Confession: I still had 80’s hair in 1990. Not quite as big, but permed, with bangs I was trying to grow out but still sprayed stiff with Aqua Net. To my defense, this was pre-Internet and I lived in a town that was three hours from the nearest shopping mall. I wasn’t the only one in my town late to the straight-hair party.
So the chia seed jam party isn’t the first party I’ve been late to. I fully embrace, however, the mantra better late than never. Yes, chia seed jam’s been around the block a few times by now. And yes, this is my first time trying it.
What can I say? My reluctance to try it may have had something to do with the utter failure that was chia seed pudding. It made me gag. That texture. I just couldn’t do it.
Let me assure you that the texture of this jam is not funky at all. It’s just, well, like jam.
The awesomeness of this jam is in its simplicity: 3 ingredients. 5 minutes. You are in control of what goes into your jam. It’s much lower sugar than most jams.
And it’s full of chia seeds! Are you new to chia seeds? They are powerful little guys. Check out their healthy stats: they help prevent blood sugar spikes, are full of fiber, omega-3 fatty acids, calcium and other minerals, and are also a good plant-based protein source! (source)
Chia seeds can be found in most major grocery stores. The best deal I’ve found on them is the Simple Truth brand at Kroger. Get some!
I hope I’ve convinced you that this chia seed jam is worth trying. If not, here’s one more reason: I’ve got two great recipes coming up that use this healthy jam. You’ll definitely want to have some ready!Print
5-minute raspberry chia seed jam
Chia seed jam is a healthy, low-sugar alternative to regular jam. You can whip this up in 5 minutes and have an incredible, homemade jam in your fridge! I used this post as my guide for this recipe.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 cups
- Category: Condiment
- Cuisine: American
- 2 cups raspberry (if using frozen, defrost first)
- 2 tablespoons chia seeds
- 2 tablespoons warm water
- 2-4 tablespoons honey (preferably raw)*
- 1/2 teaspoon vanilla (optional)
Add all ingredients (start with 2 tablespoons of the honey) to a blender or food processor, and pulse until the it is the texture you prefer. I didn’t want mine chunky, but you may leave it that way if that’s how you like it. Taste and add more honey if you would like a sweeter jam. (I like it with 2 tablespoons, but with the raspberries being a tart fruit, it isn’t as sweet as regular jam, so add more if you want it like more traditional jam.) Transfer the mixture to a container with a lid (I used a mason jar) and allow to set in the fridge, about an hour. Enjoy!
*Substitute another liquid sweetener, such as agave nectar, to make this vegan
- Serving Size: whole recipe
- Calories: 376
- Sugar: 43g
- Sodium: 2mg
- Fat: 8g
- Carbohydrates: 73g
- Protein: 9g
Keywords: quick jam recipe
Have a great week, friends!