This raspberry jam is naturally thickened with chia seeds, which are packed with fiber and nutrients. It’s a healthier, low-sugar alternative to traditional jams, and it’s quick to make without the need for pectin. Spread it on toast, swirl it into yogurt, or use it as a topping for desserts!
Ingredients:
- 2 cups fresh or frozen raspberries
- 2-3 tablespoons honey or maple syrup (adjust to taste)
- 2 tablespoons chia seeds
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract (optional)
Instructions:
1. Cook the Raspberries
- In a small saucepan, add the raspberries and heat over medium heat. Stir occasionally as they break down into a sauce, about 5-7 minutes.
2. Sweeten the Jam
- Stir in the honey or maple syrup. Taste and adjust sweetness as needed, keeping in mind the natural tartness of raspberries.
3. Thicken with Chia Seeds
- Remove the saucepan from heat and stir in the chia seeds.
- Let the mixture sit for 5-10 minutes, allowing the chia seeds to absorb the liquid and thicken the jam.
4. Add Flavor
- Stir in the lemon juice for brightness and the vanilla extract, if using, for a subtle depth of flavor.
5. Cool and Store
- Once the jam has cooled, transfer it to a sterilized jar or airtight container.
- Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Serving Suggestions:
- Spread on toast, bagels, or pancakes.
- Swirl into yogurt or oatmeal for a fruity touch.
- Use as a filling for pastries, cakes, or cookies.
- Serve as a topping for ice cream or cheesecakes.
Tips for Success:
- For a smoother texture, mash the raspberries further with a fork or blend the jam before adding chia seeds.
- To make it shelf-stable, you can process the jarred jam in a water bath canner for 10 minutes (though the fresh flavor is best when refrigerated).
- Experiment with other berries like strawberries or blackberries, or even mix them for a unique flavor.
This raspberry chia seed jam is a quick, healthy, and delicious way to enjoy the vibrant taste of raspberries!
