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Summer Chia Peach Jam

If you’re like me, you don’t care much about the intro to a recipe on a blog – you just want the ingredients and step-by-step instructions. So, with this in mind, below you’ll find the recipe for a delicious summer chia peach jam. But, if you’re curious why I love it so much and how I use it, check out what I’m calling the “recipe conclusion” at the end. Either way, I hope enjoy this delicious jam as much as we did!


· 3 Ripe Peaches (or half a bag of frozen peaches, thawed)

· 1 Tsp Ground Cinnamon

· 1 Tsp Ground Nutmeg

· ¾ Cup Water

· 2-3 Tbls Chia Seeds

1. Peel peaches. I like to use a veggie peeler for this. Another trick I like to use for peeling any fruit or veggie is to place a paper towel in your sink and peel the skins onto the paper towel (picture below). This makes clean up a breeze. Shoutout to my dad for teaching me that trick.

2. Cut peaches around the pit and slice. It doesn’t really matter how big the slices are because it will all get blended.

3. Place peaches in a small saucepan and add cinnamon and nutmeg.

4. Add water, turn the heat to medium high, cover, and allow the mixture to boil for about 8 minutes or so. The liquid should start to get thicker, and the peaches will begin to break down.

5. Let the mixture cool slightly, transfer the peaches and water to a food processor or blender, and pulse until the mixture is a puree.

6. Pour mix into a storage container, add the chia seeds, and mix. The more chia seeds you add the thicker your jam will be, so add 2 tablespoons if you like a thinner jam or 3 tablespoons if you like it thicker.

7. Let the mixture cool completely, cover it, and let it sit in the fridge for at least 4 hours. The longer it sits the thicker it gets.

8. Eat it up!

If you’ve stuck around to read this recipe conclusion, you’ll be glad you did. First, let’s talk about why I love this recipe. Number one – it’s delicious without added sugars. And while this is important for everyone, it’s even more necessary for your kiddos. The American Academy of Pediatrics recommends avoiding added sugars as a regular part of your child’s diet anytime but especially under age two. So, this jam makes a perfect alternative to a store-bought jam loaded with sugar. The next reason I love this recipe? It’s versatile. You could make this same recipe with apples, pears, plums, strawberries, or even mango. It’s also great using fresh or frozen produce, so even when a fruit isn’t in season, you can buy it frozen and save some money. I recommend using fruit that’s in season though (because it’s cheapest) which is why this recipe is made with peaches.

Also, chia seeds are a super food. I love them so much they deserve their own paragraph. They are full of fiber, protein, antioxidants, and vitamins. This is great for digestion, gut health, skin health, and immunity. Even better - chia seeds are affordable. You can get a 12 oz bag for around $7, but because you use so little and they don’t expire quickly, the bag will last you a pretty good amount of time. They’re like little delightful edible beads of goodness. When you place them in a liquid, they take in the moisture and expand which acts as a thickener. It’s like magic.

Okay – now that I’ve made my love for chia seeds obvious, let’s finish up with how I use this jam. The following list is perfect for both parents and kiddos which makes it an easy addition when introducing solids**, feeding a toddler, or handing out snacks at soccer practice.

· As a spread on toast

· As a substitute for jelly on a PB&J

· On top of yogurt

· On top of cheese and crackers

· On top of a pancake or waffle

· In oatmeal

· In a smoothie

· On a spoon

**This jam is perfect to introduce to your baby as soon as they start solid foods. It’s great for spoon practice or added to any of the above foods. If you’re a parent of an infant age 4-5 months that has not yet transitioned to solid foods and you’re confused on how to do it, I can help. Check out my class page to sign up for Transitioning to Solids.

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