Experiment No. 008— Chia Jam Lab (Classic & Variant Framework)
Scope
A no-pectin jam framework using chia seeds or starch; works for fruit, savory, and spicy builds.
Objective
Provide a flexible system for rustic (seedy) or smooth jams with classic and globally inspired infusions.
Prep & Cook Time
Prep: 5 min · Cook: 10–15 min · Chill: 30 min · Yield: ~2 cups
Method / Technique Type
Reduction → Gelation (chia hydration or starch slurry) → Flavor infusion
Formula — Weight, Volume, Ratio %
Weight = accuracy · Volume = accessibility · Ratio % = balance and easy scaling
Base Chia Jam (100%)
Fruit purée or mash: 300 g, 2 cups, 75%
Chia seeds: 40 g, ¼ cup, 10%
Sweetener (honey/maple/agave): 40 g, 3 Tbsp, 10%
Lemon or lime juice: 20 g, 1 Tbsp, 5%
Starch-Thickened Jam (≈98–100%)
Fruit purée or mash: 300 g, 2 cups, 80%
Sweetener: 40 g, 3 Tbsp, 10%
Lemon or lime juice: 20 g, 1 Tbsp, 5%
Cornstarch (or arrowroot/tapioca): 10 g, 1 Tbsp (slurry in 2 Tbsp cold water), ~3%
Procedure — Chia Method
Cook fruit 5–10 min to soften → Stir in sweetener + citrus → Stir in chia; simmer 1–2 min → Chill 30 min to set.
Procedure — Starch Method
Cook fruit + sweetener 5–7 min → Whisk in starch slurry; simmer 1–2 min to glossy → Off heat; stir in citrus → Cool.
Variant Matrix (quick picks)
Classic Concord Grape (+splash red wine) · Apple-Cinnamon (+nutmeg) · Sparkling White Grape (+2–3 Tbsp sparkling) · Sake Pear (+ginger) · Spicy Cherry (+chili) · Strawberry (+vanilla) · Blueberry-Lavender · Tomato Jam (+smoked paprika) · Sundried Tomato (+olive oil) · Jalapeño Jam (+honey) · Peach Habanero.
Conversion Laws
JAM01-001 — Hydration Law: 1 Tbsp chia gels ~¼ cup liquid.
JAM01-004 — Gelation Law: 1 Tbsp starch thickens ~2 cups fruit.
JAM01-006 — Dual-Bind Law: Starch + chia = firmer set, less seediness.
Science Callouts
Chia absorbs 10–12× its weight; starch gelatinizes on heat for a smooth set.
Serving Notes
Yogurt swirls, toast, cheese boards; glaze ribs with Peach-Habanero; fold Strawberry into muffins.
