I remember very vividly, sitting at my grandmothers beachhouse as a child eating muscadine grapes. They were a new found fascination of mine. Other than the obvious seed annoyance, the unique flavor they posessed had me hooked at the first bite. Thus began my love for all things muscadine. I couldn’t get enough of that sweet unique flavor, and would literally eat them in my state of bliss for hours. In fact, on our yearly Christmas trip to a family cabin in North Carolina, the vacation wasn’t complete without a jug of muscadine cider to take home. As a grown up, I can now appreciate muscadine in so many forms. One of my FAVS is a local muscadine wine from the San Sebastian Winery in St Augustine, FL. It’s good yall. In fact, so good, they now sell it in most Publix grocey stores. Muscadine wine + Publix subs = true love.
I don’t typically buy muscadines just in grape form anymore. The seeds seem like more trouble as an adult for some reason, and when you don’t have much time to waste, fighting grape seeds doesn’t seem like the smartest way to use that time. However, towards the end of summer, I will get a delivery of muscadines in my produce delivery box. This year I had a beautiful batch of figs laying around as well, so the idea of pairing two seasonal fruits sounded like a good idea. Adding some chia seeds to the mix and this combination makes the perfect superfood jelly to top on everything. I’ve eaten it on peanut butter, a spoon, plain bread, a spoon, cottage cheese, a spoon, rice cakes, a spoon, etc. Did I mention a spoon? It’s that good. Really, it doesn’t need a vessel, just a way to get to my mouth…
Muscadines are a great source of vitamin C and potassium. They also contain resveratrol with has anti-inflammatory properties. I love that you can use the natural sugars in the fruit without a need for loads of added sweetener. Try this healthy snack idea to refuel during the day: 1 brown rice cake topped with 1/2 cup low fat cottage cheese, 2 tbsp Muscadine Fig Chia Jam and 3 tbsp sliced almonds. The macros come in nice and easy at 285 calories, f11/c35/p16.
If it can make a rice cake look good, this jelly is my new jam.
Much love from my table to yours,
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Muscadine Fig Chia Jelly
A delicious sweet chia jelly made with seasonal muscadine grapes and fresh figs.
- 12 oz Fresh Figs, sliced in half and stems removed
- 30 Red Muscadine Grapes approx 1 cup
- 2 tbsp fresh lemon juice
- 2 tsp vanilla extract
- 1/4 cup chia seeds
Place figs, grapes, lemon and vanilla in a medium saucepan. Add 1/4 cup water. Bring to a boil and simmer uncovered approx 20 min or until grapes have popped open and softened. Remove from heat. Using a fine mesh strainer, filter mixture into a bowl, pressing firmly as to "juice" the ingredients, leaving seeds and skins in the strainer. Discard seeds and skin when done. This process is easiest to do in batches. Add chia seeds and stir well. Let sit for 10 min and stir again. Place in a jelly jar or sealable container and let sit in the refrigerator overnight. The jelly will gel nicely, but still have a nice spreadable consistency. Place on everything and enjoy!
Try this healthy snack idea to refuel during the day: 1 brown rice cake topped with 1/2 cup low fat cottage cheese, 2 tbsp Muscadine Fig Chia Jelly and 3 tbsp sliced almonds. The macros come in nice and easy at 285 calories, f11/c35/p16.