My breakfast normally consists of marmite on toast on a weekday. Pretty boring, isn’t it? I do like jam but it’s always so overly sweet that it gives me mouth ulcers. After acquiring a large amount of chia seeds and some heavily reduced blueberries, I thought I’d attempt my own jam.
The recipe is so easy and despite there being no preservative, it lasted about a month.
400-500g frozen blueberries
1/2 cup chia seeds
3 tablespoons agave nectar
1 tsp desiccated coconut
1 tablespoon coconut oil
Quite simply, pop the blueberries in a pan with the coconut oil and heat through slowly on a medium heat. As they begin to defrost and warm through, throw in the desiccated coconut and agave nectar and keep stirring for a few more minutes.
Finally, pour the chia seeds into the mixture and mix thoroughly. Turn the heat as low as you can and allow to bubble and simmer away for about 30-40 minutes.
Remove from the heat and cool. Then slave on toast, plop into porridge or eat straight from the jar if you’re into that kind of thing.
The chia seeds are great because, when they’re added to liquids, they form a jelly-like state, meaning they are perfect for thickening things like jam. Rich in omegas too, as well as fibre, protein, calcium, magnesium so they make a great addition to your morning breakfast as a good dose of fibre will keep you going.
These above are my favourite chia seeds.
You don’t have to use blueberries either, any kind of berries would work here or how about a mixed berry? In the photos I used a mixture of blueberries, strawberries, red and black currents, raspberries and blackberries. Let me know what varieties you try in the comments below.