Forget the Hamburgler, have I ever told you about Ginger the jam stealing shetland pony? Well, when my mom was little she developed a serious case of pneumonia that left her bedridden for two months. During that time she became incredibly lonely, so my grandmother hatched a plan to delight her . . . by bringing her favorite pony into her bedroom for a quick visit.
I know what you’re thinking. You’re jealous you’ve never thought of bringing a horse into the house, right? NO? Okay, well, now at least you know where I get some of my weirdness from.
Anyway, my grandmother’s plan worked. My mom fully recovered, and all was well. Except, um, Ginger decided she quite liked it indoors and proceeded to break in multiple times, open the kitchen breadbox, and help herself to its contents along with jars of jam she found on the counter.
And who could blame her? Jam is amazing. I mean, you don’t get quotes like this about Vegemite paste.
“Happiness is like jam. You can’t even spread a little without getting some on yourself.”
Tart and sweet with just a hint of lime . . .
This blackberry jam is perfect when served with biscuits, pancakes or – if you’re like my mom’s childhood horse – a pile of bread thrown onto the floor.
The secret? Chia seeds.
Rich in alpha-linolenic and linoleic acid, protein, fiber, Vitamins B and E, betacarotene and minerals such as calcium, phosphorus, potassium, sulphur, iron, iodine, copper, zinc, sodium, magnesium, manganese, niacin and thiamine, these little seeds help the jam thicken with significantly less cooking than is usually needed.
If you’re looking for an easy kitchen project to do with little helpers, this is a good one. It’s as simple as dumping some things in a pot and stirring, which means not much can go wrong if you have to answer lots of questions in the process and/or fish the random spoon out as you go.
How To Make Blackberry Jam With Chia Seeds
- Place blackberries, honey/maple syrup, and lemon/lime juice in a saucepan and mash them until they are the consistency you prefer. I like a few large pieces left in my jam, so I go light on this step. The mixture will be very liquid – that’s okay! Cook over medium heat for 10 minutes, then remove from heat and stir in the chia seeds. Place jam in refrigerator for at least one hour to thicken, then serve.