I Tried A 2-Ingredient Chia Jam, And My Porridge Will Never Be The Same

Chia jam in porridgeIf I haven’t spoken to you extensively about my love of porridge (pear porridge! Chai latte porridge! Overnight porridge! Toasted porridge! My beloved spurtle!), I’m afraid we might not be that close... I am obsessed with the stuff. So when I saw TikTok after TikTok showing a fibre-rich chia jam I could add to my favourite meal, I got pretty excited (I am also a fibre fiend). After all, I know from my overnight chia oats that the seed goes well with the grains. BBC Good Food described the conserve as “great on toast, swirled through porridge or in yoghurt”.And some of the recipes I saw only involved two ingredients, meaning I already had the materials to hand. So, I gave the recipe a go. Chia seeds, raspberries, hobHow do you make chia seed jam? There are lots (and lots) of versions, but in its simplest form, the jam only involves berries and chia seeds. I chose raspberries – you can opt for whichever berry you prefer.The idea is to boil berries, with or without sugar and/or water, on the hob until they break down. Then, you add chia seeds to add bulk and thicken the fruit. Usually, a long chain of carbohydrates called pectin makes jam hold together, but in this case, the gel-like liquid chia seeds release when soaked does the job.Raspberries in a pan on the right, breaking down in the middle, cooking with chia seeds on the rightThe recipe I based mine on used a ratio of just under 5g chia seeds to 50g berries (any more chia seeds, and the jam will become too thick). I used 150g berries, 14g You can begin by boiling the berries with honey and vanilla (if you like). I was out of both, so I just plonked mine in the pot and turned the heat up. Then, once they’d broken down, I kept them on the heat, added the chia seeds, and stirred them together periodically for about 10 minutes. The mixture should become gloopier after it’s done, like unset jam.After that, you are meant to let it cool completely, as it will thicken like chia pudding. And, bonus, it’ll keep for a week. So... how did it taste? It was earthy, tart, and surprisingly satisfying. I was amazed by how well the texture turned out. It really did taste like thick jam. It melted brilliantly into my porridge too (I had mine with peanut butter, which I recommend). My only note? Honestly, add the sugar. Mine was lacking a little sweetness, which I ended up replacing with honey anyway – if I’d done as the recipe said and put in as much honey as chia seeds, I reckon it would have been a lot more delicious. It’d still have less added sugar than regular jam, too.Still, as someone who’s spent ages literally sweating over a hot stove to make traditional jam, this is perfect for weekdays.It’s lower-sugar, higher-fibre, faster, and long-lasting. In other words, my breakfast will never be the same.Related...I Tried a 2-Minute Trick To Make Porridge More Delicious, And I'll Never Go BackThis Poached Pear Porridge Recipe Contains A Third Of Your Daily FibreThese Overnight Chia Oats Contain Half Your Daily Fibre And Taste Like Chocolate Pudding

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I Tried A 2-Ingredient Chia Jam, And My Porridge Will Never Be The Same

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