If jam is something you love, this recipe will be one of your new favorites. It has the same “seed stuck in your tooth” texture that you’ll get with traditional jam recipes but without the labor-intensive process and added sugars – that’s a win in my book!
Until I started making this recipe, jam wasn’t really on my radar – I knew I liked it but never remembered to cook with – or eat – it on a regular basis. With this recipe, there are endless ways you can use the final product:
- Stir into oatmeal
- Layer into a yogurt parfait
- Spread on a peanut butter sandwich
- Top your toast
- Dollop over frozen yogurt or ice cream
If raspberries aren’t your thing, you could switch up the berry to blueberries, blackberries or strawberries – it’ll all be absolutely delicious!
Here’s how you make it:
- Add 2 cups frozen (or fresh) raspberries, 4 tbsp water and 4 tbsp chia seeds to a pan and turn onto medium-high heat – stirring frequently
- Once the mixture starts to boil, turn the heat down to medium-low and stir frequently for another 5 minutes until the mixture starts getting thicker and more “jam-like”
- Take off the heat and let cool completely before serving
Store in your fridge in an airtight container – use within 5-7 days
- 2 cups raspberries – frozen or fresh (or any berry of your choice)
- 4 tbsp water
- 4 tbsp chia seeds
You’ll notice that I don’t add any sugar to this recipe. I think you’ll find that the raspberry flavor gives it the perfect sweetness without being sugary – you could always add in a tbsp of maple syrup or honey if it’s not sweet enough for you but I think the tartness will grow on you!
Let me know what you think and how you used it!