Raspberry Chia Jam
August 10, 2016
So the chia seed party jam isn’t the first party I’ve been late to, and it’s probably not going to be last.
However, I fully embrace the mantra “better late than never!”
Except for the Pokemon Go hype, trust me guys, I will never join in. NEVER! As if I needed another reason to bury my heads in my smartphone. No, thank you.
Anyways, chia seed jam has been around the block for quite some time now. And yes, this is my first time posting a recipe for it.
What can I say?
Oh yes, better late than never!
The awesomeness of this recipe is in its simplicity: 4 ingredients + 5 minutes = jam!
Seriously, just like that there is homemade jam in my refrigerator.
You’ll be smitten with the easiness of this recipe.
You guys know that I have a serious addiction for berries of all kind. They are so delicious and so good for you.
I hoard berries over the summer because there’s nothing I like more than opening the fridge in the morning and seeing gorgeous red raspberries or deep blue blueberries.
It’s one of those little luxuries that I truly love.
Sorry, I've digressed again. Back to the jam.
Let me assure that the texture of this jam is not funky at all. It’s just like, well, jam.
And it’s full of chia seeds — those powerful little guys that are full of fiber, omega-3 fatty acids, calcium, et cetera, et cetera, et cetera.
As you probably already know, when combined with liquid, chia seeds thicken to give a perfect "jam-like" texture.
Believe it or not, this jam has only 1 tablespoon of sweetness, meaning that if you’re trying to cut back on refined sugar, we can call this a win.
If you never thought there could be such thing as a healthy jam, think again.
Besides jam, it also makes a delicious topping for yogurt or ice-cream. And by the way you can totally eat this by the spoonful. That awesome.
Raspberry Chia Jam Print this recipe!
Yields about 1 cup of jam (or 16 tablespoons)
1 cup (fresh or frozen) raspberries
1 tablespoon maple syrup (or mild tasting honey), more if you’d prefer a sweeter jam
Juice of ½ lemon
2 tablespoons chia seeds
Combine raspberries, maple syrup, and lemon juice in a small pan over low heat.
Using the back of a wooden spoon mash berries until broken down. Cook for a couple of minutes.
Take a taste (be careful not to burn your tongue) and add additional maple syrup if you like.
Remove from the heat, add chia seeds, and mix well.
Pour into a jar and refrigerate for at least 1 hour to set.
The chia jam will last in the fridge for about 1 week.
Two tablespoons yield 30 calories, 1 gram of fat, 5 grams of carbs, and 1 gram of protein.