Name: Raspberry Chia Jam
Cook time: 10 min
Ingredients: 2 cups frozen raspberries; 2 tbsp chia seeds; Juice of 1/2 lemon

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Breakfast just got a whole lot sweeter! This Raspberry Chia Jam takes less than 10 minutes to make and is incredibly simple and delicious. It’s vegan, gluten-free, dairy-free, and added sugar-free. The perfect addition to pretty much anything you could imagine! You can spread it on toast, have it with oatmeal or yogurt, or honestly, just eat it by the spoonful. Such a great meal-prep-friendly recipe.

I’m a huge fruit fan and love adding fruit to my meals in fun new ways. Of course, you could add whole fruit to your meals, but this is such an easy way to add some extra fruit & fun without all the sugar from a regular jam! You could also make a BOMB peanut butter and jelly with this. Who doesn’t want a PB&J!? Kids, families, students, and anyone on-the-go is going to love this recipe!

What Ingredients Do I Need?

To make this chia jam, you only need 3 ingredients! I know, so simple. Here’s what you’re going to need:

Frozen raspberries
Chia seeds
Lemon juice

How to Make the Jam

This chia jam is super easy to make and comes together in less than 10 minutes. All you need are the required ingredients, a small saucepan, and a spoon.

Add the frozen berries and the juice from 1/2 a lemon to a small saucepan over medium heat. Use a spoon to begin mashing the frozen berries once they start to heat up and break down. You don’t need to mash them completely, there can still be some larger pieces for texture.

When the berries begin to melt and release their juices, you can add the chia seeds. The chia seeds are extremely absorbable, which will thicken up the jam. Continue to stir until the berries are heated through and most of the raspberries are mashed.

Remove the pot from the heat and allow it to cool off for 20-30 minutes before storing. Once it has cooled off a bit, place it in an airtight container in the fridge. The jam will continue to thicken once it’s in the fridge and will become more “jam-like.”

Ways to Eat the Chia Jam

There are SO many ways you can eat this chia jam. The possibilities are seriously endless! My personal favorite is spread on top of toast with peanut butter, but here are some other ways to use it:

In yogurt
In oatmeal (like this PB&J Overnight Oats recipe)
Spread on toast
As a topping for baked brie
In a peanut butter and jelly
As a dip for fruit or crackers
By the spoonful!

Storing the Jam

This chia jam recipe needs to be stored in the fridge for optimal freshness. You can store it in a mason jar or any airtight container you have. It will stay fresh in the fridge for up to 1 week. If you want to keep it in the freezer, you can keep it in a freezer-safe container or freezer-safe bag for up to 6 months.

More Breakfast Recipes

Raspberry Chia Jam

Recipe by Mary WeissCourse: Breakfast, SnacksDifficulty: Easy

Servings

servings

Cooking time

minutes

Ingredients

2 cups frozen raspberries
2 tbsp chia seeds
Juice of 1/2 lemon

Directions

In a small saucepan over medium heat, add the frozen raspberries and juice of 1/2 a lemon. Use a spoon to gently mash the berries.
Once the berries are melted and the juices have been released, add in the chia seeds. Stir until the jam begins to thicken and everything is evenly incorporated.
Remove the pot from the heat and allow it to sit for 20-30 minutes to cool off. Once it has cooled, you can store the jam in a jar or airtight container in the refrigerator, as it will continue to thicken as it cools in there. Enjoy!