During summer months the fruits at their best. So it is an ideal time to make some preserves. Few weeks ago I came across a recipe for blueberry and chia seeds jam on one of the blogs I follow – framedcooks. With her innovative method of using chia seeds, author of the blog Kate inspired me to do some jamming. My parents in law grow own fruits in their garden and supplied me with their fresh produce. This was a perfect opportunity to use fresh ingredients and now I share the results of couple of my creations. 

Blackcurrant and chia seeds jam:

Produces about 2 medium size jars

Equipment required: 2 medium size glass jars, washed and sterilised

Ingredients:

• 1kg fresh blackcurrants rinsed
• 300g sugar (I like my jams quite sharp but feel free to add more sugar if you prefer it sweeter)
• 50g orange juice
• 25g milled milled chia seeds

Method:

1. Place the blackcurrants, orange juice and sugar in a large pan
2. Bring to boil over medium heat stirring occasionally with a fork. Keep pressing blackcurrants with the fork to mash them and release their juices.
3. When blackcurrants release their juices and the mixture is boiling reduce the heat to low and keep simmering for another 45 minutes to 1 hour. Stir the jam every 5 – 10 minutes to prevent it from sticking to the bottom of the pan. Taste the jam from time to time and if you find it too sharp add more sugar.
4. After about 1 hour of cooking all of the blackcurrants should be mashed and the mixture should thicken slightly.
5. Take it off the heat, add chia seeds and mix well. Leave for about 10 – 15 minutes to cool a bit.
6. Transfer to sterilised jars and immediately screw on lids.

This jam is perfect with a toasted cinnamon and raisin bagel.

Rhubarb and strawberries jam:

Produces about 2 medium size jars.

Equipment required: 2 medium size glass jars, washed and sterilised

Ingredients:

• 650g rhubarb, washed and cut into 3cm chunks
• 300g strawberries, washed, hulled and halved
• 350g sugar
• 20g cherry liqueur
• 30g orange juice

Method:

1. Place the rhubarb, strawberries, cherry liqueur, orange juice and sugar in a large pan
2. Bring to boil over medium heat stirring occasionally.
3. When rhubarb release its juices and the mixture is boiling reduce the heat to low and keep simmering for another 60 minutes. Stir the jam every 5 – 10 minutes to prevent it from sticking to the bottom of the pan. Taste the jam from time to time and if you find it too sharp add more sugar.
4. After about 1 hour and 20 minutes of cooking all of the rhubarb should be mashed and the mixture should thicken slightly.
5. Add chia seeds and mix well. Leave for about 10 – 15 minutes to cool a bit.
6. Transfer to sterilised jars and immediately screw on lids.

I did not use any thickening agent on this jam so it is a bit less firm. It works really well as a topping on porridge or ice cream. It is also great on a scone with clotted cream.