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Berry and ginger chia jam and yoghurt pots
November 8, 2024
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This jam couldn’t be easier to make. It comes together in a few minutes on the hob and uses chia seeds to thicken it instead of sugar.
You can use any frozen berries. A mixture is nice for the best flavour. This recipe used a Black Forest mix, which had blackberries, blackcurrants, cherries and morello cherries in. But you can use a summer fruit mix, or just all of one berry if you like. The ginger is such a nice addition, but can be omitted if you prefer, and you can tweak the amount of honey to suit your taste.
This won’t last as long as a traditional jam as it doesn’t have a high sugar content. Store in the fridge and use within a week. Layer up with Greek yogurt (we like to do 3 layers of each) then top with granola for the tastiest breakfast pots. Recipe created by Emilyontoast.
Berry and ginger chia jam and yoghurt pots
Serves: 1 Prep Time: 15 mins Prep Time: 10 mins Prep Time: 25 minsMethod
Step 1
Warm the frozen berries in a saucepan until soft and juicy, about 5 minutes. Crush the berries a little with a spoon in the pan, to release the juices.
Step 2
Finely grate in the ginger. Add the chia seeds and the honey. Mix well and taste. Add more honey if you like.
Step 3
This can be eaten straight away, but will thicken over the following 15 minutes or so. Once it’s stopped thickening, you can add a dash of water if you want a looser jam.
Step 4
To make into breakfast pots, layer Greek yogurt in a tumbler, then follow by some of the jam, and repeat this 3 or 4 times. Top with granola and dig in.
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Ingredients
For the jam (makes 1 standard jar):
- 250g frozen (or fresh) mixed berries, we used a Black Forest mix with blackberries, blackcurrants, cherries and morello cherries
- Thumbsize piece of ginger
- 3 tbsp chia seeds
- 1-2 tbsp honey, or to taste
For the yoghurt pots:
- Greek yoghurt
- Granola
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