By Lynda Wallas

Cherry Chia Jam

Because the silly season can also be the season of belly bloat 🙂 it makes sense to find a balance between indulging and being a little bit precautionary.

Having some healthy condiments on hand, means you can feel better about what you’re putting on that wonderful sourdough bread, or those crackers with cheese.

Cherry Delight!
In keeping with the ‘food spirit’ of Christmas, I made a chia seed jam using cherries. It’s lush and indulgent, but refined sugar free. It also makes a lovely homemade gift.

Cherries are a good source of fiber, which aids in digestion, lowers cholesterol, controls blood sugar and can help with weight loss. They’re also a great source of vitamin C, with 16% of the daily recommended value in one cup, and they contain vitamin A, calcium, protein and iron.

Why swap your old jam for chia jam?
This healthy jam is a no mess, no fuss and no time at all to make version of the original. Forget bags of sugar and hours of bubbling away on the stove.

Loaded with nutrients (and very few calories), the humble chia seed provides sustainable energy, as well as magnesium, phosphorus, manganese, Omega-3 fatty acids, antioxidants, calcium, iron and fibre.

The gelling property of these little gems is perfect for sticking jams together, giving you a spreadable jam experience in minutes.

Recipe – Cherry Chia Jam  
2 cups of cherries, pitted (and some chopped)
2 tablespoons white chia seeds
1-2 tablespoons lemon juice
1-2 tablespoons honey (or maple syrup)

Put the cherries in a saucepan and start to cook down. I left some whole, while I chopped others in half (when making a chia jam with blueberries or raspberries, you can leave them whole to cook down).

Once the fruit has become syrupy (about 10 minutes), you can squash it a little more with the back of a wooden spoon if desired. At a simmer, stir in lemon juice and honey. Add more to taste.

Add chia seeds and stir to combine. Take off the heat and allow to thicken.
Ad more chia seeds if you need to thicken it more.

Allow to cool to room temperature. Transfer to jars, store in the fridge. Keeps for about 2 weeks.

How to take your cherry chia jam next level!
If you’re salivating at the post image, treat it up – as I did – with a store bought special vanilla bean cream on fruit toast. OMG!

Check out our post for a healthy homemade bread and raspberry chia jam

And, this post for a Lemon and Fig Marmelatta recipe, as well as a Chilli Rhubarb Chutney… both great condiment staples to have in the fridge over Christmas

Lynda Wallas
Lynda Wallas
About me

I’ve always been interested in health and fitness…. which turned out to be a good thing when fertility treatment in my 30s took a toll on my health, leading to Chronic Fatigue Syndrome and early onset menopause. More about Lynda...

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