RASPBERRY CHIA JAM

I’m almost reluctant to share this recipe because I could totally serve it to friends for years to come and shrug off their compliments and oohs and ahhs with the casual “Oh, it was nothing!” to which they would think “riiiiggght, making jam is totally nothing!  That Sarah is such a domestic goddess!”.  But alas, now the cat is out of the bag.  This jam is so easy to make a puppy could do it.  That’s right.  Bean made this jam.  I KID I KID!  It was me.  But it was so easy I swear if she had thumbs and the ability to resist licking every last bit out of the pan she totally could have made it herself.  So, this weekend, get yourself a really beautiful loaf of sourdough from the farmer’s market, whip up a little batch of this chia jam, grind up some almond butter, and invite some friends over to enjoy it all with coffee and tea.  Lastly, give yourself a nice pat on the back.  You will have reached domestic goddess status with almost no efforts at all!  xx- Sarah  {more after the jump}

RASPBERRY CHIA JAM

 

Ingredients:

1 cup frozen raspberries

1 tablespoon raw honey (more if you’d prefer a sweeter jam)

1/2 lemon

2 tablespoons white chia seeds

 

Method:

-  Combine frozen raspberries, juice of 1/2 lemon and honey in a small sauce pan and heat over low.  Mash berries with a fork and stir until broken down to a consistency you’re happy with!  Taste, add additional honey if you’d prefer it more sweet and less tart.

-  Add chia seeds and mix well.

-  Pour jam into 125 ml jar and refrigerate for 1 hour to set.

-  Enjoy!

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Reader Comments

  1. lavenderhill|

    wow this is it – looks far more complicated. How long does it last – there again if its that good, maybe it will be gone in a week. Perfect for weekend brunch.

    Reply
  2. lavenderhill|

    wow this is it – looks far more complicated. How long does it last – there again if its that good, maybe it will be gone in a week. Perfect for weekend brunch.

    Reply
  3. Leila|

    How long does the jam last once it's made? Does it need to be eaten the same day? I'm just thinking it would be great for a gift!

    Reply
  4. Katrina|

    So if I'm understanding this correctly, one could use any frozen fruit? I'm thinking blueberries or strawberries… this seems to easy!

    Reply
  5. sarah yates|

    @leila- it doesn't need to be eaten the same day, but it will eventually go bad. Not sure how long that would take as it's such a small batch that it gets gobbled up before that happens around here! It would also very depending on the fruit, whether it's organic or not,etc.

    @katrina- yes! strawberries would be so good!

    Reply
  6. She Rocks Fitness|

    Your pictures are beautiful and I am definitely going to try this. I do not have any frozen raspberries, but I am going to try it with the strawberries. Thanks for sharing!

    Reply
  7. Sarah|

    Lovely idea. Can't wait to try it. Makes such great sense to use chia and raspberries- there are already seeds, so why not add more healthy ones? Thank you darling girl for sharing.

    Reply
  8. Ashlee Spear|

    Holy smokes, this IS simple! I just need to find some chia seeds that are white…. Thank you!

    Reply
  9. Lisa Nolen|

    I make raspberry jam all the time (with amazing raspberries from the pacific northwest coast.) Raspberries have properties that strawberries and blueberries do not have that allow them to gel naturally. I'm not sure why the difference, but raspberries do not need Sure-Gel to make jelly. Cook them with sugar until hot and sugar dissolved and then beat them with a beater for a few minutes then jar. They seal perfectly and make the most perfect jam. I suspect it has something to do with the natural pectin their abundant seeds hold. Strawberries and blueberries do not have prominent seeds (smaller) thus smaller amounts of natural pectin. My guess is that strawberries and blueberries or anyother fruit will either require cooking to gel point temperature or using Sure-Gel type product. :)

    Reply
  10. Laura|

    This looks delicious! Any reason other than aesthetics that you couldn't use black chia seeds? (They are so easy to get at Trader Joe's). Thanks!

    Reply
  11. sarah yates|

    @ Laure- I haven't made it with black chia seeds but can't see any reason why you shouldn't! :)

    Reply
  12. Beaudine|

    Thank you thank you thank you for this! I have been looking for a healthy alternative on jam for so long, finally found it. I made the jam today with frozen mixed red fruit and black chia seeds. It turned out delicious!

    Reply
  13. Emily|

    What a beautiful blog you have here! I love your photography. We make this jam all of the time now and it’s a family favorite. Thanks for sharing.

    Reply
  14. Jennifer|

    Is it necessary to heat the mixture or can you just mix and refrigerate? I love making this jam but have never cooked it.

    Reply