Raspberry Chia Seed Jam
No need to use pectin as the chia seeds will thicken the jam.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 cups, 1 tablespoon per serving 1x
- Category: Canning
- Method: Stovetop
- Cuisine: American
Ingredients
Units
Scale
- 16 ounces fresh or frozen raspberries (about 4 cups)
- 2 tablespoons chia seeds
- 1 teaspoon lemon juice
- 3 tablespoons honey , maple syrup or agave (optional)
Instructions
- Add fruit to a saucepan over medium-high heat. Mash with a potato masher or fork to break down the fruit and cook for about 5 minutes until all the fruit is broken down and slightly thickened.
- Stir in chia seeds.
- Remove from heat and stir in lemon juice. Taste and add sweetener if needed, depending on the type of fruit used.
- Pour chia seed jam into 4 or 8 ounce jars and store in the refrigerator for up to 1 week, or freeze in a freezer-safe container for up to 3 months. Quick-thaw by placing the jar in hot water for a few minutes or let thaw in the refrigerator overnight.
Notes
Or use chopped fruit such as blueberries, blackberries or strawberries (or a combination). If using peaches or pineapple, add a sprinkle of extra chia seeds to thicken the jam.
Chia Seeds Jam is not safe for canning.
Find it online: https://simplygreatrecipes.com/raspberry-chia-seed-jam/