Summer is here and it’s time to make some jam! I used to love putting jam on toast as a kid, but most jams you buy in the store are loaded with sugars, corn syrup, etc. Gross! My Raspberry Chia Jam is raw, low in sugar and super tasty!
Here’s what you’ll need:
- 12 oz of fresh or frozen raspberries
- 1 TBS fresh lemon juice
- 3 TBS chia seeds
- 2 TBS of sweetener of your choice. I chose brown rice syrup, however if you want it sweeter and not so tart, I suggest maple syrup.
If you’re using frozen berries like I did, take them out about an hour before you’re ready to make the jam and let them thaw.
Once thawed, you’ll notice the raspberries have released some of their juices and they are soft. Take fork and begin mashing the berries up to your desired consistency. I like to leave some chunks in there, but feel free to mash until they are totally smooth.
Add in the lemon juice. If you don’t like your jam too tart, use less lemon than suggested.
Add in your sweetener. I used brown rice syrup. Later I thought it was a little too tart still for me, so I added in about a tsp of maple syrup. You could also use coconut nectar, agave, etc.
Add in those nutritious chia seeds! They are going to do all the work for us. 🙂
Stir everything to combine well and set in the fridge for 30 minutes to an hour. You can even leave it covered overnight.
You’re done! The chia seeds should have made the jam nice and thick. Give it a taste to see if you want it more sweet by adding in some extra sweetener like I did. Put it in an air tight jar and it will last in the fridge for about 2 weeks. Use it on toast, top it on your oatmeal, or just do what I did and eat some with a spoon! This recipe makes a great gift too!
Be happy, be balanced, be vegan.