Description
This raspberry chia jam is one of those recipes I make when I want homemade jam without making a project out of it. I start with frozen raspberries, cook them until they’re soft and juicy, then stir in chia seeds, maple syrup and a pinch of salt. The chia seeds thicken the berries as the jam chills. Four ingredients, one saucepan and very little hands-on work.
Ingredients
Units
Scale
- 1.5 cups frozen unsweetened raspberries (or sub fresh)
- 3 tablespoons black or white chia seeds
- 2 tablespoons pure maple syrup
- pinch of salt
Instructions
- If using fresh raspberries, place them in a bowl and mash well with a fork or potato masher. Set aside.
- If using frozen raspberries, add them to a small saucepan over low heat. Cook uncovered for about 5 minutes, until the raspberries begin to break down and release their juices. Mash with a fork or potato masher until mostly smooth, then remove from the heat.
- Once the raspberries are mashed, stir in the maple syrup, chia seeds and salt until well combined.
- Transfer the mixture to a small glass jar or airtight container and refrigerate until completely cooled. The jam will continue to thicken as it chills and is best after at least 6 hours in the refrigerator, though overnight is ideal.
- Store in the refrigerator for up to 1 week.
- Cook Time: 7 minutes
- Category: Jams and Spreads
- Method: Stove Top
- Cuisine: American