• about
    • Family
    • Real Food Recipes
    • Farm & Garden
    • Health & Fitness
    • Natural Beauty
    • Travel
    • Healthy Fertility & Pregnancy
    • crock pot breakfast
    • baby eats clean (and toddlers too!)
    • contact
Menu

Hettman Homestead

Street Address
City, State, Zip
Phone Number

Your Custom Text Here

Hettman Homestead

  • about
  • blogs
    • Family
    • Real Food Recipes
    • Farm & Garden
    • Health & Fitness
    • Natural Beauty
    • Travel
    • Healthy Fertility & Pregnancy
  • e-books
    • crock pot breakfast
    • baby eats clean (and toddlers too!)
  • contact us
    • contact

Healthy Homemade Jam

March 30, 2015 Mckenzie Hettman
never miss a recipe! follow us on facebook

My kids love the classic peanut butter and jelly combination, but I found myself struggling to find jelly at the store that didn't have added sugars (and wasn't super expensive). I decided to try something a little different and my first attempt turned out great! It was naturally sweet and I even got a little protein into something that's usually just sugar. The chia seeds provide a small dose of protein (2 grams of protein in 2 tablespoons), and are the key to the gelatin-like texture that makes it "jam." All you need in addition to chia seeds is your choice of fruit!  Once you realize how simple this recipe is, you'll never buy jelly from the store again!

I shared the recipe for these delicious peanut butter & jelly bars with my good friends Scott and Whitney Carlson from He And She Eat Clean. We teamed up to make a healthy eating e-cookbook for baby and kid's food! The peanut butter & jelly bars are one of the many healthy and tasty recipes you can find in the book. Besides using this jam for making pb&j bars or sandwiches, we use it for sweetening greek yogurt and topping protein pancakes. Next time you're making a cake you could use this as the filling... mmm, raspberry & chocolate cake... *heavy breathing* 


Prep time: 5 minutes | Total time: 8 hours 5 minutes | Yields: 1 jar of jelly


Ingredients 

  • 16 oz organic frozen fruit
  • 4  TBSP chia seeds

Method

  1. Blend the fruit in a blender until smooth.
  2. Stir the chia seeds into the pureed fruit until combined. (do not blend- just use a spoon) 
  3. Pour the jam into an airtight container and store in the refrigerator for at least 8 hours. That's it! The jam will be ready to serve after that.

Notes

  • Store in the refrigerator for up to two weeks.
  • Use for peanut butter and jelly sandwiches, topping pancakes, sweetening greek yogurt, or these peanut butter and jelly bars.
  • For this recipe we used frozen strawberries, but have also tried frozen mixed berries. Both were great! 

jam.JPG
In j a m Tags vegan, raw, jam, jelly, breakfast, sandwiches, peanut butter, berries
← Sesame NoodlesChia Seed Pudding →

about us

profile1.jpg

Welcome! We are Brian & Mckenzie Hettman. Our goal is to bring you wholesome recipes and share our experiences with homesteading. Read more...



connect with us on instagram

Pulled pork verde stuffed avocados😍😋
Try this garlic artichoke dip if you’re hosting/attended a Super Bowl party🏈 My recipe uses Greek yogurt instead of mayonnaise for a healthy twist👍 P.S This recipe has only received extremely positive feedback and hundreds of people have made it (thanks Pinterest)🙃 #superbowl
👧🏼💭💡
I wasn’t planning on sharing my #bestnine but my heart melted a little when I saw that it was all pictures of my family! So sweet that my family was “liked” more than all the food pics. ❤️❤️
Follow your heart.
I remember when the office was still running and EVERYONE said they had a love like Jim and Pam. From the beginning Brian and I always said we were more like Michael & Holly.. Several years later and a couple beet farmers later, I think we're identifying more with Dwight & Angela😂 #bearsbeetsbattlestargalactica
Do you have a food you eat several times a week, every week? For us, it's this simple arugula salad😍 All you need is a heaping bowl of arugula (my favorite green), shaved Parmesan, olive oil, fresh lemon juice, cracked pepper, and course sea salt. #simplefancy
My garden is growing like crazy which means salad season isn't over yet❤️🥗
#MilliesVeggieGarden #Fajitas
Huckleberry scones😋 #summereats
This weekend was absolutely blissful🖤 For Huck's first camping trip, we went to the mountain and set up camp nestled in a field of wild Huckleberries. I mean how cute is that?! It was the coolest thing to have thousands of wild berries surrounding us and the view of Mount Adams was stunning!
I'm dreaming of fall after the last few days of cooler weather and even some rain! Definitely looking forward to the food more than anything😊 This delicata squash and kale salad with maple vinaigrette is the reason fall foods are so pretty🍁
“A true conservationist is a man who knows that the world is not given by his fathers, but borrowed from his children.” —John James Audubon

Trending Now: Paleo Carnitas Stuffed Sweet Potatoes

Paleo Carnitas

Our breakfast e-Cookbook is here!

Our breakfast e-Cookbook is here!


join us on facebook

Popular Recipes

Peanut Butter Chia Seed Protein Bites

Peanut Butter Chia Seed Protein Bites

Crock Pot Gingerbread Steel Cut Oats

Crock Pot Gingerbread Steel Cut Oats

Boursin Cheese & Garlic Asparagus Risotto

Boursin Cheese & Garlic Asparagus Risotto

Disclaimer: The material on this website is provided for educational purposes only and is not to be used for medical advice, diagnosis, or treatment. The conent of this site, its newsletters, information, and/or services is based on personal experience and opinions. Always consult your physician before beginning any exercise or nutrition program. Our website may contain affiliate links. Clicking or purchasing something through these links does not cost you any extra. We may receive a small commission which helps us keep the recipes, workouts, and educational information you love coming!