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!
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 1x
- Category: Condiment
- Cuisine: American
Ingredients
- 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)
Instructions
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!
Notes
*Substitute another liquid sweetener, such as agave nectar, to make this vegan
Nutrition
- 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!
Lana says
January 7, 2020 at 5:41 amI am seeing this recipe the first time. I have noted all the ingredients. Next Sunday i will try this. Now i am seeing your other recipes.
★★★★★
emma says
December 6, 2019 at 8:11 amNow we have our own that we keep under the tree and the boys can look at them to their heart’s content – their favorites are A Polar Express by Chris Van Allsburg and The Christmas Miracle of Jonathan Toomey by Susan Wojciechowski. My husband is awesome about putting up our tree and the decorations. He starts playing Christmas music during October! My favorite part of Christmas is our Christmas Eve when we read from Luke 2 about the birth of Jesus Christ. Hope you have a wonderful Christmas in your new home with your precious family! Thank you for sharing all your marvelous traditions!
★★★★★
Jeewesh Gupta says
May 22, 2019 at 4:59 amNice Article & Great Idea
Shelley Murray says
July 31, 2018 at 11:59 amVery good. Family loved it. What is the shelf life in the fridge? I have raspberries come out my ears at the moment and would like to make lots. How long does it last?
Thanks
Maryea says
July 31, 2018 at 12:23 pmI’m glad the family loved this! In the fridge it lasts about a week, but it is also freezer-friendly. It will keep about 3 months in the freezer. 🙂
Jessica Clayton says
July 4, 2018 at 3:36 pmHi!
I am noob to jam making, saw this recipe and made it. Just after had i realised that this is a “fridge jam”. Does this mean after the two weeks of being chilled in fridge, i cannot store it on my shelves canned? Will i have to keep it in my fridge whole time?
Thanks!
Jessica
Maryea says
July 9, 2018 at 8:49 amNo, you can’t store this on the shelves. It does freeze well, however, so you can freeze it if you want to preserve it for longer.
Felicity says
July 1, 2018 at 4:31 pmHi, could this be sweetened with stavia instead? Or does honey add to the texture
Maryea says
July 2, 2018 at 11:56 amStevia should work just fine.
Becca says
December 12, 2017 at 4:58 pmI’d love to try it but I’m pretty sure I ciuldn’t use it all in one week. How much does it make ?
Maryea says
December 12, 2017 at 6:11 pmThis actually freezes very well! Lately my daughter is the only one using jam, so I’ve started dividing it in half and freezing half. It makes a small mason jar container full–I can’t remember how many ounces that is right now.
the uncommon pearl says
June 19, 2017 at 4:24 pmThanks for the inspiration for this delicious and healthy raspberry jam! I shared it with my viewers today, along with my Healthy Eating Raspberry Muffins.
https://theuncommonpearl.wordpress.com/2017/06/19/when-the-raspberries-are-on-sale/
I’ll be making more jam this summer! Thank you!
Kirsti Arndt says
August 22, 2015 at 1:03 pmFlavor is great however it does not thicken. It is raspberry sause.
Maryea says
August 22, 2015 at 9:28 pmDid you use the same ratio of fruit to chia seeds? How long did you let it sit? I’ve never had it not thicken–chia seeds thicken very well.
caitlin says
August 18, 2015 at 10:23 amI am just making this jam for the first time right now. It turns out I only have one tablespoon of Chia seeds… will this greatly effect the outcome of the jam?
Maryea says
August 20, 2015 at 10:02 pmI would use less fruit. If you’ve already added the one tablespoon to the 2 cups of fruit, it may still work, but will probably not gel up as much. I’m guessing it will be more runny. I hope it works out for you!
Jeri Peratis says
May 20, 2015 at 6:24 pmThis jam sounds great! I wasn’t a fan of the chia seed pudding either. I ordered a Vita Mix blender and as soon as it arrives I’m going to make this! Excited to have control over what goes into my body.
Debra Fletcher says
April 24, 2015 at 5:52 pmI was wondering also – did anyone get back to you to let you know how well it freezes?!? Although I am guessing it may not last long enough to freeze unless you are giving it as a gift!
Debra
Maryea says
April 25, 2015 at 6:51 amI have not tried it yet and haven’t heard any feedback about freezing–sorry!
Debra Fletcher says
April 24, 2015 at 5:49 pmSounds wonderful!! I was wondering if you or anyone else has told you how this works/tastes using Stevia or Truvia?!?
Hope to hear from you soon! Did you ever try any other fruit combinations?!?
Debra
Maryea says
April 25, 2015 at 6:53 amYes, I have tried a lot of different fruits now and it works well! Raspberry is still probably my favorite because raspberry jam naturally has seeds so it looks like regular jam. The other fruits having seeds seems strange to me, but that’s just me being weird I think this would work great with stevia if you like the flavor of stevia!