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
Units
Scale
- 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.
