An easy to make Pectin Free Mixed Berry Jam. 5 minutes of your time with a handful of ingredients. A must try for Jam lovers.
My mom shared this recipe with me for Pectin Free Mixed Berry Jam. This recipe is so versatile that you can use any type of berry you want!
While I usually use fresh berries, on a few occasions I used the frozen variety. You just need to defrost them and strain them to limit the amount of juice you are transferring to the pot.
Probably like most of you, I love a good peanut butter and jam sandwich. I like mine on a nicely toasted sesame bagel. If you've seen the prices for jams recently, you will appreciate this cheaper alternative that is super easy to make.
If you are not familiar with the benefits of using Chia Seeds, check this out:
- Good Source of Protein
- High in Nutrients
- Good for Digestion
- Increases Energy and Endurance
- Naturally Filling
Now that you know how awesome Chia Seeds are, do yourself a favor and give this recipe a try! You can also try this Mixed Berry Chia Seed Jam for a little variety.
BTW, this jam freezes fairly well. One of my loyal followers has shared with me that they have frozen and used this jam after a few months of being stored in the freezer.
Are you like me and ever wonder what the heck Chia Seeds are all about? I mean we see them in a lot of recipes these days. I decided to Google is and this is what I found out.
For more delicious like this one, make sure you check out my collection of Jam & Jelly Recipes.
📋 What Ingredients do I need
You will need the following ingredients to make this Mixed Berry Jam recipe: Strawberries, Rhubarb, Raw Honey and Chia Seeds.
🥣 How to Make Pectin Free Mixed Berry Jam
If you are using frozen berries, thaw them out according to directions.
Add all ingredients in a blender and purée for no more than 5 seconds until you reach your desired consistency.
Add fruit purée to a jar and refrigerate overnight. The chia seeds will gel, thickening the fruit puree.
🍳 Recipe Card
Pectin Free Mixed Berry Jam
- 1 ⅓ Cup Strawberries
- ⅔ Cup Rhubarb
- 2 Tbsp Raw Honey, or to taste
- 2 Tbsp Chia Seeds
- If you are using frozen berries, thaw them out according to directions.
- Add all ingredients in a blender and purée for no more than 5 seconds until you reach your desired consistency.
- Add fruit purée to a jar and refrigerate over night. The chia seeds will gel, thickening the fruit puree.
Any nutritional information provided on this site is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.