Blackberry season is one of those hallmarks of summer at the Monastery. The berries grow wild in many areas and seem to be particularly abundant near the creek at the far end of the property. It is a happy day when one of the monks goes berry picking and brings back a feast to share with all. The pile of berries is a manifestation of Life’s generosity. Even after the monks have eaten their fill there are plenty for the bears and birds!
If you find yourself lucky enough to have wild berries nearby or just would like to take advantage of fresh summer berries from the market, we would like to share an easy jam recipe. We’ve tried this at the Monastery and it was a big hit. We’ve used fresh and even frozen berries. It’s a great jam as it offers omega-3 fatty acids, iron, fiber, and even protein. In addition, it is super easy to make!
Making jam with the berries is a way to bring the days of summer into the fall season. Enjoy the fruits of summer!
In gassho,
Sequoia
Chia Seed Jam
Ingredients
3 heaping cups of fresh or frozen berries (you can use a couple of different types of berries if you like)
3 Tbsp. pure maple syrup
2 Tbsp. chia seeds
½ tsp. vanilla extract
Instructions
Place the berries and syrup in a medium pot. Stir to combine and heat over medium until the berries start to simmer.
Simmer the berries for about 7-9 minutes until they soften and get juicy. Stir frequently.
Mash the berries with a potato masher until smooth and add the chia seeds.
Continue to simmer, uncovered, over low-medium heat for another 8-10 minutes. If the chia seeds stick to the bottom, reduce heat and stir well.
Once the mixture has thickened a tiny bit (it will do most of the thickening in the fridge), remove from heat and stir in the vanilla.
Transfer the jam to a bowl or jar and chill in the fridge, uncovered, until it is cool. Leftovers can be stored in an air-tight container in the fridge for 1-2 weeks. The jam can also be frozen once it is cool and stored in the freezer for up to a month.
The inspiration for this recipe was taken from Oh She Glows by Angela Liddon.