Toast Tuesday: in a jam

I have been exploring fermentation in many ways lately. I’ve got so many kobucha scobies that I’ve started naming them. I’m trying to eat more good yogurt and probiotics so I’ve started making yogurt again. I’ve said it before, but there is just something so satisfying about creating something from scratch.

I really like good plain, tart yogurt. I’ve not gotten mine to the tartness level I’d like, but I’m working on that. I usually just put a spoonful of good jam on top and swirl in it. My neighbor has gotten me addicted to this awesome and expensive fig jam. After going through a jar in a week, I figured there has to be better way.

I recall my step-mother makes jam without pectin, but aside from just watching the process, I have never made my own jam from scratch. When I started googling, I found you could use chia seeds as part of the thickening in lieu of sugar and pectin. I love my chia seeds, so that’s what I did this week.

I mostly followed a recipe I found online, but made a few tiny modifications, like reducing the sugar and increased the chia seeds slightly. I also cooked the fruit a little longer in hopes a getting a slightly thicker jam. The result is a really fresh berry flavor that tasted just like the berries of a homemade berry cobbler. Next time I’m going to cook a little longer still and add another tablespoon of chia to get it a touch thicker.

Here’s the recipe I followed, with my modifications below the ingredients list.

2 cups chopped fruit
1 to 2 tablespoons lemon juice, to taste
1 to 2 tablespoons honey, agave, maple syrup, or sugar, to taste
2 tablespoons chia seeds, plus more if needed

I had frozen berries in the freezer, a blend of raspberry, blueberry, and blackberry, so I tossed them in the pot frozen and turned on low until they were defrosted.

Added lemon juice (I accidentally added more than called for), brought to a low boil, stirred frequently to prevent berries from scorching and to help the fruit break down. Added 3 tablespoons sugar, stirred to dissolve and cooked about 10-15 minutes.

Added 2 ½ tablespoons chia seeds and stirred in to combine.

Poured into mason jars and allowed to cool to room temperature before sealing lid and putting in the fridge.

This will require refrigeration and should be consumed within a couple weeks. For me, based on my current yogurt and jam consumption, this recipe will work just right and won’t last long enough to go bad. It came together very quickly and easily and I’m really looking forward to trying this when my mother’s figs start to come in this summer.