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Oregon Grape Chia Seed Jam

Aubrey Mundell



  • 2 C Oregon Grapes
  • 2 Tbs sugar
  • 1/2 lemon
  • 2-3 Tbs chia seeds
  • 1/4 C sweetener of choice (sugar, honey, maple syrup etc.)
  • Cheesecloth


Place 2 C of Oregon Grapes in a small saucepan and sprinkle 2 Tbs of sugar over the top of them. Stir and heat on medium until a slight syrup starts to form. At this point you will want to get a potato masher and start squishing the Oregon grapes to release their juice. Once you feel that you have smashed as much juice out as possible, remove from heat and set aside to cool slightly.

Line a small berry strainer with cheesecloth and place it on top of a 4 C glass measuring cup. Strain the Oregon grape juice mixture from your pan through the cheesecloth lined berry strainer into the glass measuring cup. Let it sit for a minute or two to allow as much juice to drain out as possible. Gather the cheesecloth from all four sides and twist and squeeze the Oregon Grape pulp to extract the last of the juice (Be careful, it will be HOT! You may wish to let it cool for a bit longer before proceeding with this step). Compost your left over pulp. You now have your base for your jam.

Add the juice of 1/2 lemon, 1/4 C sweetener of choice, and 2-3 Tbs of chia seeds to the glass measuring cup with the Oregon Grape juice and mix well. Let this mixture sit on the counter for 5 minutes or so to allow the chia seeds to work there magic and start forming the jell that will hold your jam together. After 5 minutes, mix again and pour your Oregon Grape Chia Seed Jam into your jar of choice and refrigerate. This will last in the fridge for up to 2 weeks.