This raspberry jam with chia is my go-to when I feel like I need a healthy breakfast. It also helps that it is full of fiber and antioxidants. Don’t let the nutrition content fool you into thinking this jam lacks flavor, because it is delicious as well.
For A Healthy and Tasty Treat, Make This Raspberry Jam With Chia
Let’s get jamming!
To make this jam, I always use fresh raspberries, especially because during the summertime, I seem to have an overflow of fruits. For sweetening, I use honey to make things more natural. For fiber, essential fatty acids, and crunch, I add chia seeds. And to make the jam settle better, I go with lemon juice.
If you don’t have raspberries, try using any other berry, like blackberries, strawberries, or blueberries. In a pinch, you can even use cherries or acai.
While I recommend you stick with honey for sweetening this dish, you can use other ingredients. Good alternatives are molasses, corn syrup, white sugar, or agave syrup.
I love adding chia seeds to everything these days, but not everyone has them handy. You can use other seeds too, like flaxseed, pumpkin seeds, or sunflower seeds. Simply, make sure you chop them small if they are too big.
If you like making jams, you know how important the acidic components are, so don’t skip the lemon juice. You can substitute it for lime juice or vinegar if needed.
Before cooking, make sure you mash your raspberries to soften them up. You can then start cooking them in a pot with the honey. After 5 minutes, you can add the chia seeds and lemon juice. Boil the mixture until the temperature is 220 degrees F, or until it becomes thick.
Once thick, your jam is ready for storage. Make sure your jars are secure and hot. Ladle in the jam, leave some headspace for expansion, and clean the rim.
I like to leave my jam aside to cool down for about 12 hours, then I store it in the fridge and it lasts about 2 weeks. Enjoy this as a healthy snack, a nutritious breakfast, or when you need some energy.
Raspberry Jam with Chia
2 cups (256 g) raspberries, mashed
2 tbsp sugar or honey
2 tbsp chia seeds
1 tbsp lemon juice
- Combine raspberries with chosen sweetener in a large saucepan. Set aside for 5 minutes.
- Stir in lemon juice and chia seeds.
- Boil until temperature reaches 220 F (105 C).
- Cook over medium-low heat until mixture is thick, stirring frequently.
- Prepare water-bath canner.
- Simmer jars until ready for use.
- Wash lids and rings with warm soapy water.
- Ladle hot jam into pre-sterilized jars, leave 1/4 inch (6 mm) headspace.
- Remove trapped air bubbles by running a wooden spatula around the inside of the jar.
- Wipe jar rim with a clean damp cloth.
- Apply lid and ring. Adjust to fingertip-tightness.
- Process for 20 minutes (Adjust for altitude).
- Turn heat off, let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hours. Don’t place in a cold surface or where there’s cool draft as jars may crack.
- Test seal on lids by pressing down the center, lids shouldn’t wiggle and must feel nice and solid.
- Store in cool, dry and dark place, or in the refrigerator. Any unsealed jars must be consumed first.