Raw grape jelly is a great alternative to cooked ones preserving many of the heat-sensitive antioxidants and enzymes, let alone how much easier it is to whip up a batch. To be honest, I never have pectin stored in the pantry, so these chia seeds are life-savers on days I run out of jam. They thicken up fruit puree in no time while no cooking is required at all. I nicknamed the recipe “instant jam” owing to the fact that I made this raw chia Concord grape jelly in under 5 minutes. This raw grape jam is also vegan and paleo.
Chia seeds are high in fiber, omega-3, plant protein, vitamins and minerals. They can be eaten raw or cooked, whole or ground, which makes chia seeds so versatile in recipes. The key to this instant jam is to grind up the chia seeds in a coffee grinder first before mixing with the grape puree. Whole chia seeds will take some time to absorb water and expand. Ground chia seeds work as a thickener Instantly.
Raw Chia Concord Grape Jelly
- 1 cup Concord grapes (see recipe notes for substitutes)
- 2 tbsp chia seeds
- 2 tbsp maple syrup (or to taste)
- Grind chia seeds in a coffee grinder into a fine powder.
- Puree 1 cup of grapes in a food processor until the skins are broken down.
- Add the chia seed ground and maple syrup into the food processor. Whiz again until all ingredients are well mixed. I don't like my foods very sweet, so 2 tbsp of maple syrup seems right for me. Now it's time to have a taste and adjust the sweetness if needed.
- Store in a sealed glass jar in the fridge for 3-5 days.
- You may substitute Concord grapes with another kind of grapes. Concord grapes give a nice deep purple colour to the jelly, but they are a bit on the sour side. Other variety of grapes tend to be sweeter than Concord grapes. If you are like me, who doesn't have much of a sweet tooth, you may want to skip or reduce the maple syrup or any other added sweeteners when using a variety of grapes already quite sweet.
- Feel free to substitute grapes with other fruits, and watch out for the amount of chia seeds required. Adjustment may be needed depending on how juicy the fruits you use.
- Instead of grinding up the chia seeds, alternatively they can be used whole to thicken the jam. Expect to wait for at least 30 minutes for the whole chia seeds to soak up the fluid. This is an option for make ahead, instead of an instant jam.
- Raw jams are best made in small batches. Extra jams that can't be finished in 3 to 5 days can be stored in freezer.
- Calorie calculation is based on the whole recipe.