How to Make Next-Level Chia Jam with Fermented Honey Berries
Chia jam is already an easy, wholesome, and delicious spread, but you can elevate it by fermenting your fruit in honey first. This process brings out a naturally sweet, tangy flavour and creates a probiotic-rich treat that’s perfect for your morning toast, yogurt, or as a topping for desserts. The best part? It’s simple to make, requires minimal ingredients, and the fermentation gives your chia jam a unique bubbly, frothy twist.
Here’s how to make this elevated chia jam, starting with a honey-fermented berry base.
Ingredients
• 2 cups fresh berries (any type works well, such as blueberries, raspberries, strawberries, or blackberries)
• Raw honey (enough to cover the berries, about 1.5 to 2 cups)
• 1 cup chia seeds (or about equal to the berry mixture after fermentation)
Equipment
• Glass jar with lid (mason jars work well for this)
• Coffee filter or cheesecloth to cover the jar
• Rubber band or canning ring to secure the cover
• Spoon for stirring
Step-by-Step Instructions
1. Prepare the Berries
Start by gently washing and drying the berries to remove any dirt or debris. You can use a single type of berry or mix different varieties for a more complex flavour. If you’re using larger berries like strawberries, consider slicing them into halves or quarters to help them break down during fermentation.
2. Ferment the Berries in Honey
Place the berries into a clean glass jar and cover them with raw honey. You want roughly equal parts berries and honey by volume; this should be enough to fully coat and immerse the berries. Raw honey is essential here because it contains natural enzymes and beneficial bacteria that help kick-start the fermentation process.
Give the mixture a gentle stir to ensure all the berries are coated and submerged in the honey. As the berries release juice over time, the honey will become more fluid.
3. Cover and Ferment
Top the jar with a coffee filter or piece of cheesecloth to allow airflow while keeping dust or pests out. Secure it with a rubber band or canning ring. Place the jar in a cool, dark place (like a pantry or cupboard) at room temperature and let it sit for about a week.
4. Check for Fermentation
After a few days, you should start to notice bubbles forming around the berries, a sign that the honey is fermenting. The mixture may also become frothy and have a mild, fruity aroma. Give the mixture a gentle stir every day or two to encourage even fermentation and release any trapped gases. If you notice any mold or an off smell, discard and start over.
Ferment for 5-7 days, depending on the flavour you want. Longer fermentation can give the mixture a more tangy, effervescent quality. Taste along the way, and when it reaches the flavour you like, it’s time to move on to the chia jam step.
5. Add the Chia Seeds
Once your berries have fermented to your liking, remove the coffee filter or cheesecloth. Stir in chia seeds, using roughly equal parts chia seeds to the total volume of honey-berry mixture. The chia seeds will absorb the liquid from the berries and honey, thickening into a jam-like consistency. Stir well to distribute the seeds evenly.
6. Let it Thicken
Cover the jar with a regular lid and place it in the refrigerator. Allow it to sit for at least 1-2 hours, though overnight is best, to let the chia seeds fully expand and the mixture thicken. You can add more chia seeds if you prefer a thicker jam or a little water if it’s too thick for your taste.
Tips and Serving Suggestions
• Storage: This chia jam can be stored in the refrigerator for up to 2 weeks. The flavour will continue to develop slightly over time.
• Serving Ideas:
• On Toast: Spread it on your favorite bread or toast for a sweet, probiotic-rich breakfast.
• In Yogurt: Stir it into yogurt for a pop of flavor and texture.
• As a Topping: Use it to top oatmeal, pancakes, waffles, or desserts like cheesecake and panna cotta.
• With Cheese: Pair with soft cheeses like brie or ricotta for a unique addition to a cheese board.
• In Smoothies: Add a spoonful to smoothies for a little extra fiber and flavor.
Why This Method Works
• Fermentation: Fermenting the berries in raw honey brings out their natural sweetness while adding a slight tang and beneficial probiotics. Honey is naturally antimicrobial, so it creates a safe, low-risk environment for fermentation.
• Chia Seeds: Chia seeds are packed with fiber and absorb up to 10 times their weight in liquid, which makes them perfect for thickening jams without added pectin or sugar.
By starting with honey-fermented berries, this chia jam goes beyond a simple spread to offer a complex, probiotic-rich addition to your meals, with the added benefits of fibre, omega-3s, and antioxidants. Enjoy this easy and delicious twist on traditional jam-making!
