Recently I’ve been eating fresh Bing cherries like they’re going out of style. No, really, I’ve eaten them in overnight oats, yogurt bowls, fruit salads, and by the handful. It’s a good thing, since I accidentally purchased a $16.98 bag of them.
Spending $17 on fruit? Clearly I am a failure at math—because when I saw the bag of ruby-colored goodness at The Fresh Market, I didn’t think it would be necessary to weigh it. Oops.
In my attempt not to waste a single, sweet cherry, I’m sharing their latest incarnation: an incredibly easy jam recipe.
Raw Cherry Chia Seed Jam
Ingredients
- 1 cup fresh or frozen pitted cherries
- 2 tbsp chia seeds
- 1 tsp maple syrup or other liquid sweetener
Directions
- If using frozen berries, allow to thaw.
- With an immersion blender, blend the pitted cherries, leaving slightly chunky.
- Add the chia seeds and sweetener, and stir to combine.
- Allow jam to set and thicken (refrigerated) for an hour; store in the refrigerator 4-5 days.
This jam was delicious on its own, but I plan to use it on toast, mixed with Greek yogurt (like below), and as an oatmeal topping.
I can’t wait to make another batch using blueberries, blackberries, or strawberries. It’s a great way to bulk up already-fibrous fruit with omega fatty acids and extra protein.
WOW! Raw Cherry Chia Seed Jam?! I never had a chia seed-based jam, does it give a “pectin-like” ingredient effect? I shall try to experiment your recipe with other berries and fruits. Thanks so much for sharing this recipe.
http://www.veganmiam.com
This is actually the first time I’ve made (or tried) chia-based jam, too! I’ve never used pectin, but yes, it does act the same way. The pureed cherries release a bit of liquid, so the seeds expand and help thicken the jam. You can still feel the chia seed texture, but I imagine you could grind the seeds to make a smoother jam. Hope your experiments work out & thanks for stopping by!