Make this delicious 10-minute raspberry chia jam with 5 simple, real ingredients! It’s naturally sweetened and nutrient-rich! Use it as a spread, topping, or as a filling, like in these Raspberry Almond Thumbprint Cookies!
Raspberry Chia Jam is one of those things you don’t realize you’re missing out on until you have it. It’s tangy, zesty, sweet, and perfect for just about anything! I love making this jam and serving it on my Holiday Charcuterie Board!
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I recently made BLTs stacked with layers of flavors: wilted spinach, mashed avocado, sliced tomatoes, perfectly crispy bacon, and raspberry chia jam! My best friend was skeptical when he saw that I put jam (especially with avocado) on the BLT. After his first bite, all of his suspicions were dispelled! He absolutely loved it, and if it weren’t for me, we’d have stacked BLTs every day for breakfast!
What do you need to make Raspberry Chia Jam
Frozen Organic Raspberries
I love using frozen fruit for jams! You can use any type of frozen berries you like for this recipe. Use raspberries, strawberries, blueberries, or try a berry mix!
Lemon
You’ll need to juice 1 lemon for this recipe. It should give you about 2 tablespoons of lemon juice to use for the jam. If you want an even stronger lemon flavor, zest one lemon and add it in!
Pure Maple Syrup
Make sure to use pure maple syrup, not pancake syrup! Pure maple syrup is a refined sugar-free natural sweetener while pancake syrup is made using artificial flavors and corn syrup. This one of my favorite to use: Organic Vermont Maple Syrup.
Chia Seeds
Chia Seeds are remarkable; honestly one of my favorite superfoods! As it absorbs liquid, it becomes softer and can hold up 10 times its weight in liquid. They are packed with fiber, protein, omega-3 fatty acids, and antioxidants. In this recipe, chia seeds help to thicken the jam and provide tons of nutrients! I like to use Nutiva Chia Seeds in my recipes!
Vanilla Extract
You only need just a drop of vanilla extract to make this lovely raspberry chia jam!
This Raspberry Chia Jam is the Best!
- It’s naturally sweetened
- Super quick to make
- Full of Antioxidants & Amino Acids
- No Canning Experience Necessary
- Gluten-Free, Vegan, & Paleo
- && So Good!
How to make Raspberry Chia Jam
Making Raspberry Chia Jam is easy and only involves a few steps: Heat the Raspberries, Mash the Raspberries, and Add the Remaining ingredients! Let it cool and enjoy!
How to Store Raspberry Chia Jam
I store my raspberry chia jam in a mason jar. Store any leftover jam in an airtight container and keep it in the fridge until you are ready to use it. The jam lasts in the fridge for up to 2 weeks. You can also freeze the jam and leave it in the freezer for up to 3 months.
Looking for ways to use your Raspberry Jam? Try These!
- Add to a Charcuterie Board
- Use as a spread on this Juicy Bison Burger or Turkey Salad Sandwich
- Have as a filling on These Delicious Thumbprint Cookies | GF + V
- Place a dollop on a stack of Apple Cinnamon Pancakes | GF
If you make this 10-minute Raspberry Jam, don’t forget to rate the recipe and let me know what you think in the comments below! Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
Raspberry Chia Jam
Ingredients
- 12 oz Frozen Organic Raspberries
- 1 Lemon, juiced
- 2 tbsp Pure Maple Syrup
- 1/4 cup Chia Seeds
- 1/2 tsp Vanilla Extract
Instructions
- In a small saucepan over medium heat, add frozen berries and heat through for about 5 minutes. The berries will break down and begin to bubble, stir occasionally. Use a fork or potato masher to mash the berries to your desired consistency. (Leaving some chucks provide a nice texture to the jam)
- Add the remaining ingredients: lemon, maple syrup, chia seeds, and vanilla. Mix well and let the mixture cook for about 5 minutes, stirring occasionally.
- Remove the jam from the heat and let it cool for about 10 minutes (the longer the better) before using. The jam will thicken as it cools.
- Store in a sealed jar in the fridge for up to 3 weeks.
Nutrition
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