As ’tis the season for giving, this year I joined Foodie Secret Santa – the brainchild of Claire K Creations – a cookfest inviting bloggers to make and send three food gifts in return for three different posted treats.
And boy did I score some wonderful goodies!
I received a fabulous jar of biscotti from A Cupcake or Two, beautiful rings of dark chocolate shortbread from Willunga Wino and a lovely box of gingerbread cookies from a secret someone who left the card blank. THANK YOU!!
For my gift, I wanted to take advantage of the glorious summer fruit so I made a very simple and delicious raspberry and blueberry chia jam.
I think it would be PERFECT on top of a freshly baked scone with a blob of fresh cream.
Most jams use pectin as a gelling agent. Power-packed chia seeds, which are often used as an egg substitute, work perfectly as a replacement.
Some recipes suggest to grind the chia seeds while others use them whole. I went with the grinding method so the result would have a more convincing jam-like look.
- 500g frozen blueberries
- 500g frozen raspberries
- 8 Tbs white chia seeds
- 6 Tbs maple syrup
- 1 tsp pure vanilla bean paste
- ½ punnet fresh blueberries
- ½ punnet fresh raspberries
- In a coffee grinder or mortar and pestle, grind the chia seeds into powder.
- Add the frozen berries, ground chia seeds, maple syrup and vanilla into a blender and pulse.
- Pour the jam into a pot and simmer for 15 minutes. Then stir through the fresh berries.
- Taste for sweetness and add more maple syrup if needed.
- Allow jam to cool to room temperature then distribute into airtight containers or jars.
- Refrigerate after opening and use within two weeks.
Inspired by One Ingredient Chef
Friends, are you giving homemade gifts this year? I’d love to hear what you’re making!
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