Ever since I got Amy Bronee’s The Canning Kitchen for my birthday, I’ve been super excited about making jam and canning stuff. I don’t have any of the equipment needed for traditional canning, but I’m going to borrow some or find it on sale and then really go to town. This is a super quick recipe and doesn’t involve any fancy equipment. The chia seeds help the jam thicken up where pectin would in traditional jam. The other big difference is that this does have to be kept in the fridge since it is not acidic enough, nor is it heat sealed or put in a sterile jar. And you’ll notice from the picture that it doesn’t turn out all nice and clear like normal jam. The chia seeds make it more cloudy. I used fresh, Ontario peaches for this, which was awesome since they ripened way faster than I thought they would. I’d also like to play around with grilling peaches while they’re still in season so we’ll see how that goes.
For more fun with chia seeds (because they really are super fun), check out the Dairy-Free Chocolate Chia Seed Pudding I made earlier this summer.
So I mentioned in my last post that I was going to try Crossfit this week. So here’s what happened: I went to check out Crossfit Stratford and they were awesome and let me try a session before I join, so I went in on Wednesday morning. There was a nice little warm-up with foam rolling and dynamic stretching and some fun team stuff. And then there was the actual workout. There was back squats with a barbell (yeah never touched an actual barbell until then), dumbbell rows, kettlebell swings (I’m good at those!!!), and dumbbell overhead presses. While I was exhausted after, I left feeling like I’d done ok. I went to work, moved some kegs and linen bags, and went about my day. And then I woke up Thursday morning. I’m used to the soreness from running, which is centered in your legs but kinda hurts a little everywhere else. Or pilates, which is mostly core, sometimes butt and arms depending on the workout. No, this was my entire body. My arms hurt. My butt hurts (damn back squats). My core hurts. My quads hurt. My back hurts. My shoulders hurt. Going up a flight or stairs is difficult. So obviously I’m joining and going back next week.
The jam recipe makes roughly 3 cups of jam and can be kept in the fridge for up to 2 weeks.
- 9 small peaches
- 1 tbsp lemon juice
- 1 tbsp white sugar
- 3 tbsp chia seeds
- In a medium-sized pot, bring water to a boil.
- Using a slotted spoon, place 3 peaches at a time in the water for 20 seconds. Remove from water. You’ll be able to slip the skins right off them.
- Cut the peaches in half and remove the pits.
- Place all the peach halves in a large blender and blend until smooth.
- Add the lemon juice, sugar, and chia seeds, and blend until there are no visible whole chia seeds left.
- Transfer jam to a jar or other air-tight container.
- Place the jar in the fridge over night. It should thicken up by then.
- Serve on toast, with yogurt, on muffins, on ice cream… You get the idea!