The end of summer is that fabulous time of year when every store and farmers market is stocked with an abundance of in-season produce. Summer fruit is the juiciest and most delicious, and with fall approaching, needs to be taken advantage of. But what happens when you find yourself with a few too many farmers market peaches? I love to freeze extra fresh fruit for smoothies or bake it into muffins or pastries, but one of my favorite ways to preserve this bounty is by making a simple chia jam.
This recipe can be easily adjusted to use any fruit, fresh or frozen, and can be halved or doubled depending on how much produce you have on hand. It is excellent hot and cold, and is great on a sandwich, swirled into oatmeal, or on top of pancakes and french toast.
By using orange juice without any added sugar, this recipe is naturally sugar-free. Chia seeds boost the nutrition content even further with a dose of plant-based protein and healthy fat. Unlike a store-bought spread, this jam is one you can feel good about eating!
Peach Chia Jam
Adapted from Minimalist Baker
Yields 12 Servings
4 cups peaches, chopped (5-6 medium peaches)
¼ cup unsweetened orange juice
¼ cup chia seeds
In medium saucepan, combine the chopped peaches and orange juice over medium heat. Cook for 3 minutes until warm, then use the back of a spoon to mash the peaches to the desired consistency.
Continue cooking for 8-10 minutes until the mixture has thickened and reduced.
Remove from heat and stir in chia seeds. Refrigerate and cool for at least two hours before serving to allow for thickening. Store in the fridge for up to a week.