• 5 tbsp Pure as Inulin Powder 
• 3 tbsp chia seeds

Method

1. Add the berries, water and inulin to a food processor and pulse until just blended. Add the chia seeds and pulse once to just combine. 
2. Spoon the mixture into a clean glass jar and seal with a tight fitting lid. The jam is ready to use after 1 hour or stored in the refrigerator for up to 1 month.