Chia Seeds...they're one of nature's most perfect foods. But sometimes their health benefits are hard to realize...unless they're put in a delicious setting. That's where Dr. Annie Fenn comes in. Dr. Annie wrote the new cookbook, Brain Health Kitchen She came by Tonia's Kitchen to talk about her amazing Chia Jam. And this jam is quite the taste treat, using all natural ingredients and slow-cooking to create this amazing jam that you will love!
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INSTRUCTIONS
- Bring huckleberries, lemon zest, lemon juice and maple syrup to a simmer in a medium saucepan. Cook, stirring occasionally, until the berries burst, about 5 minutes.
- Use a spoon to mash the berries into a jammy paste, being sure to keep some whole. Increase heat to high, bring to a boil, and cook until reduced by half.
- Remove jam from the heat. Let it cook down just enough so you don't burn your tongue while tasting for sweetness. Add more maple syrup, little by little, until the jam is sweet enough for your liking.
- Return the jam to the stove and bring to a boil. Add the chia seeds and cook for about one minute, or until the seeds have softened. Spoon jam into clean mason jars up to the rim. Cover and let cool completely.
- Keep in the fridge for up to two weeks, or in the freezer for up to three months.
