Blackberry Chia Seed Jam for #SundaySupper

Ever since starting my own family, I’ve enjoyed going fruit picking. Don’t get me wrong, I’ve always enjoyed it. But there’s something special about watching your child eat fruit off of the bush or tree, and sometimes, become a complete and adorable mess in the process of eating the fruit.

I’m pretty new to preserving but it’s something I been enjoying as much as going fruit picking. Plus, it became a necessity when we picked such great quantities, particularly of berries, that we couldn’t eat them all before they went bad. If only berries lasted as long as apples… <sigh>

Anyway, with an abundance of fresh fruit and vegetables in gardens, farms, and markets, the Sunday Supper Community is sharing their favorite recipes for preserving (freezing, canning, pickling, etc.) summer produce. With that in mind, this week I’m sharing a blackberry jam recipe that we enjoyed (chosen because unlike most jams, it had the minimal about of sweetener in it).

Be sure to check out the other Sunday Supper recipes for preserving your produce after the recipe.

Blackberry Chia Seed Jam

 Adapted from Two Peas and Their Pod

Makes about 2 cups

Ingredients:

• 1 lb. fresh blackberries
• 2-3 Tbs. agave
• 2 Tbs. chia seeds
• 1/2 tsp. vanilla extract

In a medium saucepan, bring blackberries to a boil, stirring frequently. Lower heat and allow berries to simmer for 5 minutes, or until soften. Lightly mash berries to desired consistency.

Stir in agave and chia seeds. Continue to cook, stirring occasionally, until mixture thickens.

Remove from heat and stir in vanilla.

If using immediately: Allow jam to cool before pouring into a clean, airtight jar. Store in the fridge for up to two weeks.

To Preserve: Pour into a clean, airtight container and freeze.

EDIT: Preservation via canning has been removed from this post, as it has been suggested that canning chia seeds is not safe.

More Recipes to Preserve Your Summer Harvest

Canning

• Blackberry Chia Seed Jam from Books -n- Cooks
• Cherry Lemon Jam from Food Lust People Love
• Chocolate Blackberry Preserves from The Redhead Baker
• Gilded Bluebarb Jam from What Smells So Good?
• Hamburger Dill Chips from A Day in the Life on the Farm
• Piri Piri Hot Sauce from Curious Cuisiniere
• Southwestern Salsa from The Freshman Cook
• Spiced Peach Jam from Cosmopolitan Cornbread
• Spiced Vanilla Rhubarb Jam from Hezzi-D’s Books and Cooks
• Strawberry Balsamic Syrup from Cindy’s Recipes and Writings
• Watermelon Butter from Palatable Pastime

Dehydrating

• Blueberry Peach Fruit Roll-Ups from Cupcakes & Kale Chips
• Dried Pineapple from Take A Bite Out of Boca

Fermentation

• Fermented Spicy Daikon Spears + A Cocktail from Culinary Adventures with Camilla
Freezing
• How to Freeze Blueberries from Pies and Plots
• Peach Crisp from That Skinny Chick Can Bake
• Roast Tomato Soup with Basil-Butter Croutons from Caroline’s Cooking
• Summer Veggies from Momma’s Meals

Infusing

• Raspberry Vinegar from Magnolia Days

Pickling

• Black Radish Pickles from A Kitchen Hoor’s Adventures
• Bread & Butter Pickles from Adventures in All Things Food
• Homemade Bread and Butter Pickles from Life Tastes Good
• Mustard Pickles from Jane’s Adventures in Dinner
• Pickled Cherries with Five Spices from Nosh My Way

Preserving in oil or butter

• Garden Herb Butter from An Appealing Plan
• Spinach and Pistachio Pesto from Bobbi’s Kozy Kitchen