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  • Mar 26th 2019
  • 0 comment


  • 2 tablespoons chia seeds
  • 4 cups fresh blueberries
  • 2 cups fresh raspberries
  • 1x 7cm piece fresh ginger, peeled and cut in half
  • 1 cup sugar


  1. Soak chia seeds in 3 tablespoons water for 15 minutes.
  2. Attach KitchenAid® Fruit and Vegetable Strainer to your KitchenAid® Stand Mixer. Position bowl under strainer to catch fruit as it strains. Set mixer to speed 4 and place blueberries, raspberries, and ginger into the hopper to grind.
  3. Stir in sugar and chia seeds. Let sit 15 minutes at room temperature. Transfer fruit mixture to saucepan and bring to a gentle boil over medium-low heat. Reduce to low and simmer 15-18 minutes until the mixture begins to thicken.
  4. Test to see if jam is at the gel point by dropping a teaspoon onto a chilled plate and setting in freezer for 1 minute. If jam has gelled, surface will wrinkle when the edge is pushed with your finger.
  5. Transfer jam to airtight containers and store in freezer up to 2 months.
  6. Store sauce in jar with tight-fitting lid up to 1 week.