Raspberry Chia Jam
Stop buying jam from the store and start making your own at home like this one! I have been making this raspberry chia jam for years now, and it’s so delicious. You can also use other berries with this same recipe if you’d like, such as blueberry or strawberry. This jam is also high in omega 3 healthy fats and fiber, which is a definitely a plus! You can enjoy this jam with toasts, in yogurt bowls, desserts, or even by the spoonful!
What you will need
Raspberries – You can use fresh or frozen raspberries. I recommend using frozen because they are more cost effective and usually have more juice to them.
Chia Seeds – These tiny little seeds will expand a gel like substance when soaked in liquid. They are great for thickening jams and also provide omega fatty acids which are essential to our health.
Maple Syrup – This is the sweetener I prefer to use for the jam, but you can substitute with honey or monk fruit.
Filtered Water – Adding some filtered water will help when it’s simmering and reducing down on the stove.
How to make the raspberry chia jam
In a small sauce pan over medium heat, add the raspberries, filtered water, and maple syrup. Bring the mixture to a boil and then turn down the heat down to simmer. Let the mixture simmer for 15-20 minutes to reduce down and concentrate the juices.
Next, take the raspberry jam mixture off the stove and then add the chia seeds. Mix the chia seeds well with the raspberry mixture and then let it cool down and set for 30 minutes.
Add the raspberry jam to an air-tight container and store it in the fridge. Enjoy the jam within 2 weeks of making.
Other recipes you will enjoy
Raspberry Cashew Snickers Bars
Raspberry Chia Jam Filled Chocolate Hearts
Raspberry Chia Jam
Equipment
- 1 small sauce pan
Ingredients
- 3 cups fresh or frozen raspberries(I use frozen because they are more cost effective)
- 1/4 cup chia seeds
- 1/2 cup filtered water
- 1/3 cup maple syrup or honey
Instructions
- In a small sauce pan over medium heat, add the raspberries, filtered water, and maple syrup.
- Bring the mixture to a boil and then turn down the heat down to simmer. Let the mixture simmer for 15-20 minutes to reduce down and concentrate the juices.
- Take the raspberry jam mixture off the stove and then add the chis seeds.
- Mix the chia seeds well with the raspberry mixture and then let it cool down and set for 30 minutes.
- Add the raspberry chia jam to an air-tight container and store it in the fridge.
- Enjoy within 2 weeks of making.
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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