This jam is da’ JAM! Three ingredients, nothing you can’t pronounce, and you have jam that tastes better than anything you can buy in the store.
Have you ever tasted coronation grapes? They’re so concentrated, it’s almost wine-like! I bought a few bunches of some these BC Okanagan grapes the other day and decided to roast some up and make jam as a little experiment.
This 3-ingredient jam should be in everybody’s cooking back pocket. It’s so easy, so versatile, and I’m quite certain you have all the ingredients in your cupboard already: fruit, chia seeds and maple syrup!
I decided to roast the grapes first to bring out the flavour, but these grapes are so flavourful that you could definitely skip the roasting and still end up with a very tasty jam. If you go the roasting route, toss a bunch onto a parchment-lined tray and roast in a 425°F oven for 15 to 20 minutes, until the grapes start to burst.
Transfer the roasted grapes to a small sauce pan and place over a medium-low heat. Add the chia seeds and maple syrup and stir to combine. Use your spatula to mash up the grapes a bit, breaking down some of the unburst grapes to release more juice. Keep stirring the grape mixture to keep it from sticking to the bottom of the pan.
The chia seeds will expand and thicken the mixture. You will know the jam is thick enough when you can drag your spatula across the bottom of the pan and the grape mixture doesn’t spread back together.
At this point, remove the jam from the heat and spoon into a container with a tight-fitting lid. Let it cool in the container, uncovered, for a few hours and then cover and transfer to the fridge.
The jam will keep for in the fridge for a few weeks, tightly sealed.
- Serves: ½ cup
- Serving size: 1 tbsp
- Calories: 30
- Fat: 0.3 g
- Saturated fat: 0 g
- Carbohydrates: 7.1 g
- Sugar: 5.8 g
- Sodium: 0.9 mg
- Fiber: 0.5 g
- Protein: 0.3 g
- Cholesterol: 0 mg
- 250 g (1 bunch) coronation grapes
- 2 tsp chia seeds
- 2 tsp maple syrup
- Pre-heat the oven to 425°F and line a baking tray with parchment paper.
- Remove the grapes from their stem and place on the parchment-lined tray. Roast for 15 to 20 minutes, until the grapes begin to burst.
- Transfer the grapes to a small sauce pan and add the chia seeds and maple syrup. Over medium-low heat, stir the grape mixture, mashing up the grapes to release their juice.
- Stir occasionally to prevent the grapes from sticking to the bottom of the pan. After about 15 minutes, the jam will start to thicken and can be removed from the heat. You know the jam is thick enough when it sticks to the back of a spoon, or when you drag your spatula across the bottom of the pan, the jam doesn't spread back together.
- Transfer the jam to a container with a tight-fitting lid. Allow the mixture to cool at room temperature before sealing.