Easy Chia Jam


You can’t beat a fresh jar of jam.

As the summer months roll in, fresh, fruity grub is back on the scene. I have got back into the habit of swinging past the market (or ahem Sainos) on the way home and picking up ALL the fruit, passion fruit, mangos, errythang. Light evenings bring back those dee-lish summer salads gobbled in the garden, or on the other hand, it rains cats n bladdy dogs and we eat our Cornettos on the sofa, welcome to British summertime ladies n gents!

Anyway, I digress. I’m not a big jam eater these days, it used to be my toast topper regular but since I have become older, wiser and more conscious of what I put in my boday, I stopped buying the sticky sweet stuff. The reg jar of jam has a helluva lot of sugar in it (around 50 grams, yikes!) and I know that sugar is only good for ya in small doses.

I miss it. Seeing the mention of chia jam float around the internet, I thought I’d give it a whirl. It is so simple, pretty good for you and provides you with that lovely sweet kick you can slap on pancakes, swirl into yoghurt, smooth onto your toast in the morning or y’know eat it straight from the jar.

My fave breakfast recently has been ‘nana pancakes, just because N.O.M we all love the universal GF pancake that is simple, good for ya and also feels like such a treat.

As always, with jam comes PB.



Just look at that stack of love.

Anyways, you will need to following;

2 tbsp chia seeds – I buy mine from Holland & Barrett

1 punnet strawbs

half a punnet rasps

Squeeze of one lemon

1 tbsp of honey / agave / coconut syrup that I bought from TKmaxx, whoda thought?


Pop everything into a blender and blitz until you have a smooth, almost coulis like consistency.

Pour your mixture into a pan and simmer on a very low heat, stirring until the jam starts to thicken.

Find a jar (I buy all mine from Tiger) and pour in your mixture, if you are feeling patient it is best to leave the mixture for a further few hours and refrigerate. HOW easy?! You have to give it a go.

I’m pretty sure you probably know the recipe to these pancakes now, but here’s a brief reminder:

2 eggs

2 nanas

1/2 tsp bicarb soda

A generous dollop of honey

1 tbsp flax seed (optional)

Whiz everything together in the blender and fry with a drop of coconut oil. Simples.





Chias to long, lazy weekend breakfasts!


As always, feel free to come and say ‘ello over on Instagram, Twitter, Facebook, Bloglovin and Snapchat (immymay)