This Raspberry Chia Jam is so easy to make, and such a lovely thing to have in the fridge. You can whip it up in five minutes, and it’s completely free of added sugar. I like to have it on hand as a sugar-free alternative to maple syrup for topping pancakes, or as a light spread on morning toast. It also adds a nice touch to your favourite fudgey brownies or cashew cheesecake.
Added bonus? It’s super good for you. Raspberries, like all berries, are high in antioxidants, and the chia seeds deliver fiber, omega-3’s, phosphorus, magnesium, manganese, copper, molybdenum, niacin, and zinc, as well as additional antioxidant power. They are higher in protein than any other seed, and contain double doses of calcium, iron, and potassium. When chia seeds are added to a meal, they help to slow the process by which carbohydrates are converted into sugar. Win win!
In this recipe, the chia seeds soak up extra liquid and help to hold together our jam. As such, this recipe is a lot more forgiving than a traditional jam recipe. There are no hard and fast rules here, so feel free to experiment.
Total time: 10 minutes. Yield: About 1.5 cups
INGREDIENTS
- 1 lb (about 4.5 cups) frozen or fresh raspberries
- 2 Tbsp chia seeds
- 1/4 tsp liquid Stevia concentrate, or to taste*
METHOD
- In a medium sauce pan, heat the raspberries over medium high heat until they thaw (if frozen) and start to liquify. Reduce heat to medium and cook down the raspberries, stirring regularly, for about 5 minutes.
- Mix in chia seeds and sweetener.
- Cool and store in an airtight container in the fridge for up to a week.
* There are those out there who don’t like the taste of stevia. If that’s the case for you, try sweetening with coconut sugar or maple syrup instead.
Yah, to healthy eating 🙂