Tomato jam is my childhood companion for everything from breads to chapatis, parathas , theplas and even now this is the most frequently prepared jam in my house. The tradition continues.
Seasonal fruits do find their share in my kitchen but the good old Tomato found almost through out the season is one I can rely upon for a quick spread for breads. I have long since given up buying jams from stores on account of very high sugar content ,gelatin , pectin.etc.
I have been making jams with native palm jaggery and found them tasty with reduced sweetness too.
Why Chia seeds? Well why not ? I thought when I came across the amount of noise this little wonder seed has been making in the foodie world with chefs using this wonder seed in just about any dish elevating the nutrition profile .
The advantage of using Chia seeds is that it sets the jam well being gel like when moist, the seeds swell a bit and the texture looks great . The addition of raisins was to give added sweetness .
A quick video to see how its so easy !
A little note on Chia Seeds:
Chia seeds are considered the super food packing a lot of nutrition in its tiny seed.
It is only in the recent times , they have gained their share of recognition among super foods and now consumed by health conscious people all over the world.
though small in size, like a sesame seed chia seeds are among the most nutritious foods .. They are loaded with fiber, protein, Omega-3 fatty acids and various micro nutrients.
Chia seeds are said to help in regulating insulin levels. They can reduce insulin resistance and decrease abnormally high levels of insulin in the blood.
chia seeds can lower triglycerides, raise HDL cholesterol and reduce inflammation, insulin resistance and belly fat
Chia seeds are 40% fiber, by weight. This makes them one of the best sources of fiber in the world.
Chia seeds contain no gluten or grains. Therefore, all of the nutritional benefits of chia seeds can be obtained on a gluten-free diet.
A caution though…
Too much of anything even if a good ingredient is not good so have it in small quantities various dishes regularly….. a tiny pinch and enjoy the benefits .
In recent times we see it being used extensively in baked goods, smoothies, shakes, breakfast porridge , flavored yogurt, puddings and even as a substitute in eggless baking on account of its gel like properties. In Indian cuisine it is used in making biscuits, cakes, all kinds of baked goods, kheer, payasam, masala powders like chutney powder, ladoos , energy bites etc.