On Saturday at the final Alive Shanghai Bootcamp class I served raw banana crepes with cashew cream and a raspberry and blueberry jam as a fueling snack after the grueling workout. This is my go-to breakfast in the summer months, when it’s too hot to eat a warm porridge. Today, I am sharing my chia jam recipe with you.
While I do make a raw version of this chia jam, I like the cooked version better because of the 10 days you can keep it in the fridge. The raw version you have to eat within 2 days and often I don’t have enough time to make a new batch a few times per week. This cooked version saves prepping time.
I use frozen berries since I always have some in the freezer for smoothies or raw desserts, and you can get them all year long! If you are living in Shanghai, my favorite places to get frozen berries are either Metro for the cheapest packs or Kate & Kimi for the best quality.
You can also make this recipe with fresh berries (see bonus note below). Choose any kind of berry you like and experiment with different additional flavors such as lemon or orange zest, cinnamon, cardamom or cacao powder.
Cooking time: 20 minutes
Cooling time: at least 1 hour
Makes 1 cup:
2 cups frozen raspberries (or blueberries or other berries of your choice)
3 Tbsp maple syrup
2 tsp vanilla extract
2 Tbsp chia seeds
Place the frozen berries with the maple syrup and vanilla extract into a small pot over medium heat. Stir and heat for about 10 minutes until the berries start to slowly fall apart.
After 10 minutes, add the chia seeds, keep stirring and cook for another 10 minutes. The mixture should thicken slightly.
Fill into glass jars or other kind of storage container and let sit and cool for at least 1 hour. Then place in the fridge, where this will keep at least 10 days.
Bonus note: If you would like to use fresh berries to make this recipe, add ¼ cup water to the berries to the pot and cook for only 5 minutes before adding the chia seeds.