Made with just 3 simple ingredients, this cherry chia seed jam is a healthy, lower sugar way to enjoy homemade jam.
While I could snack on cherries all day, Bry isn’t as big of a fan. As a result, I always have to freeze at least half of the fresh cherries I pick up from the store or farmer’s market.
I like to complain about how much time it takes me to wash, pit, and then freeze them – but in reality it takes less than 10 minutes using a cherry pitter. Plus, frozen cherries are a freezer gem. Pop them into a smoothie or add to oatmeal before microwaving. Love cherry season!
This jam is for true cherry lovers as, just like fresh cherries, it’s not overly sweet and has a little sour hint to it. If you want a slightly sweeter jam, you could add more maple syrup OR you could add in a slightly sweeter fruits such as peaches or strawberries to sweeten things up naturally.
As promised, just 3 ingredients:
As long as your frozen cherries have been stored properly (a.k.a in an air-tight freezer bag without any signs of freezer burn), there shouldn’t be a big difference.
From personal experience, fresh fruit does tend to take a little longer to break down than frozen, but it isn’t a huge difference.
You can and I recommend doing it for this recipe.
Usually I don’t blend my strawberry chia jam, but I like the texture of the cherry jam better after a few pulses in my blender. Due to having thicker skins, the cherries don’t break down quite as much as strawberries do, so blending them helped to make a slightly smoother texture.
However, if you prefer a slightly chunkier (sorry, tried to think of a better word) jam, then by all means skip the blending step.
Finally, blending is also a good option if you, or your kids, don’t like the texture of chia seeds.
While I’ve heard that chia jam can keep for up to 2 weeks in the fridge, I find that the chia seed flavor starts to get overpowering after a week.
So, my recommendation is to use it up within 7 days, but if you don’t mind the stronger flavor of chia seeds then you’re likely okay for up to 14 days.
Step 1: Measure out your ingredients
Measure out your ingredients. If needed, rinse and pit your cherries.
Step 2: Break Down Cherries
Place cherries in a medium-sized saucepan over medium heat for 5-7 minutes, or until cherries have released some of their juices and can be easily smashed with a fork.
Remove from heat.
Step 3: Add Chia Seeds and Maple Syrup
Stir in chia seeds and maple syrup. Let sit for 5 minutes for the chia seeds to thicken.
Step 4: Blend and Enjoy
If you like a thicker jam, at this point it’s ready to be stored in the fridge until you’re ready to use.
However, if you want a thinner jam (or don’t like the texture of chia seeds), place jam in a high powered blender and pulse 4-5 times, or until it reaches your desired consistency.
Keep jam stored in an airtight container in the fridge for 7 days.
While I’ve never been a huge fan of peanut butter and jelly (just give me the peanut butter please), cream cheese and jam is another story – if you haven’t tried it yet, make sure you use a slice of sourdough bread or even a crepe…you can thank me later.
Share your chia seed jam creations and how you enjoy them by tagging @TheHealthyToast_RD on Instagram. And be sure to share this recipe on Pinterest!
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