Raw Chia Seed Jam

raw chia seed jamJam 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

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!

 

raw chia seed jam
Jam (Raw Chia Seed Jam)
Print Recipe
*refined sugar free *low carb *vegetarian *vegan *dairy free *nut free *gluten free
Prep Time
10 minutes
Passive Time
1-2 hours
Prep Time
10 minutes
Passive Time
1-2 hours
raw chia seed jam
Jam (Raw Chia Seed Jam)
Print Recipe
*refined sugar free *low carb *vegetarian *vegan *dairy free *nut free *gluten free
Prep Time
10 minutes
Passive Time
1-2 hours
Prep Time
10 minutes
Passive Time
1-2 hours
Ingredients
Servings:
Instructions
  1. If using frozen berries, leave them to defrost overnight or pop them in the microwave to defrost (but avoid 'cooking' them by overheating). They should be thawed enough to eat without being hot to touch
  2. Mash the berries with a fork to your desired consistency. If you blitz or blend the fruit then you are breaking it down more, which means that your body can break down the fruit into sugar much faster. I therefore leave my fruit quite lumpy/chunky and like this texture
  3. Add the chia seeds, lemon juice and agave or sweetener to taste. Please note: you do not need to add agave or sweetener unless you want to. If you think the berries alone are sweet enough then there is no need. Mix well
  4. At this point you pour the jam into a jar or tub with a sealable lid, or cover with baking parchment paper
  5. Add the jam to the fridge and chill for 1-2 hours. The chia seeds will plump up and absorb the liquids, creating a thicker jam like consistency which can then be spread
Recipe Notes

The jam will last in fridge covered for approximately 1 week. Remember that the jam does not have any additional sugar in it to help preserve it for longer like traditional jam.

*This is still fruit and so will not be suitable for all to eat, but is much better than other store bought jams and preserves. The chia seeds help to pair the fruit and so it is the best alternative to real jam

 

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Jam (Raw Chia Seed Jam)
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