I’m back and I have the most summery, refreshing recipe to share with you today!
This Quick-and-Easy Vanilla Chia Cantaloupe Jam is the perfect condiment to stock up on in your refrigerator for these hot months to come, especially if you’ve got a slight phobia of the whole canning process and can’t bring yourself to make true, legit “jam” (oh hi, hello, that’s me!)
Yes, that’s right, even yours truly has a few things on her “yet to conquer in the kitchen” list, and homemade jam is one of them. To be honest, my in-laws are experts in this regard and always keep our pantry loaded with allll the flavors of fresh jam you can imagine – grape, strawberry, blackberry, you name it! So I’ve really had no reason to make my own. Until now, that is.
But first, let’s catch up on our lives for this past week-and-a-half! I so appreciate your patience and understanding as I took a much-needed break from allll work. It was really nice not having to break my back getting content pre-loaded before I left, and being able to (mostly) stay away from my computer and phone during our entire trip which, speaking of, was AMAZING. Much more like the honeymoon we expected and dreamed of – no hurricanes for us to get caught in this time!
I’ll be working on a Travel Diaries recap all about Kauai soon, but in the meantime I want to tell you all about this Quick-and-Easy Vanilla Chia Cantaloupe Jam!
I’ve had the idea of cantaloupe jam on my content list for a while now. In fact, it’s been so long that I can’t even remember what my original inspiration was. But it’s safe to say that cantaloupe jam isn’t a jam flavor you see every day, and it becomes even more of a treat when it involves no “canning” and fresh vanilla extract and chia seeds. Plus, it’s so delicious!
So here’s the scoop: All you need as far as special equipment is a blender and a couple of resealable glass containers. I used Mason jars (which do not need to be sterilized for this recipe like most jam recipes require) but you can really use any sort of glass Tupperware.
And, aside from the special equipment (which, let’s be real, is not that “special”), this Quick-and-Easy Vanilla Chia Cantaloupe Jam involves only FIVE ingredients!! That’s right, just five. The hardest part about it is going to be waiting overnight for those chia seeds to expand and really set that jam up so it’s the perfect, spreadable consistency.
Once your Quick-and-Easy Vanilla Chia Cantaloupe Jam has set up overnight, the possibilities are endless. Spread it on any baked good, or toast up some bread and slather it with cream cheese before adding a layer of the jam on top. You could also swirl it into some Greek yogurt and top with crunchy granola. Any way you eat it, it’s going to be delicious!
The only word of caution I would share about this recipe is, because you do not go through the full-on canning process, there is a time stamp on it. You’ll want to keep the jam in the refrigerator throughout its lifespan, which will basically be just as long any sliced cantaloupe would stay fresh in your refrigerator. So eat up! Don’t cherish it too much because it won’t last forever 😉
Grab the recipe below, and I’ll be back in action on Friday with a brand new drink recipe to share with you all!
This tasty jam requires no special canning and comes together in less than 10 minutes. The hardest part is waiting for it to set overnight!
- 6 cups cubed cantaloupe (about 1 medium cantaloupe)
- 1/4 cup fresh lemon juice
- 3 tablespoons high-grade maple syrup
- 1/2 teaspoon vanilla extract
- 1/3 cup chia seeds
Combine all ingredients in a blender and blend on medium speed until well-combined and a smooth yet thick liquid forms. Pour mixture into three or four small Mason jars, seal and refrigerate overnight before enjoying.