recipe #19 - Chia Seed Preserves

To say I've become a bit obsessed with chia seeds would be an understatement. Not only have I been making my own chocolate chia seed pudding for breakfast at work for a few weeks now (recipe to come, once I take a proper photograph of it and not a silly instagram), but I have also been adding them into everything under the sun; sauces, salads, etc. They are chock full of health benefits including fiber and omega 3 to name a few.  When I saw that Oh She Glows had made a jam recipe, I knew I had to make my own or three, peach, peach-raspberry and blueberry.

1. Peach 2. Peach-Raspberry 3. Blueberry

Here's my adaptation for peach preserve:

Ingredients:

-3 cups pealed and cut up peach pieces
-2 tbsp honey
-2 tbsp chia seeds

1. In a medium pot, add peaches and honey, bring to a boil at a low heat level.
2. Once boiling, turn down the heat and mash up the fruit for around five minutes.
3. Stir in chia seeds and let it thicken for twenty minutes, stirring frequently.
4. Remove from heat and let cool; add to jar/container. It lasts in the fridge for around a week.

*For peach-raspberry/blueberry preserve:

I used the same recipe as above, however I used maple syrup instead of honey.

I've been enjoying mine with oatmeal in the morning. It makes it taste like pie filling. Other uses on waffles/pancakes/chia seed pudding/toast/etc.

-mjb