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.