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September 5, 2017 By Yang 28 Comments

Raw Chia Concord Grape Jelly (5 Minute Instant Jam)

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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.

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.

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 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.

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.

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.

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.

Raw Chia Concord Grape Jelly

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.
5 from 9 votes
Print Pin Rate
Course: Breakfast, Condiment
Cuisine: American
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
Servings: 1 cup
Calories: 306kcal
Author: Yang

Ingredients

  • 1 cup Concord grapes (see recipe notes for substitutes)
  • 2 tbsp chia seeds
  • 2 tbsp maple syrup (or to taste)

Instructions

  • 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.

Notes

  1. 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. Ā 
  2. 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.
  3. 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.
  4. 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.
  5. Calorie calculation is based on the whole recipe.

Nutrition

Calories: 306kcal
Tried this recipe?Tag me @YangsNourishingKitchen on Instagram!
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Yang’s Nourishing Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites.Ā I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. For more information, see the full disclosure.

Filed Under: Autumn, Recipe Card, Recipes, Summer Tagged With: gluten-free, paleo, vegan, vegetarian

About Yang

I found cure naturally for my incurable fibromyalgia. I believe you too can heal from ailments by listening to your own body. Let me show you how to use traditional wisdom to heal and use food as medicine. Read More…

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Reader Interactions

Comments

  1. Janet says

    September 17, 2019 at 3:44 pm

    Can this jelly be made using just the grape juice liquid?

    I love your idea using chia seeds.

    Reply
    • Yang says

      December 4, 2019 at 8:15 pm

      I believe you can, but you will need to use more chia seeds to thicken.

      Reply
  2. Gay Gillespie says

    September 2, 2019 at 11:17 am

    I have a question about the grape seeds . Do they just get ground up with the skins?

    Reply
    • Yang says

      September 2, 2019 at 1:25 pm

      The ones I got are seedless. Yes, I definitely just grind up the skin. If you can’t get seedless grapes, I think it’s ok to try to crush and blend them like with the skin.

      Reply
  3. Lori says

    August 30, 2019 at 10:11 am

    My first concord grapes are ripe and ready. I love you jam idea. How do you deal with the seeds in the grapes? Is there a proper way to remove them that is the easiest?

    Reply
    • Yang says

      September 2, 2019 at 1:23 pm

      I think the ones I got are seedless. In your case, I would probably just try blending in the food processor.

      Reply
  4. K.m. says

    August 18, 2019 at 4:39 pm

    Do you think agave would be a good substitute for the maple syrup?

    Reply
    • Yang says

      August 18, 2019 at 11:34 pm

      In what way? Yes, I think the texture of agave syrup would work as a substitute for maple syrup. But agave is very high in fructose and low in nutrients, which doesn’t make it a very healthy sweetener.

      Reply
  5. Britt @ A Lil' Sweet, Spice, & Advice says

    September 13, 2017 at 6:38 pm

    That chia seed thickener for instant jam is genius! I can’t wait to try this recipe!

    Reply
    • Yang says

      September 20, 2017 at 12:22 pm

      Thanks, Britt!

      Reply
  6. Jean says

    September 12, 2017 at 10:46 am

    Such a great alternative to the store bought version which are usually laden with sugar and artificial ingredients! I love how simple these are to make. And the color is gorgeous!

    Reply
    • Yang says

      September 20, 2017 at 12:22 pm

      Thanks Jean! I agree with you. I generally find things I buy from the stores too sweet, so it’s nice to control my ingredients.

      Reply
  7. Christina Shoemaker says

    September 12, 2017 at 9:49 am

    YES!! We’d devour this in my house! And that color is AMAZING!!!

    Reply
    • Yang says

      September 20, 2017 at 12:19 pm

      Haha, thanks Christina!

      Reply
  8. Monique says

    September 11, 2017 at 9:20 pm

    Concord grapes are so beautiful aren’t they. They give such a wonderful colour to this healthy jam option, love it!

    Reply
    • Yang says

      September 20, 2017 at 12:19 pm

      Oh yes, that natural colour of Concord grapes makes the jam that much more appetizing!

      Reply
  9. Joni Gomes says

    September 11, 2017 at 8:15 pm

    Omg, I don’t thin kI’ve ever tried concord grapes before! Must find some!

    Reply
    • Yang says

      September 20, 2017 at 12:17 pm

      The Concord grapes are called the grapest grapes! They are less sweet but really are packed with the distinct flavours of grapes.

      Reply
  10. linda spiker says

    September 11, 2017 at 6:24 pm

    What a beautiful recipe. Love the chia seeds!

    Reply
    • Yang says

      September 20, 2017 at 12:14 pm

      Thanks, Linda!

      Reply
  11. Lindsey Dietz says

    September 11, 2017 at 3:09 pm

    So easy! I’ve never made jelly/jam because I don’t want to mess with all the pectin and canning, etc. THIS I could do!

    Reply
    • Yang says

      September 20, 2017 at 12:13 pm

      Lindsey, how funny! That’s exactly my thoughts too. ā˜ŗļø

      Reply
  12. Raia Todd says

    September 11, 2017 at 3:01 pm

    That jam is gorgeous! I’ve never tried making it with chia before. I can’t wait to try it. šŸ™‚

    Reply
    • Yang says

      September 20, 2017 at 12:12 pm

      Thanks Raia! There is little guilt eating it that’s for sure.

      Reply
  13. Emily @ Recipes to Nourish says

    September 11, 2017 at 3:00 pm

    I love Concord grapes so much! They’re my favorite and I look forward to them at the end of every summer. I haven’t seen any here yet, hopefully they’ll start showing up early fall.

    Reply
    • Yang says

      September 20, 2017 at 12:09 pm

      Emily, I hear you!!! We are more up north and the fall has come early for the Ontarians ā˜ŗļø

      Reply
  14. Renee says

    September 11, 2017 at 12:48 pm

    Love this idea! My kids will love helping make it and eating it! Thank you!

    Reply
    • Yang says

      September 20, 2017 at 12:07 pm

      You are welcome Renee! Have fun cooking with the little ones. ā¤ļø Working in the kitchen with them is truly the best way to teach children a healthy eating habit!

      Reply

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Born and raised in China, now living in Canada for the past 20+ years, Yang shares time-tested traditional wisdom from the east to the west, through nutrient-dense real food recipes.

Having healed herself successfully from illness labeled incurable, Yang uses her knowledge and experience to help others to achieve balance and well-being. Read More…

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