There are only 4 ingredients in my recipe for jam and it only takes 15 minutes to create with no fancy tools needed. This recipe yield approximately 1 cup of jam or 1/2 cup jelly.
Vegan jam is even easier and healthier than non-vegan jam. Replace your overly sweet, gelatin/pectin infused, artificially flavoured jam with an easy homemade jam recipe using any fruit you have on hand!
This recipe can be altered to make a wide variety of jams/jellies including strawberry, blueberry, cherry, peach, mixed berry, or mango.
Some uses for jam include adding to coconut/soy yogurt for a breakfast parfait, adding to oatmeal for a fruit and sweetness booster, jam can be eaten on toast, thumb print cookies or other sugar cookies for a fruity addition, jam can also be eaten on its own by the spoonful.
A jam is a mixture that has chunks of fruit in it present, it has a consistency that offers complexity and changes in texture.
Jelly is a mixture that is derived from fruit but no longer has any chunks in it creating a more straightforward and simple texture and uniform flavour.
There are so many types of jams out there, and I will discuss how to make the base by giving the example of blueberry jam and jelly. You choose the flavour if you don’t want blueberry.
To create jam;
Chia seeds
I like to use whole chia seeds because I enjoy the texture that they offer in the jam or if I add the jam to my oats. Though, some people prefer ground chia seeds which requires a blender. The amount needed is the same, so it must be measured when the seeds are whole to get an accurate measurement.
More chia seeds results in a thicker consistency of jam, adding as much as a tablespoon more than I call for in my recipe will achieve this consistency.
Fewer chia seeds result in a thinner jam of course, this means adding less than what my recipe calls for by about a tablespoon to achieve a thinner jam. A thinner jam could be better if it is being added to a parfait.
Chia seeds offer a wealth of healthy nutrients which makes this jam stand out against regular jam. Standard store bought jam has pectin or some sort of gelatin.
Gelatin comes from boiled down bones and fat from animals essentially and is very very far from vegan. Gelatin is found in gummy candies, jello, jam, tapioca, and anything else with a similar consistency probably has gelatin in its ingredients list.
Chia seeds replace the gelatin effectively, creating a similar texture.
Chia seeds are flavourless just like gelatin, but they provide nutrients such as protein, omegas, and vitamins that otherwise can sometimes be difficult for vegans to get enough of. Adding extra chia seeds to your diet can be a life saver.
Omegas from chia seeds are generally ALA which means that they have one more step to breaking down in the body to be used accordingly for improving brain function.
Omega 3 DHA and EPA are the 2 end forms of omega 3s that are converted in your system and they aid in boosting your mood. It has been proven that an increase in DHA and EPA omega 3s can reduce feelings of depression and anxiety significantly.
Chia seeds also aid in weight management because of their gelatinous consistency when mixed with liquid. They fill you up and their high protein content maintains your satisfaction until your next meal like any good protein source.
Lemon juice
In this recipe, lemon juice is used to enhance the flavour and make it last longer.
If you have ever noticed, adding lime or lemon juice to an avocado or apple preserves the colour longer once opened. If citrus is not added then they begin to brown quite quickly.
Lemon juice acts as a temporary natural preservative as well as adding a gentle citrus flavour to the profile of the jam.
Lemon juice comes with its own benefits as well that many people aren’t aware of.
Lemon juice has a high vitamin C count which is great for boosting collagen production which is responsible for maintaining skin elasticity.
Vitamin C from lemon juice also offers boosting immune function and aiding in digestion.
Fruit
Blueberries are a host of vitamin C, antioxidants, fibre, and vitamin K. If using blueberries, they are good frozen or fresh, and are a softer flavour compared to other berries.
Strawberries are also a great source of vitamin C, fibre, vitamin K and E, and offer some of their own omegas from the seeds. Strawberries are a strong flavoured berry and naturally more sweet than bitter.
Raspberries and blackberries offer lots of vitamin C, antioxidants, fibre, vitamins K and E, omega 3s, and have proven benefits for womens uterine health. These berries tend to have more seeds and often are more bitter than sweet, though they make lovely jam.
Peach jam is unique and it is not everyone's cup of tea. Peaches are high in vitamin C, fibre, vitamin A, potassium, antioxidants. Peaches when frozen or fresh are generally more sweet than bitter and less sugar is needed for peach jam unless you enjoy a sweet jam.
Mango jam is also quite unique but a very delicate flavour for parfaits, topping on ice cream, or on toast. Mangoes offer lots of vitamins A, B(s), C and K, fibre, antioxidants,copper, and almost 2g of protein per fruit! Mangos are slightly more sour than peaches in my opinion so I usually add a little less lemon juice to the recipe.
Sweeteners
There are so many options out there for sweeteners for jam. It is best to choose one that works best for you and what you have on hand.
In my recipe I use coconut sugar because it is the best for you and I have it on hand. I have gotten in the habit of slowly purchasing more things that are better for me and not just the cheapest option out there. Reminding myself I am no longer in College!
Coconut sugar is very similar to brown sugar, but due to the lower molasses content it is drier. I love the flavour of coconut sugar, it is milder and offers a slight coconut flavour, but not overpowering.
Maple syrup is another great sweetener option that is vegan and easily found and on most peoples shelves. This is a healthy wet sweetener option for anyone not as keen on coconut flavours. Maple syrup can be used at a 1:2 ratio of syrup to coconut sugar because it is sweeter and wet which can alter the texture slightly.
I have never used or come across anyone who uses agave syrup, though it too would be easily used in this recipe if desired. I am aware it is vegan and similar to maple syrup in strength. If you are familiar with using agave syrup and use it in this recipe, let me know how it turns out!
Always try to avoid cane sugar or table sugar because they offer no nutrients and can hurt your health. Simple sugars spike blood sugar significantly unlike the other mentioned sweeteners making them an enemy for energy levels and diabetes.
Simple sugar also causes your body to gain weight, increases the acidity in your stomach, and remains in your system for months after consumption because it is converted into fat and is stored.
Remember that all sweetener intake should be kept low to maintain a healthy body. All sweeteners offer negative side effects when eaten too much at a time.
The Jam Recipe
Ingredients;
2 tbsp chia seeds
2 tbsp coconut sugar (or sweetener of choice)
1 tbsp lemon juice
1 cup of frozen blueberries (or fruit of choice)
Directions;
In a small pot add blueberries and heat at low until blueberries begin to thaw and release liquid.
With a fork, mash the blueberries to desired consistency, the more the better usually.
Add sugar and lemon juice to the pot and mix thoroughly until uniform.
Heat for 5 minutes until sugar is dissolved and warmed to aid in thickening later.
In a jar add blueberry mixture and chia seeds and stir.
Let cool for 10 minutes until the jar is ok to touch.
Give the final stir and put the jar in the fridge.
Let jam cool in the fridge for approximately 1 hour until ready.
The Jelly Recipe
Ingredients;
2 tbsp ground chia seeds or pre measure 4 tbsp of whole chia seeds then grind.
2 tbsp coconut sugar
1 tbsp lemon juice
2 cups of frozen blueberries
Directions;
Prepare ground chia seeds until almost a powder consistency.
In a small pot thaw out blueberries thoroughly.
Mash thoroughly to draw out all of the juices from the berries.
Strain the blueberry juice through a fine mesh strainer or cheesecloth, make sure to get as much as possible.
Add blueberry liquid to the pot and continue warming on medium heat.
Add sugar and lemon juice to the pot and stir until just before it begins to bubble.
Add blueberry mixture to a small jar and stir in chia seeds thoroughly.
Let cool on the counter for 10 minutes or until ok to touch, then give it a final stir.
Put the jar in the refrigerator for a minimum of 1 hour until ready.
*If you don’t want to waste the fruit chunks, save them and add to oatmeal or smoothies!
Both the jam and jelly will be good in the fridge for approximately 2 weeks, if they last that long before being eaten up!
Like I said earlier almost any fruit can be made into a jam or jelly, blueberries are just the middle ground. If using strawberries or other berries it all stands the same for directions and recipe. Berries can be used fresh or frozen.
Peaches and mangoes are so great in jams and jellies and worth giving a try too, though they are best made into jam when frozen. I have never used canned fruits so I am unsure how they would turn out being made into jam/jelly.
I have that you enjoy this fresh jam/jelly and see how easy it is and how much better it tastes when you make it with fresh vegan ingredients at home.
Since it is pretty much winter now, a little taste of fresh and fruity summer will give you just a little ray of sunshine on the dark mornings as you enjoy your fresh jam with breakfast.
Please like, comment, subscribe, or reach out in any way you see fit, I would love feedback on how the recipe turned out for you!
Thank you everyone for your support, and have a great weekend!
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