Raspberry Chia Jam

Raspberry Chia Jam

Naturally thickened with chia seeds, this raspberry jam skips the pectin and most of the sugar.

Total 3 hr Makes 16 oz Calories 35/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Fresh raspberries break down into a tangy-sweet spread thickened by chia seeds instead of pectin, so it stays soft-set and spoonable. A splash of lemon juice brightens the fruit while a light sweetener keeps it from tasting like dessert topping. Spoon it over toast, swirl it into yogurt, or spread it on a peanut butter sandwich.

Ingredients

  • 3 cups fresh raspberries
  • 3 tablespoons chia seeds
  • 2 tablespoons honey or maple syrup
  • 1 tablespoons lemon juice
  • 1/4 teaspoons vanilla extract

Method

  1. Add the raspberries to a 6-quart saucepan and mash roughly with a fork or potato masher, leaving some texture.

  2. Set the pan over medium heat and bring the raspberries to a gentle simmer, stirring occasionally.

  3. Stir in the honey and lemon juice, then reduce heat to low and continue simmering, stirring occasionally, until the fruit breaks down further and the liquid reduces slightly.

  4. Remove the pan from the heat and stir in the chia seeds and vanilla extract until fully combined.

  5. Let the jam cool in the pan at room temperature for 15 minutes, stirring once or twice, so the chia seeds start to gel.

  6. Transfer the jam to a clean jar, cover, and refrigerate until fully thickened.

Rate this recipe

★ 3.7 (1)

Raspberry Chia Jam

Fresh raspberries break down into a tangy-sweet spread thickened by chia seeds instead of pectin, so it stays soft-set and spoonable. A splash of lemon juice brightens the fruit while a light sweetener keeps it from tasting like dessert topping. Spoon it over toast, swirl it into yogurt, or spread it on a peanut butter sandwich.

3 hr 16 oz 35 cal

Ingredients

  • 3 cups fresh raspberries
  • 3 tablespoons chia seeds
  • 2 tablespoons honey or maple syrup
  • 1 tablespoons lemon juice
  • 1/4 teaspoons vanilla extract

Method

  1. 1

    Add the raspberries to a 6-quart saucepan and mash roughly with a fork or potato masher, leaving some texture.

  2. 2

    Set the pan over medium heat and bring the raspberries to a gentle simmer, stirring occasionally.

  3. 3

    Stir in the honey and lemon juice, then reduce heat to low and continue simmering, stirring occasionally, until the fruit breaks down further and the liquid reduces slightly.

  4. 4

    Remove the pan from the heat and stir in the chia seeds and vanilla extract until fully combined.

  5. 5

    Let the jam cool in the pan at room temperature for 15 minutes, stirring once or twice, so the chia seeds start to gel.

  6. 6

    Transfer the jam to a clean jar, cover, and refrigerate until fully thickened.