A surplus of blackberries? Who would have thought! I froze the berries we picked recently but I’ve found that I’m not able to use them all. I’ve been experimenting with ways to incorporate the delicious blackberry into my daily cooking.
I do love a sticky, thick berry jam spread on hot toast with a cup of English Breakfast tea. But I didn’t want to spend hours making jam that required thermometers, special pots and other complicated tools. I wanted to make the jam, eat it, maybe save a little bit and then carry on with life. So I was on the hunt for an easy, home-made blackberry jam.
Thanks to the internet I found the perfect recipe to use as an inspiration. You can view the original recipe here. However, I decided to add a few touches of my own to get the consistency and flavour that I was craving. It was really easy, required minimal fuss and it was delicious!
Chia seeds are available at most stores (Dischem, Woolworths etc) and are rich in antioxidants. They’re perfect for jam due to their gelatinous properties. Place them in a liquid and they inflate to become almost jelly-like!
Easy Home-made Blackberry Jam with Chia Seeds
1 cup Blackberries (fresh or frozen)
1 apple, peeled, cored and chopped into small chunks
half tsp lemon juice
2tsp honey or syrup (adjust according to desired sweetness)
2 tbsp chia seeds
half tsp vanilla extract
In a small pot, over medium heat, combine the berries, apple and lemon juice. The fruit will take about 5 minutes to soften. Using a fork or potato masher, break the fruit up but leave a few whole pieces.
Add the honey and chia seeds and reduce to a low heat. Cook for about 5 minutes until thick. Remove from heat and add the vanilla extract.
Allow to cool. Serve once cool or store in an air tight container (ideally a clean glass bottle). The jam will keep in the fridge for up to 2 weeks. Good luck keeping it that long! I was the naughty kid who licked her fingers as I couldn’t wait for the toaster to pop!