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I eat some seriously strange things. I let you in on these combinations every once and a while but for the most part I keep them to myself. But I’ve finally decided to come out with them! Judge as you may, I only post things that taste delicious even if the ingredients may seem totally crazy.
Since I’m throwing it all out there I figured I would give you the whole enchilada. The Blackberry Ginger Chia Jam might be considered fairly normal but when you put it on GF bread with chicken, blue cheese and spinach I’ve officially entered the strange-zone. No panini press? No problem! Use a waffle-maker! Thank you to Dixya for the idea. So if a Blackberry Ginger Chia Seed Chicken sandwich with chicken, blue cheese and spinach pressed in a waffle-maker doesn’t make the strange but good cut, then I don’t know what does!
You don’t need to limit your jam spreading to bread though. I finished an entire jar of this in less than a week. Into my oats, on my pancakes, straight from the spoon. It is some serious yumminess, not to mention the fact that it is entirely refined-sugar free.
This recipe is out there, but if I am willing to put aside my foodie self-consciousness and post it on the blog, it’s gotta be good. Trust me on this one….you can thank me later 🙂
Blackberry-Ginger Chia Seed Jam
- Prep Time: 2 mins
- Cook Time: 10 mins
- Total Time: 12 mins
- Yield: 1 1/2 cups 1x
Ingredients
- 1 cup blackberries
- 1/2 cup water
- 1/2 cup coconut palm sugar
- 1 tsp dried ginger
- 2 T chia seeds
Instructions
- Bring water to a boil.
- Add coconut palm sugar and stir until it dissolves. Remove from heat and stir in dried ginger.
- Pour HALF of coconut palm suga-ginger water into a blender and blend with blackberries until smooth.
- Add chia seeds to the mix and stir until well blended.
- Place in a jar or sealed container in fridge for at least 1 hour.
- Will keep in fridge for up to a week.
Meet the Maven
Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.
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Yum. It looks so sticky and sweet.
So good! and no refined sugar! I have been eating this non stop over the past week.
I am so happy you linked this up! I put ginger in all of my fruity smoothies – it’s the perfect flavor combo. I looooove your idea to make it a jam for a typically savory sandwich. I can’t wait to try this. 🙂
I love the idea of adding ginger to my smoothies!!! Brilliant! I am a total ginger addict. Since i’m putting all my weird habits out there, sometimes I actually just chew on ginger!
Thanks for hosting us Laura 🙂
I’ve never made my own jam, but who says I can’t start now? This recipe sounds delicious. Thank you so much for sharing!
Plus it’s way easier than making actual jam! The chia seeds gives it the jelly texture but without all the fuss that normally goes into these recipes (not to mention the pectin and sugar!!)
Hey girl! This jam looks delish and pretty easy to make!!!
Do you think it would work with raspberries too? Cheers! Tara
Totally! Any berry would work. Let me know if you end up making it! Thanks for stopping by Tara 🙂
I don’t find this weird at all! In my prevegan days I used to make grilled cheese sandwiches with jam or mango chutney! Actually I have done that since going vegan with Daiya 😉
That sounds delish! I am trying to get myself to like Daiya since my body hates dairy and I am slowly getting there. Love the idea of adding chutney to grilled cheese!
Oh yum! I’ve never made my own jam but clearly I need to learn to be more adventerous because this is a great idea! Thanks for the recipe
It’s so easy to make! Never going back to my old jam recipes. Glad you enjoy 🙂
What a fun jam! 🙂 I sometimes share my food combos, but depends on who I’m around haha. My husband definitely knows them!
Oh yes my boyfriend absolutely sees them! I think he actually enjoys some of them now 🙂 I guess now that I’ve put it all out there, there will be more weird recipes to come!
Hey, nothing weird about combining sweet and savory flavors into one meal. That’s my favorite kind of combo, actually 🙂
Do you think using stevia in place of the coconut sugar would still work, or would that affect the final texture? I keep stevia in my cupboard regularly but rarely buy actual sugar–would be nice to just use what I have, if possible.
Thanks!
Glad you’re in the same boat! I think pressing it in the waffle-maker may have been the weirdest part!
I’ve never tried making it with stevia. I could imagine if you halved the water and used the equivalent stevia to 1/2 cup of sugar the results would be similar? Not entirely sure though. Let me know if you have any luck!
Listen, anything made with blackberries is delicious. The weirdest thing about my food preferences is that I’m ridiculously picky. I am usually embarrassed to share that but now I’m SPILLING MY GUTS, Internet. Haha. Plus my boss (who’s 30 years older than me), makes fun of me for capitalizing the word “Internet”…what can I say? Child of the 90’s.
I didn’t even realize that some people don’t capitalize Internet! Don’t be embarrassed about being picky! Trust me, when you can’t eat gluten, dairy (most of the time) and try to eat healthy you can some interesting looks. I think I’ve gotten used to them though. I guess spilling your guts on the internet definitely does help you get over the embarrassment eh?
You really can’t go wrong with blackberries 🙂 Hence why everything I’ve eaten this week has been topped with this jam recipe LOL. Thanks for stopping by Amy!!
This sounds delicious! Is there something you can substitute for the coconut palm sugar? Have a great day!
Regular sugar or brown sugar. You can try stevia, honey or maple syrup but I can’t vouch for the results. Let me know if you have any luck with a substitute! Thanks 🙂