Raspberry Chia Jam (Fresh or Frozen Raspberries!)

Raspberry chia jam in a small glass jar with a silver spoon scooping out some of the chia jam. In the back right hand corner is a white bowl filled with raspberries. The jar of chia jam is sitting on a white backdrop.

Raspberry Chia Jam (Fresh or Frozen Raspberries!)

This quick DIY recipe for raspberry chia jam combines fresh or frozen raspberries with chia seeds, and maple syrup — that’s it, just 3 basic ingredients! Prepared in a saucepan stovetop, the result is a thick, spreadable raspberry jam speckled with chia seeds that’s great with toast and muffins, or dolloped on top of your breakfast oatmeal.

Course Breakfast, Snack

Cuisine gluten-free, vegan, website only

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings (2 tbsp/serving) or 3/4 cups total

Calories 34kcal

Author Hannah Sunderani

Ingredients

1 cup raspberries , fresh or frozen
1 tsp chia seeds
1-2 tbsp maple syrup
pinch sea salt

US Customary - Metric

Instructions

In a saucepan add raspberries and bring to medium high heat. Cook for 5 minutes, or until softened. Muddle gently with wooden spoon.
Add the chia seeds, maple syrup and pinch of sea salt. Let the jam simmer until thickened and jammy in texture, about 10 minutes. Taste and add more maple syrup if desired for sweetness.
Use this jam to spread on toast, or add a dollop to plain coconut yogurt, oatmeal bowls or however you enjoy eating jam!

Video

Notes

Raspberry chia seed jam will keep in fridge for up to 5 days. Store in an air-tight container.

Nutrition