Traditionally jam is made with sugar, which works with the fruit acids and pectin to create that beautiful, jelly-like consistency. These jam recipes do not contain any refined sugar but instead use chia seeds to create a jammy consistency.
The end result is not quite the same as a traditional jam but it is far healthier and I promise it’s great on toast, on yoghurt with granola and in chia-seed pudding. The fig and cardamom chia jam also makes an excellent addition to a cheese platter.
Given that they don’t contain any sugar, these jams need to be kept refrigerated and will stay fresh for about two weeks.