Simple yet delicious Wolfberry Jam made quickly with just four ingredients – wonderful to spread on fresh sourdough bread for the ultimate breakfast treat!
Wolfberries (or dried goji berries) are one of the best superfoods. A mere 1 oz of goji berries holds 150%of the recommended daily amount of vitamin A.
Not only that, they are rich in vitamin C, iron, calcium, fiber and antioxidants. Low in calories, they are great for a snack or sprinkled on homemade desserts. Mix them in your smoothie or make your own trail mix and energy bars.
What is a Wolfberry?
A wolfberry or, goji berry, comes from the Lycium Barbarum plant. It has been used as food and medicine in China for over 2,000 years. Now, you can buy a variety of food containing wolfberries – from cookies to juice, smoothies, and much more.
Not only are they healthy for you, they are an anti-aging agent and weight loss aid. In a time when strengthening our immunity is important, they are also a natural immunity booster.
As a natural immunity booster, the high antioxidant levels in wolfberries can help to round up free radicals in your immune system and thus slow down aging.
This wolfberry jam recipe is a simple way to make a delicious treat without having to pull out the canner. Soak one cup of dried wolfberries in a small saucepan with one cup of water for one hour.
Then, bring the saucepan to a boil – turn down the heat and add the honey and lemon juice. Boil for ten minutes, then carefully remove from the heat. Stir in the chia seeds and allow the jam to sit for 15 minutes until it has thickened up. Then spoon into an airtight jar and refrigerate until ready to use.
- 1 C wolfberries
- 1 C water room temperature
- 1 Tbsp honey
- 1 Tbsp lemon juice
- 3 Tbsp chia seeds or see alternative in notes below
- Soak wolfberries in a small saucepan in water for one hour without heat.
- Mash the wolfberries or use a blender to blend it to a puree. Pour back in the saucepan and add the lemon juice and honey and bring it to a boil. If using agar agar instead of chia seeds, add at this time.
- Boil for ten minutes, stirring often.
- Remove from the heat. If using the chia seeds. add at this time and stir well. Allow to sit until cool.
- Transfer to a small, airtight container and refrigerate. Use within one week.
- Refrigerate and use within one week.
Did you try making this wolfberry jam? If so, please take a minute to rate the recipe above, and feel free to tag me at @RebootedMom in your Instagram post!