While the blackberries are still flooding our hedges I decided to make a healthier jam alternative, I love extra little flavours on my porridge in the morning, this definitely hits the spot. I've decided to go refined sugar free with this one as it's probably best not to have a massive sugar spike at the very start of the day. I don't like when things are too sweet so this gives the perfect balance of the tartness of the blackberries with the sweetness coming from a little maple and vanilla. Don't forget the glorious amounts of nutrients you're getting from the chia seeds! You'll be set up for the day after this rush of goodness.
While the blackberries our in season I try pick as much as I can to pop in the freezer and use throughout the year for compotes or smoothies however you can also use them for this. So don't worry you can have this any time of the year!
This jam is so easy to make. Simply boil the blackberries with the vanilla and maple and then once softened and cooked mix through the chia seeds. The vanilla is of course optional or you could use vanilla pods instead, but it adds the most wonderful flavour. In the picture below I've served this on sourdough with my cashew nut butter.
half tsp vanilla powder
4 tbsp maple syrup
4 tbsp chia seeds
Place the blackberries in a small saucepan, slightly mash with a potato masher or the back of a fork. Add the vanilla powder and maple syrup and stir through.
Bring to the boil, reduce to a simmer and cook for until softened and the juices are released.
remove from the heat and stir through the chia seeds, allow to cool and store in the fridge in a sterillised jar for up to a week.
Why don't you try this with other fruits when they're in season, simply use the same amounts, if using strawberries roughly chop before using. Comment and let me know how it goes.