I have been making this jam quite frequently in the last few months. I mainly use this jam in my vegan chocolate white bean chia muffins that I make almost weekly. But this jam is perfect on toast (simply on its own or paired with peanut butter) or corn thins. I love this recipe as it is so easy to make and only requires three ingredients (raspberries, chia seeds and lemon juice). It usually takes me 20 minutes at the most to make this raspberry chia jam. It is not only preservative free and has no added thickeners, but also sugar free (the only sugar is the sugar from the raspberries) and vegan.
I hope you get the chance to try and make your own raspberry chia jam. and I hope you enjoy this recipe as much as I have. As always, let me know what you think of this recipe. If you like what you see on my blog, please follow me on this blog and/or follow me on Instagram for some food porn.
For those of you counting calories or macros, please use the table below as a guide.
Makes a 250g glass jar (20 servings)
- 2 cups raspberries (frozen or fresh – I used frozen; you can also use other berries);
- 2 tbsp chia seeds; and
- 1 tbsp lemon juice (you can use more or less depending on how tangy you prefer your jam);
- Place the raspberries and lemon juice in a saucepan on medium-high heat;
- Allow the raspberry mixture to cook until bubbles start to form and the raspberries begin to break down. Stir the mixture from time to time;
- If you are like me and prefer your jam on the smoother side, you can use a fork or a potato masher to further break down the raspberries;
- Once the raspberry mixture reaches your preferred consistency, switch off the stove and stir in the chia seeds. The chia seeds act as a thickener and will thicken the raspberry chia jam;
- Once the raspberry chia jam has cooled, you can transfer it into a glass jar. Store in the freezer for up to 3 months. I usually remove the jam from the freezer 30-45 minutes before I have/use it;
- Enjoy 🙂