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- Makes 4 cups
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Preserve juicy summer produce with this simple berry jam recipe that’s free from refined sugars. A delectable combination of strawberries, blackberries, and raspberries are stewed with maple syrup and cinnamon sticks for a fruity medley with a hint of a warming spices. Chia seeds contribute fiber to the jam and help bind it together without using traditional thickening agents so you get the purest, most delicious end result possible! Serve with whole grain toast, nice cream, smoothies, corn bread, pancakes, or over a bowl of fresh fruit.
Ingredients
- 2 cups sliced fresh strawberries
- 2 cups fresh blackberries
- 2 cups fresh raspberries
- ½ cup pure maple syrup
- ¼ cup chia seeds
- 6-inch stick cinnamon
Instructions
- In a large saucepan combine half of each of the berries and the maple syrup. Bring just to boiling, stirring frequently; reduce heat to medium-low. Simmer, uncovered, 5 minutes. Remove from heat.
- Lightly mash berry mixture. Stir in the remaining berries, the chia seeds, and stick cinnamon. Bring just to boiling; reduce heat. Simmer, uncovered, 10 minutes or until thickened. Remove from heat. Remove and discard cinnamon.
- Ladle hot jam into clean half-pint jars or airtight containers (leave ½-inch headspace if freezing). Seal. Store in the refrigerator up to 3 weeks or freeze up to 6 months.
Comments (2)
(5 from 1 vote)Although I made a smaller batch it great.
Is there a substitute for the maple syrup in this recipe? 1/2 cup of maple syrup has 90 grams of sugar. That's over 22 teaspoons! Even though maple syrup has some vitamins, it's not worth the huge amount of fructose.