Berries are definitely one of the most potent foods for the brain. But when berries are processed into jam, they lose many of the their health benefits. This Huckleberry Chia Seed Jam keeps all the polyphenols intact, requires very little sugar, and is a snap to make.
The best part of this recipe, besides the fact that it requires no sweetener other than a splash of maple syrup, is that one of my favorite superfoods provides the binding that turns huckleberries into jam: chia seeds. High in omega-3s and a good source of plant-based protein and calcium, chia seeds often find their way into puddings and smoothies. They also give yogurt a healthy crunch.
Like tapioca pearls, chia seeds absorb liquid, getting all plump and chewy as they take on the flavor of their soaking medium. Once the huckleberry jam has been cooled and corrected for sweetness, stir in a small amount of chia seeds. After another minute or so warmed on the stove, the seeds plump up and soften, turning my huckleberries into a fast and nutritious jam—no pectin required.
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Huckleberry Chia Seed Jam
Adding chia seeds to huckleberries makes for a quick jam, no pectin required. No huckleberries? Substitute any fresh, tart berry and adjust for sweetness.
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Rating: 5
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Votes: 2
Rating: 5
You:
Rate this recipe!
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Instructions
Bring huckleberries, lemon zest, lemon juice and maple syrup to a simmer in a medium saucepan. Cook, stirring occasionally, until the berries burst, about 5 minutes.
Use a spoon to mash the berries into a jammy paste, being sure to keep some whole. Increase heat to high, bring to a boil, and cook until reduced by half.
Remove jam from the heat. Let it cook down just enough so you don't burn your tongue while tasting for sweetness. Add more maple syrup, little by little, until the jam is sweet enough for your liking.
Return the jam to the stove and bring to a boil. Add the chia seeds and cook for about one minute, or until the seeds have softened. Spoon jam into clean mason jars up to the rim. Cover and let cool completely.
Keep in the fridge for up to two weeks, or in the freezer for up to three months.
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