Raspberry chia jam

Raspberry chia jam recipe

This is a nice alternative if you want to get away from lots of sugar in your jams. It seems so simple I wasn’t sure it would work but it’s lovely.  The chia (xia) actually remind you of the seeds in standard raspberry jam.  You can make yours sweeter if you like – mine has very little maple syrup.

  • 150g/1/2 cup and 2 tablespoons (approximately) defrosted raspberries (initially 3/4 cup/170g frozen raspberries), or similar quantity of fresh raspberries
  • 1 tbsp + 1 tsp chia seeds, about 15-16g (add more later if needed) mixed to a paste with 1 tbsp warm water
  • 14 – 20g  (2 tsp to 1 tbsp) maple syrup or honey, to taste
  • 1 tsp lemon juice, optional
  • 1/4 tsp pure vanilla extract, optional

Combine all the ingredients in a blender for a few minutes.  Taste and add more maple syrup if needed.  Store in the fridge in a jar (like a mason jar or hermetic sealing jar) to thicken a few hours or overnight.

Making raspberry chia jam

Yum yum!  And healthy! 🙂