There is always a jar of this Raspberry Chia Jam in my fridge. Each week, I make a fresh batch and have it spooned on my porridge for breakfast, mixed with some coconut yoghurt for dessert or slathered on some warm gluten-free bread as a treat. This recipe is so good I recommend making a double batch at least!
Store-bought jam is loaded with sugar (that’s why it lasts so long in your pantry). This recipe uses all-natural ingredients and is a healthy option for the whole family. Feel free to swap the raspberries for strawberries, blueberries, or blackberries.
About Chia Seeds: These seeds are an amazing superfood that contains numerous health benefits. They’re a rich source of protein, vitamins E & B-complex and minerals such as calcium, magnesium, boron, zinc, strontium, and iron. They are higher in omega-3 fatty acids than any other food and are known to be particularly beneficial for chronic inflammation, heart disease, brain function, and autoimmune diseases. Chia seeds are a great “brain food” known to help improve memory, sharpen focus and concentration skills, and reduce brain fog and forgetfulness. They are also incredibly high in antioxidants and are a great food to help absorb toxins from the body and releasing them.
Raspberry Chia Jam
Allergy Info
5 minutes
10 minutes
1 small jar
Ingredients
- 2 cups frozen raspberries
- 2 tbsp chia seeds
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 2 tsp maple syrup
Instructions
- Place the raspberries in a medium-sized pot over medium heat. Heat the berries, stirring occasionally, and as they melt, use the spoon to break them down to a smooth consistency. This should take about 10 minutes.
- Next, add the chia seeds, lemon juice, lemon zest, and maple syrup. And stir to combine.
- Remove from the heat and allow to cool for five minutes.
- The jam will thicken up during this time, so give it another stir before transferring to an airtight container.
- Store in the fridge for up to one week or freeze for up to six months.
Recipe Notes
Variations:
- For variety, swap the raspberries for strawberries, blueberries, or blackberries.
- Chia seeds are optional but highly encourage adding in due to their high nutritional benefits.
Storage:
- Store in the fridge in an airtight container for one week or freeze for up to six months.
2 Comments
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Hello What is the shelf life?
Hi Janie. It’s in the recipe notes: Store in the fridge for up to one week or freeze for up to six months.
Enjoy! Sharon xx