I’ve never been a big fan of chia seeds. I find the texture of chia pudding slimy and chia water gag-inducing. I’ve tried adding dried chia seeds to granola, but they turn slippery in milk or yogurt and often end up stuck between my teeth. I just don’t like their texture. But I have successfully used chia seeds as an egg replacement, and I’ve been wanting to try chia jam for quite some time.
Like most people with IBS, my digestion is at its most finicky in the mornings, which limits by breakfast choices rather severely. Yogurt and oatmeal are my go-to options. Both are fairly bland canvases that improve considerably with toppings and flavorings. I love toppings, like granola and jam, but they can add a lot of sugar. Chia jam is the perfect solution, giving a thick, jammy texture without adding sugar. And chia jam is fast! You can make it in less than 15 minutes.
Muscadine Chia Jam
1 pint fresh muscadines
2 T. honey
1 T. chia seeds
1 t. lemon juice
Combine muscadines and honey in a small sauce pan. Bring to a boil and cook until grapes are softened and juice is a deep pink. Strain juice through a fine mesh strain, mashing pulp to extract as much liquid as possible. Stir in chia seeds and lemon juice, allow to set for 10 minutes, then refrigerate for at least an hour. Jam will week for 1 week in the fridge.