I can’t seem to say enough good things about chia seeds! Not only are these little guys a nutritional powerhouse as they are packed with omega 3’s, they also have the amazing ability to thicken up puddings, jams and batters. Given the gelatinous quality of chia seeds, they are a perfect addition to a sugar-free raspberry chia seed jam!
This jam is also ridiculously easy to make, and only takes about 10 minutes. It tastes so fresh and so much better than store bought, sugar-laden jam. You don’t even use fresh berries, raspberries aren’t in season yet, so I used some local ones from last summer stored in my freezer.
The texture of this jam is a little bit thicker than store bought, which I love as it isn’t dripping out of your sandwich. Since raspberries have so many seeds, its a perfect pairing with chia seeds as it doesn’t look much different than regular raspberry jam, which is perfect to disguise to the kids. My girls didn’t even know I was using a different jam in their sandwiches. I love that!
This recipe makes about a 1/2 cup of jam, so if you go through a lot in a week, I recommend doubling the recipe. I’m not sure exactly how long it will keep as ours is almost gone and its been about a week, I’d say it would probably last at top quality for a week and a half.
I hope you give it a try soon! With how easy and more nutritious this is, I won’t be going back to store bought!
- 1 cup frozen raspberries
- ⅛ tsp stevia extract (I used NuNaturals white stevia powder). Could also sub for 3-4 stevia packets, 1-2 Tbsp xylitol, or preferred sweetener to taste
- Juice of ½ a lemon (just over 1 Tbsp)
- 2 Tbsp chia seeds
- In a small saucepan, add together the frozen raspberries, stevia (or other sweetener) and lemon juice.
- Allow to come to a gentle boil. Mash berries with a potato masher.
- Add in the chia seeds and let simmer for a few minutes.
- Add warm jam to a 125ml (1/2 cup) jar. Put the lid on loosely, and allow to set in the fridge for about 1 hour.
- Keep stored in the fridge. Will keep for a week or longer.