Raspberry Chia Jam
Easy to make raspberry chia jam with only 3 ingredients. No canning experience required! Use it on toast, oatmeal, ice cream, and more!
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Salsas, Sauces, Spreads, Dips, & Dressings
Cuisine: American
Servings: 6 Servings
Calories: 72kcal
Author: Julia
Add the raspberries, pure maple syrup, water, and lemon juice to a small saucepan. Bring to a full boil.
Reduce the heat to a controlled boil (so that the raspberry juice doesn’t splatter all about!) and cook for 10 to 15 minutes, until the raspberries have softened and lots shape. Mash the raspberries using a fork.
Add the chia seeds, stir well, and continue cooking until the mixture thickens, about 8 to 10 minutes.
Remove the saucepan from the heat and allow the raspberry mixture to cool 10 minutes. Add the pure vanilla extract and sea salt. Transfer jam to a jar and refrigerate at least 2 hours before using.
Store in a sealed jar for up to 3 weeks.
Serving: 1of 6 | Calories: 72kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Sugar: 9g