Cardamom Cherry Chia Jam
Damn, I must really love alliteration!
Come on, you can’t tell me it doesn’t make you smile ;-) Back to why we’re here… cherries and jam! Making REAL jam scares me. Maybe it’s because I have a strong memory of walking into our family friend’s rented Penticton hotel room with a kitchenette and seeing pots, pans, jars and fruit everywhere, boxes of jams, preserves and canned fruits scattered on the unmade beds; but I’ve never attempted it.
I thought I would start getting into the jam-making business in a simpler way, using chia seeds to thicken the jam instead of pectin. No big canning pots needed either! Making chia seed jam works in the same way as overnight oats or chia seed pudding – the chia seeds absorb the liquid, expand and form a jelly-like texture. Not mention they are considered a super food — containing omega-3 fatty acids, all nine essential amino acids, fibre and protein. In essence, you are making a healthier jam for your toast, biscuits, scones or eating right off the spoon.
Cherries were the perfect fruit to choose for this jam because they are in season and readily available. I find August cherries to be a tad sweeter and juicer than July cherries too. Summer isn’t summer without mounds of cherries anyways!
And, since the calendar turned to August, I’m already thinking of fall flavours and I loved the idea of cherries and cardamom together. Cardamom is a slightly smoky spice with a wonderful aroma so it pairs nicely with sweet cherries and the jam’s sweetener — honey. Using Drizzle’s summer honey added floral notes to balance the cardamom and accent the cherries. And it’s creamy, buttery texture melted beautifully into the jam.
(I gotta let you know Drizzle Honey kindly sent some of their products to try. Read my full disclosure policy here. )
Since I’m a jam newbie, do you have any tips? What fruit should I try next? I’m more than happy to hit a farmers’ market and see what’s ripe for picking!
Cardamom Cherry Chia Jam
- 2 cups fresh cherries, pitted
- 1/3 cup Drizzle honey
- ½ tsp. cardamom
- ¼ cup chia seeds
1) Over medium heat, add cherries, honey and cardamom into a mid-sized saucepan.
2) Begin mashing the cherries and stirring frequently to incorporate the honey and cardamom.
3) Once at a low boil (about 5 minutes), cover the mixture with a lid and reduce heat to low. Simmer cherries and honey for 10 minutes.
4) After 10 minutes, turn off the heat and stir in the chia seeds. As the mixture cools, the chia seeds will absorb the liquid and thicken the jam.
Once cool, transfer the jam into jars or airtight containers. It will keep it in the fridge for up to 2 weeks.