All of the raspberries, please!
In the form of Easy Raspberry Chia Seed Jam, of course.
This is a simple and delicious jam/spread/sauce/all of the above. Homemade jam has never been so easy to make or better for you! And, of course, it’s naturally gluten free, vegan and with no refined sugars! Just some raspberries, some tart lemon juice, some maple syrup and some chias.
Chia Seed Jam is the perfect way to sweeten up your morning oatmeal, your Greek yogurt, your favourite muffin or your breakfast toast while adding tons of super-good-for-you chia seeds into your morning. Or use this raspberry chia jam as a sauce and drizzle it over ice cream for dessert!!
And I’m not judging if you find yourself eating it by the spoonful too.
I am fully and completely, one hundred and ten percent obsessed with Chia Seed Jam. Raspberry, blueberry, strawberry, blackberry, mixed berry, cranberry – I will take them all in Chia Seed Jam form, please.
But especially this Raspberry Chia Seed Jam.
Because this Raspberry Chia Seed Jam is tart but sweet and totally irresistible. And because raspberries are naturally a seedy fruit the extra chia seeds blend right in so suspicious husbands(!!) who think you secretly spike all their meals with ‘healthy things’ or ‘poison’ will never know that you actually spiked their jam and therefore their breakfast with ‘healthy things.’
MORE ABOUT THIS CHIA SEED JAM RECIPE
I love how easy it is to make jam at home! (Because easy is definitely the theme around the NOURISHED. kitchen!) And how easy it is to make an all-natural, refined-sugar free, gluten free, vegan, superfood jam, to boot!
Best of all, there’s only FOUR ingredients. Raspberries, lemon juice, maple syrup and chia seeds.
There is just something about raspberries. Please don’t make me pick a favourite berry – but if I have to, I would say that raspberries are way up there. I use frozen raspberries in this jam, because they are always what I have on hand. But fresh ones work perfectly too. (Just make sure to wash those fresh ones well!)
I love the extra tartness that the lemon brings to the pot too. The lemon can be optional if citrus isn’t your thing or if you don’t have an extra in the fridge or if your raspberries are at their peak of sweetness. But I recommend it for that little extra tickle on your tongue.
And then everything gets sweetened up with a little maple syrup or agave (or honey if not vegan). Adjust the amount of sweet to taste. I like a really sweet jam so I use 3 tablespoons but start with 1 or 2 tablespoons and go from there.
And finally, those chia seeds! Because why not add chia seeds whenever you can. And because you can watch magic happen when you transform a liquidy raspberry soup into a thick and spreadable jelly. It’s magic, I tell you. Chia seed jam magic.
Now this isn’t my first Chia Seed Jam to make its way on to the blog – definitely check out my Blueberry Lemon Chia Seed Jam and Tomato Chia Seed Jam too! – but I just couldn’t resist sharing more chia seed love.
If you make this recipe, let me know! Comment below and share a picture on Instagram using the tags #alwaysnourished and @nourishingblog. I love to see what you’re cooking!