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
1 small jar
- 2 cups frozen raspberries
- 2 tbsp chia seeds
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 2 tsp maple syrup
- 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.
- 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.
- Store in the fridge in an airtight container for one week or freeze for up to six months.
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