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GUYS!
I’M BACK!
Did you miss me?! I ended up taking an unplanned break from posting because colds, and life happened. BUT I return with the perfect spring time recipe for you!!!
3 ingredient raspberry chia jam!!! AKA any berry flavored jam you love! (I will discuss later, hold tight).
That’s right, today we are making homemade raspberry chia jam. And it couldn’t be any easier!
Here is all you need:
- frozen raspberries (yes, you can use fresh but I always just want to eat them…so I go for frozen)
- honey (or pure maple syrup), to make it sweet
- chia seeds – the magical fiber packed super food that is our thickener for this jam!!!
No refined sugar or pectin needed to thicken this amazing raspberry jam!!! Just beautiful, magical little chia seeds.
The chia seeds work as a thickener for our raspberry jam because when they are submerged in any kind of liquid they soak up said liquid and become sort of gelatinous.
This raspberry chia jam couldn’t be any easier to make. Here’s all you do:
- dump frozen raspberries in to a sauce pot.
- turn on the heat
- stir until raspberries are thawed and soft
- mash with potato masher to break up the raspberries
- stir in honey and chia seeds
- simmer for 10 minutes
- Cool. Transfer to a jar. Refrigerate and enjoy in so many delicious ways!!!
So EASY, fast, and crazy simple, right?!
Here are some ideas for enjoying this raspberry chia jam: Spread onto toast, or a bagel, muffin, or scone. Make a PB&J. Swirl it into yogurt, oatmeal, and even cottage cheese (trust me, it’s good). Use it to top ice cream or other desserts. Bake with it. Chocolate and raspberries are meant to be together.
Basically you need to make this raspberry chia jam and have a batch in your fridge for all the reasons you could possibly dream of. Agreed?
The fun part about making your own raspberry chia jam is that you can swap the raspberries for any other berry you want. Strawberries, blueberries, cherries, blackberries, mulberries (totally making some with wild mulberries from our tree this summer!), or even a mixed berries.
The basic concept is the same all you need to do is swap out the fruit.
Also, if you are looking for a real fun jam, try my peach lavender chia jam I made a few summers ago. It’s a little more work because you have to peel the peaches, but it’s worth it. Promise.
See, I told you this is the perfect spring time recipe. Raspberry chia jam is packed with fiber from those chia seeds. It’s easy to make, gluten free, vegan, and dairy free. AND just pretty much magically amazing! I know you’ll love it!
Be sure to check in on Friday because I have a recipe featuring this raspberry chia jam that you are not gonna wanna miss.
Oh, and if you want more chia recipes, try my chia puddings:
- matcha chia pudding with mango
- coconut banana chia seed pudding
- chocolate peanut butter chia pudding(my fave!)
Healthy pudding? Yes, it’s a thing!
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- Author: Emily Koch
- Cook Time: 15 mins
- Total Time: 15 mins
- Yield: 3 cups 1x
- Category: breakfast, snack, side, easy, healthy
- Cuisine: gluten free, vegetarian, vegan, dairy free, refined sugar free
Description
Raspberry chia jam is super easy to make, only takes 10 minutes. It’s naturally sweetened and great for spreading on toast, PB&J sandwiches, baking, and so much more!
Ingredients
UnitsScale
- 24 ounces (5 cups) frozen raspberries (see notes)
- 1/4 cup plus 2 tablespoons honey, or sub pure maple syrup for vegans
- 3 tablespoons chia seeds
Instructions
- Cook the raspberries: Add the frozen raspberries to a medium sauce pot. Start cooking the raspberries on medium low heat, stirring frequently. Once they have started to melt and are no longer frozen turn the heat up to medium high and use a potato masher to mash the fruit until broken down.
- Add remaining ingredients: Stir in the chia seeds and honey (or maple syrup).
- Simmer: Bring the jam up to a boil and reduce to a simmer. Simmer, uncovered for 10 minutes, stirring frequently. Once the jam has thickened and reduced slightly remove from the heat. It will continue to thicken as it cools.
- Cool and store : Allow the jam to cool completely and then transfer the jam to a mason jar or other air tight container. Once it is cooled you can also taste test and adjust the sweetness as needed. For best results allow it to chill in the fridge for at least 2 hours before using.
- Enjoy: Enjoy the jam spread on toast, bagels, muffins. You can swirl it into oatmeal, yogurt, cottage cheese, or even drizzle it over ice cream. Anywhere you would normally use store bought jam you can use this chia jam!
Notes
Raspberries: You could use fresh raspberries but you may need to add 1 to 4 tablespoons of water to give it a little liquid so they can cook down easier – this is a rough estimate of water needed.
You could use any type of berry you like here, blueberries, strawberries, cherries, blackberries, mulberries, etc. The cook time may vary depending on if you use a berry that might not break down as quickly, such as cherries and strawberries.
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