Raspberry Chia Jam Recipe

Whether you want raspberry chia jam fresh and quick with minimal effort or
cooked for deeper flavor, with an extra simple step but a longer lasting jam,
I've got you covered. If you've just come home with a fresh haul of raspberries
from the u-pick farm, this recipe is for you. It is refined sugar free and
vegan, full of flavor and whole food plant-based ingredients. The raw version
takes just 5 minutes!

Servings: 24

Author:

Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

Course:

Breakfast Dessert Snack

Cuisine:

Vegan

Keywords:

Chia RASPBERRY freezer jam

🧂 Ingredients

3 cups raspberries

packed
3 tablespoons maple syrup

generally - may need more or less, depending on variety and ripeness of berries
3 tablespoons chia seeds
3 tablespoons orange juice

fresh
1 ½ teaspoons vanilla extract

¾ teaspoon amaretto is a delicious alternative

Instructions

1 Blend all the ingredients in a blender.
2 Chill in a sealed container in the fridge for at least 30 minutes.
3 Keep stored in the fridge in a sealed container.
4 Best served within a few days.
5 Heat the berries and syrup over medium-high, stirring and pressing the berries
to achieve the consistency you desire.
6 Once boiling, reduce the heat to a low simmer, stir in the chia seeds, and
continue to simmer for about 10 minutes, stirring occasionally.
7 Remove the jam from heat, stir in the orange juice and vanilla, and let cool.
The jam will continue to thicken.
8 If desired, once cooled, place the mixture in a blender and blend until smooth.
9 Refrigerate in a sealed container up to a week or freeze for later use.