This sweet-tart blackberry chia jam is quick and easy to prepare, and healthy too!
Blackberries are always a fruit I associate with the beginning of the school year. That time in late August to early September when the long summer days draw to a close, and the tingly excitement for the year come begins to peak. Neatly colour-coded timetables, fully stocked pencil tins, crisp sheets of lined paper waiting to be scribbled on, and blackberries. For me, they represent the changing of seasons. I imagine them being plucked from their bushes, and sprinkled in crumbles and pies, or made into jam and spread generously on toast.
In Texas, blackberry season is over, but I couldn’t resit sharing this recipe with you anyway. In the UK blackberries are still in season, but this recipe can be made any time of year with frozen blackberries. I love blackberries for their sweet-tart earthiness, and also their versatility! This summer I’ve had them in salads, smoothies, ice lollies, cocktails and of course this jam. I’m only exaggerating a teeny bit when I say that adding basil was the best decision I ever made, it brings out a gorgeously subtle liquorishy flavour that tastes amazing. We have enjoyed this jam plain, with cheese, on peanut butter (yum!!), and stirred into creamy porridge. I love making chia jam, it feels so much more forgiving than “proper” homemade jam, and its so quick and easy to prepare, plus you get all of those fabulous chia-benefits!
- 16oz/450g blackberries (fresh or frozen)
- 3-4tbsp maple syrup (or use honey)
- juice of 1 lemon
- 1 cup basil leaves
- 2 tbsp chia seeds
- In a blender, blend 3 tbsp maple syrup, lemon juice and basil until smooth
- Add the mixture to a saucepan, and then add the blackberries
- Bring to a slow boil, and simmer for about 5 minutes, mashing the blackberries with the back of your spoon as you go
- Stir in your chia seeds, and reduce heat to low. Cook for 15 more minutes, stirring occasionally
- Check the taste, add more maple syrup if desired.
- Let to stand for 10-15 minutes to thicken, store in a clean airtight container in the fridge. Jam should keep for at least a week.