Raspberry Chia Jam

This is the most delicious raspberry chia jam and it’s made with all whole food ingredients!

When I was little, I ate a peanut butter and jelly sandwich every day for lunch. Every, single, day, for years! I only ate strawberry jelly though. Period.

I remember being over at a friend’s house one day and her mom made us PB&J sandwiches with grape jelly. I was totally grossed out. I remember taking a big bite out of the middle, choking it down, and saying I was “full.”

And there was no way I would have tried anything like apricot or raspberry; nope, no way! Raspberry had too many seeds and apricot had too many chunks. I look back and giggle at myself. Kids are too funny!

Now that I’m older (only slightly, though of course, haha), I’ve obviously branched out. I discovered that I love raspberry chia jam, maybe even more than I do strawberry jam or jelly! I just adore the bold flavor of the raspberries!

This raspberry chia jam is one of my favorite all natural jams. I love the simplicity of this recipe and the fact that you can use any berry (or a combination of berries) and it tastes delicious.

I added a new twist today too; I threw in some chia seeds! The chia seeds add not only nutritional value, but they thicken the jam naturally! Need a little added sweetness? Just add a tablespoon or two of honey. This jam freezes great too! I always have a jar ready and waiting!

Raspberry Chia Jam

5 from 3 votes

Print

Course: Snacks, Sides, & Appetizers

Servings: 16 ounces

Calories: 26kcal

Author: Kristine

Ingredients

• 12 oz frozen berries (any kind)
• 1 TBS water
• 2 TBS 100% maple syrup
• 3 TBS chia seeds
• 1/2 tsp vanilla

Instructions

• In a medium saucepan, bring water and berries to a boil and cook for 5 minutes, stirring often.
• Mash with a fork or masher if needed to reduce the size of the berries, leaving some chunks for texture.
• Stir in the maple syrup, chia seeds, and vanilla and cook for 5 minutes.
• Let cool and pour into a glass, airtight container. Store in the refrigerator for up to 2 weeks or freeze.

Notes

*For sweeter jam, add honey 1 TBS at a time (to taste).

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Nutrition

Serving: 1tablespoon | Calories: 26kcal | Carbohydrates: 5.7g | Protein: 0.4g | Fat: 0.4g | Saturated Fat: 0.1g | Fiber: 0.9g | Sugar: 4.5g

Did you make this recipe? We want to see!Mention @kristineinbetween or tag #kinbetween!

This jam is delicious in these traditional thumbprint cookies!