Sharing how to make Easy Raspberry Chia Seed Jam on the blog today. This raspberry chia jam is a great healthy alternative to the traditional. The ingredients are simple, made with natural sugars and lush fruit. It’s a vegan and gluten-free jam that you can feel good snacking on. And with just 4-ingredients its easy to make, and ready in minutes.
This recipe post has been a long time coming, as I’ve noticed that I use Raspberry Chia Seed Jam in a lot of my recipes as a spread or topping, but I never dedicated a full blog post to making it. Until now, that is. My apologies for the wait my friends. Now, let me tell you exactly how to make Easy Raspberry Chia Seed Jam, and the only jam recipe you’ll ever need.
How to make Easy Raspberry Chia Seed Jam
Only four ingredients are needed to make Easy Raspberry Chia Seed Jam, and they are:
- raspberries (fresh or frozen)
- chia seeds
- maple syrup
- sea salt
It’s likely that you already have these ingredients in your pantry, or can easily find them at any grocery store. Which is why I have given this recipe my newbie cook stamp of approval. The ingredients are simple, and it’s easy to find. Anyone can make this recipe.
Why put chia in jam?
You might be wondering why the chia is so important to this recipe. And there’s a few reasons why I put chia seeds in jam.
The first, is that chia seeds help to thicken your jam into a lush and spreadable consistency. Chia seeds are great at absorbing the juice from raspberries, which is released when warmed. Chia seeds also have a gelatinous texture that closely resembles the jelly texture in jam.
Not only that, but chia seeds absorbs pretty quickly so you get a jammy texture FAST. All-in-all it takes about 10-15 minutes to make this jam. Whereas usually jams take a couple hours to thicken simmering on the stove top. So you save a ton of time by adding chia seeds.
Chia seeds are also healthy! They are rich in protein and fibre, to keep you fuller for longer and improves digestion. So this little ingredient goes a long way to making your jam more nutritious!
As for taste, they are neutral in flavour, and don’t affect the taste of this jam at all. Making it a great thickener. You might notice the seedy texture, but they’re subtle in crunchiness. Likely you wont be able to tell what’s a chia seed and what’s a raspberry seed in this healthy jam.
Tips for how to make Easy Raspberry Chia Seed Jam
This recipe is pretty straight forward, but a few tips will allow you to nail this recipe. First let’s talk about the chia seeds.
Chia seeds take about 10-20 minutes to thicken, so it’s okay if your jam looks a little watery after muddling the ingredients together. It will continue to thicken as it cools.
For sweetener, I have recommended 1-2 tbsp maple syrup, but feel free to adjust to your liking. Maple syrup can also be subbed for agave, honey or coconut sugar.
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Other recipes you might like:
If you’re digging this recipe, you might also like these recipes that use homemade raspberry chia seed jam:
- peanut butter and jam stuffed dates
- vegan raspberry almond linzer cookies
- PB&J with fried banana porridge oats
- the creamiest vegan rice pudding
- healthy vegan protein pancakes
So there we have it. An ultra simple recipe for Easy Raspberry Chia Seed Jam, and the only jam recipe you’ll ever need. It’s healthy, sweet, quick, and easy to make. And it can be enjoyed in so many ways. Spread on toast, top onto oatmeal, stuff into dates with some peanut butter. No doubt, raspberry chia seed jam enhances any sweet treat.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Easy Raspberry Chia Seed Jam
- 1 cup raspberries , fresh or frozen
- 1 tsp chia seeds
- 1-2 tbsp maple syrup
- pinch sea salt
- In a saucepan add raspberries and bring to medium high heat. Cook for 5 minutes, or until softened. Muddle gently with wooden spoon. Add chia seeds, maple syrup and pinch sea salt. Let jam simmer lightly for 2-3 more minutes and remove from heat. (Optional to add more maple syrup to taste, I used 1 tbsp total). Wait at least 10 minutes to thicken and cool.