It’s sweet, it’s simple, and one half of the sandwich synonymous with childhood: Jelly. The problem is, it’s not all that nutritious, but with my easy to make recipe, it can be pretty healthy and damn tasty to boot. Did I mention there’s no added pectin?
Roasted Mixed Berry Chia Jelly (It's a mouthful!)
- 1 cup blueberries
- 1 cup blackberries
- 1 1/2 cups strawberries, halved
- 1 tbsp. coconut flour (optional)
- 1 lime, juiced
- 3 tbsp. agave
- 1 1/2 cups water
- 1/4 cup chia seeds
Preheat your oven to 325°F.
Grab a large or medium sized bowl (use a large one if you as messy of a mixer as me), and pour all of the berries into it. Cut your lime (lemon works too! in two and juice one half over the berries.
Measure out a tablespoon of coconut flour (Note: this isn’t required, but I think it helps keep the berries from leaking all of their juices onto the pan) and sprinkle over the fruit. Stir the berry mixture until all fruit is coated.
Next, take a baking sheet and line it with foil (easy clean up). Pour the berries onto the sheet and place it in the oven for 20 minutes.
After they are done roasting, take the berries out and let cool until the foil is safe to touch. Take a medium sized saucepan and dump the berries in. Take the other half of lime and squeeze it over the berries.
Then, measure 3 tablespoons of agave syrup and pour over the mixture. Mix and crush the berries, allowing their juices to come out.
Add 1 1/2 cups of water to the pan and heat over medium-high heat, careful not to ‘over-roast’ aka burn the berries.
Once boiling, turn down the heat to medium and cook for 10-15 minutes (depends on your stove).
Turn off the stove and take the pan off the heat. Cool for 10 minutes.
Grab a fine mesh sieve and the bowl you orginally used. Place the sieve over the bowl (hopefully you can secure it) and pour the berry mixture into it.
Allow the juice to drain into the bowl below (this will take 15-20 mins) without pressing the berries, as it will make your jelly cloudy.
Once all the juice has made it to the bowl, transfer it to a large glass measuring cup. Then, measure and add a quarter cup of chia seeds and mix well. Transfer the juice to a medium sized mason jar and immediately put it in the fridge.
After an hour, check the jelly and mix with a small spoon to ensure the chia seed are well-distributed and to avoid a clumpy jelly.
Continue to chill the jelly for another 4-5 hours and voila! Enjoy it with peanut butter for a superfood PB&J, top a chia pudding for a double dose of chia power, or simply spread on some toast.
Try it out and me know what you think in the comments. Any ideas for other fruit to use for chia jelly? I’m thinking of trying a kiwi strawberry recipe…
And one more thing… Happy (almost) beyrthday to the one woman who is definitely ready for this jelly and the inspiration for this post, BEYONCÉ! I still haven’t heard back from her about our joint birthday party…