Raspberry Chia Seed Jam

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This recipe couldn’t get simpler and is an amazing tool to have in your home-cooking arsenal. I use it frequently in these homemade granola bars, but it would also be delicious (and add fiber) stirred into oatmeal, spooned over vanilla ice cream, or spread over this homemade sourdough from The Clever Carrot (after you review my guide to/thoughts on sourdough starter here).

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Ingredients

  • 1 cup raspberries
  • 2 tbsp chia seeds
  • 1 tbsp maple syrup (I’m lucky enough to have homemade syrup at my disposal. You could also use granulated sugar, honey, or another sweetener of your choice.)

Instructions

Warm the raspberries in a saucepan over medium-high heat until they are warmed through and beginning to bubble.

Use a fork to stir/mash the fruit into an even consistency.

Add the chia seeds and maple syrup (or other sweetener) and stir to combine.

Remove from heat and let cool for a few minutes. (It will thicken as it cools and the chia seeds expand.)

Taste and add more sweetener, if needed.

*Adapted from Gimme Some Oven’s 10-Minute Chia Seed Jam

Raspberry Chia Seed Jam

Sweet, tart, and full of fiber, this raspberry chia seed jam is a breakfast game-changer.
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Prep Time 1 minute
Cook Time 9 minutes
Total Time 10 minutes
Course Breakfast

Ingredients
  

  • 1 cup raspberries
  • 2 tbsp chia seeds
  • 1 tbsp maple syrup you could also use granulated sugar, honey, or another sweetener of your choice

Instructions
 

  • Warm the raspberries in a saucepan over medium-high heat until they are warmed through and beginning to bubble.
  • Use a fork to stir/mash the fruit into an even consistency.
  • Add the chia seeds and maple syrup (or other sweetener) and stir to combine.
  • Remove from heat and let cool for a few minutes. (It will thicken as it cools and the chia seeds expand.)
  • Taste and add more sweetener, if needed.

Notes

  • This recipe will work for virtually any berry. However, if your berries are sweeter, you may need to add less sugar or add a squeeze of lemon juice.
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