Easy Raspberry Chia Jam
Homemade raspberry chia jam is simple to make and absolutely delicious. It only requires four ingredients and a saucepan. There is nothing complicated here at all. Just cook down the frozen raspberries on your stovetop until they break-down and release their juices. Then stir in chia seeds, maple syrup and a touch of vanilla extract. Transfer to a glass container and allow it to sit in your refrigerator overnight to thicken up. That's it!
The result is a sweet and tart jam that is spreadable and stir-able in your favorite dishes such as a blackberry oatmeal bake. I love to use this jam on toast, parfaits, oatmeal bowls, sandwiches or any place you would normally use regular jam. I also love to pair it with my berry smoothies and a drizzle of almond butter. So good!
The vibrant color is fun and the tiny chia seeds look (and feel) just like raspberry seeds. No one needs to know that this is secretly the healthiest jam out there.
This version is only lightly sweetened with maple syrup making it refined sugar-free. It is loaded with fiber and nutrients from the chia seeds and raspberries.
About Chia Seeds
Chia seeds resemble poppy seeds and are technically part of the mint family. Many consider chia seeds to be a “super food” as they offer important nutrients in just a few calories. According to the National Institute of Health, chia seeds are rich in fiber (1 tablespoon provides 19% of your recommended daily fiber), essential fatty acids (omega-3 and omega-6) and antioxidants that help prevent cell damage. They are high in calcium, iron, and magnesium (1 tablespoon provides about 8% of your recommended daily amount of these minerals).
When you combine chia seeds with water they essentially expand to form a “gel” (which is why they work so well in this jam recipe). This “gel” adds bulk to your stool, which keeps bowel movements regular and can help prevent constipation. The added bulk also may help you feel fuller longer so you eat less.
I hope you enjoy this raspberry chia seed jam recipe as much as our family does! It is gluten-free, grain-free, refined sugar-free, vegan, soy-free and nut-free. If you give it a try, please snap a pic and tag #eatingbyelaine and @eatingbyelaine on Instagram, Twitter or Facebook so I can see you enjoying your creations.
Other recipes you might like to try!
- Homemade Vegan Pop-Tarts Stuffed with Raspberry Chia Jam
- Chia Pudding & Raspberry Chia Jam Parfait
- Instant Pot Refined Sugar-Free Apple Butter (No-Peel)
@eatingbyelaine Homemade raspberry chia jam 🤤 #homemadejam #raspberryjam #chiajam #chiarecipe ♬ original sound - eatingbyelaine
I love to make raspberry chia jam to put in my smoothies, on my toast or with my oatmeal. It is a great addition to yogurt or parfaits too. This version is refined sugar-free and contains nutrient-dense chia seeds which resemble raspberry seeds making this jam look super authentic.
You won't believe how quickly it comes together and how simple the method is!
- 1.5 cups frozen unsweetened raspberries
- 2 tablespoons black or white chia seeds
- 3 tablespoons pure maple syrup
- ½ teaspoon vanilla extract (optional)
- Add the frozen raspberries to a small saucepan over low heat and cook uncovered until the raspberries start to break down and release their juices (about 5 minutes). I like to use a potato masher to smash the raspberries and get it nice and smooth.
- Remove the saucepan from the burner and then add the maple syrup, chia seeds and vanilla extract (if using). Stir until well combined.
- Transfer to a small glass jar and let cool completely in the refrigerator. The jam will continue to thicken overnight in the refrigerator. Enjoy after it has chilled for at least 6 hours (overnight is ideal).
- Store in your refrigerator for up to one week.
- Cook Time: 7 minutes
- Category: Jams and Spreads
- Method: Stove Top
- Cuisine: American
Keywords: raspberry chia jam