Raw Chia Seed Jam
Jam is something that is generally a no go for women with gestational diabetes as it causes rapid, high blood sugar levels.
Let’s look at why it causes a problem: Fruit is high in fructose (natural sugars in fruit). It is then cooked, meaning it is broken down and digested much faster than fruit in it’s raw form, therefore turns into glucose in the bloodstream much faster and has lots of sugar added to it.
Diabetic and low or no added sugar jams and preserves may be tolerated by some, but once again are high in carbs due to the amount of cooked fruit in them and many cause gastric upset due to the types of sweeteners added to them.
The next problem with jam is what it’s usually eaten with; carbs. We tend to spread it on bread or toast, add it to cereals like porridge or spread on scones or cakes. All of these things are high in carbs and so it’s just sugar added to more sugar.
This raw chia seed jam may not be tolerated by all, as it’s still mashed fruit. However, if you are looking for a sweet blob of jam to add to your peanut butter on toast, yoghurt, or one of our well paired cake or pancake recipes, then this jam may be the answer you’re looking for and is worth a try if you tolerate berries well.
This jam can be made with any berries or rhubarb, so get out there and get picking! Berries are lower GI than many fruits and so are more tolerable. Strawberries, raspberries, blackberries, blackcurrants, red currants, cherries and gooseberries will all work well. In the picture above I have mixed berry jam in the jar and strawberry jam in the ramekin.
Chia seeds are powerful little seeds. They are packed with omega-3 fatty acids, protein, fibre and antioxidants. These funny little seeds also plump up and become gelatinous in liquid (similar to tapioca in texture), meaning they are great for puddings and to create a natural gelling agent in this jam!