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 JamPrint
- 12 oz frozen berries (any kind)
- 1 TBS water
- 2 TBS 100% maple syrup
- 3 TBS chia seeds
- 1/2 tsp vanilla
- 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.
This jam is delicious in these traditional thumbprint cookies!