Name: Mixed Berry Jam with Chia Seeds
Prep time: 15 min
Total time: 30 min
Ingredients: 2 cups sliced fresh strawberries; 2 cups fresh blackberries; 2 cups fresh raspberries; ½ cup pure maple syrup; ¼ cup chia seeds; 6-inch stick cinnamon

Prep-time: 15 minutes / Ready In: 30 minutes
Makes 4 cups
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Preserve juicy summer produce with this simple berry jam recipe that’s free from refined sugars. A delectable combination of strawberries, blackberries, and raspberries are stewed with maple syrup and cinnamon sticks for a fruity medley with a hint of a warming spices. Chia seeds contribute fiber to the jam and help bind it together without using traditional thickening agents so you get the purest, most delicious end result possible! Serve with whole grain toast, nice cream, smoothies, corn bread, pancakes, or over a bowl of fresh fruit.

By Nancy Macklin, RDN, Jun 20, 2022

Ingredients

2 cups sliced fresh strawberries
2 cups fresh blackberries
2 cups fresh raspberries
½ cup pure maple syrup
¼ cup chia seeds
6-inch stick cinnamon

Instructions

In a large saucepan combine half of each of the berries and the maple syrup. Bring just to boiling, stirring frequently; reduce heat to medium-low. Simmer, uncovered, 5 minutes. Remove from heat.
Lightly mash berry mixture. Stir in the remaining berries, the chia seeds, and stick cinnamon. Bring just to boiling; reduce heat. Simmer, uncovered, 10 minutes or until thickened. Remove from heat. Remove and discard cinnamon.
Ladle hot jam into clean half-pint jars or airtight containers (leave ½-inch headspace if freezing). Seal. Store in the refrigerator up to 3 weeks or freeze up to 6 months.

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Karyn M11 months ago

Is there a substitute for the maple syrup in this recipe? 1/2 cup of maple syrup has 90 grams of sugar. That’s over 22 teaspoons! Even though maple syrup has some vitamins, it’s not worth the huge amount of fructose.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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