Though the star of this jam is the Feijoa, the hero is without doubt the Chia seeds. Chia have so many health benefits, as I am sure you have no doubt heard already. They are known to be one of the world’s oldest sources of nutrition, even used for medicinal purposes dating as far back as 3500BC.
I have to thank my mum for introducing me to chia puddings for breakfast. She came to the rescue with a number of unique and nutritious ideas as I struggled with controlling gestational diabetes during my first pregnancy. Up until then, I had only ever thought to use chia as an added nutrient to sprinkle onto my porridge. Fast forward a few years, and here I am today, still amazed at how versatile these tiny little seeds are. They are great to add to almost anything, no really – try them in your morning smoothies and fruit juices. I throw a tablespoon in almost all my baked goods, they give great texture to salads, make delicious desserts, they even make a great egg substitute for vegan recipes with their amazing absorption powers…and the list really does go on.
I must also make mention of their nutritional value and the medicinal properties that chia have. They are a great source of natural plant protein being almost always non-GMO and organically grown. They have antioxidant properties and help to detoxify the body. They also do wonders for your digestive health and as I discovered, they are also a great way to aid in the control of your glucose levels if you have type 2 diabetes. How ever you choose to have you chia, just be sure to drink plenty of water as they do absorb an impressive amount of fluid.
Thankfully they’re not too hard to come by either. Chia have lately become a real trend thanks to their wide-spread availability and versatility. I use them a lot to make homemade Chia Jam, doing away with the preservatives and sugars. Chia Jam is so easy, you can even make this jam raw using fresh/frozen berries, but I could not pass up the opportunity to make a Feijoa jam today, after noticing the abundance of Feijoas we currently have on our trees. I added a hit of Baobab fruit powder for added nutritional value – not that it needs it 😉
- 3 cups feijoa
- 1/4 cup organic coconut sugar (optional)
- 1/4 cup chia seeds
- 2 Tbsp baobab fruit powder
- In a pot, add the feijoa and organic coconut sugar (if you're using it) and boil on a med-high heat until the fluid separates and bubbles at the top.
- Add the chia seeds, stir to combine. Continue on the heat for further 10 minutes, or until you have the desired 'jam' consistency.
- Let the jam cool, and add the baobab fruit powder, stirring to combine.
- This jam is preservative free, so it will last in the fridge for up to 2 weeks.