What to make this weekend: Blackberry and vanilla chia jam
This blackberry jam recipe is beautiful on fresh brown bread or can be used in Carla Oates’ delicious chocolate layer cake.
Blackberry and Vanilla Chia Jam
- 500g fresh or frozen blackberries
- 2 tbsp freshly squeezed lemon juice
- 3 tsp vanilla bean powder (available from health food stores)
- 3 tbsp chia seeds
- 80-125ml raw honey, depending on sweetness of berries
1 Place the blackberries, lemon juice and vanilla in a medium saucepan. Simmer over low heat for 5-10 minutes, until the berries have softened and liquid is released. Remove from the heat. Stir
2 Remove from the heat. Stir through the chia seeds. Let cool, then add the honey and stir to combine. Spoon the jam into a sterilised glass jam jar. Cover with a lid and invert to make a seal. Leave to cool. Store in the refrigerator for up to 1 month.
3 Spoon the jam into a sterilised glass jam jar. Cover with a lid and invert to make a seal. Leave to cool. Store in the refrigerator for up to 1 month.
4 Serve on freshly baked brown bread or use in Carla Oates’ delicious chocolate layer cake, featured in the July issue of IMAGE Magazine, out now.
Extracted from The Beauty Chef: Delicious Food for Radiant Skin, Gut Health and Wellbeing by Carla Oates (Hardie Grant, approx €29), out June 29. Photography – Carla Oates/The Beauty Chef.