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
- Total Time: 5 minutes
- Yield: 2 cups 1x
Description
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.
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
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: whole recipe
- Calories: 376
- Sugar: 43g
- Sodium: 2mg
- Fat: 8g
- Carbohydrates: 73g
- Protein: 9g
Have a great week, friends!
Yumm…yummy..best part is it takes 5 mins & so healthy…I tried making it last week..however I have one question…how long it’s good to eat as it’s not cooked or no preservatives.
It’ll keep for about a week in the fridge!
Hello Maryea:
Looks devine…just wondering if you can replace the honey with maple syrup…I am vegan and do not eat honey
Thank You, June
Hi June! Yes, maple syrup will work as a sweetener in this recipe. Enjoy!
Looks great in the mason jars in the freezer. I’m sure it will be great.
Good heavens, thanks very much for posting this! It is going to be so helpful when I buy Chia Seeds at the store! Very Extraordinary!
Can you freeze this jam? If so how long do you think it would keep for? Thanks!
I just made this this afternoon. I put some in the freezer, so I’ll let you know how it goes.
Great–keep me updated! 🙂
I froze it in small mason jars and it looks great.
Maryea, I now make this at least once every couple of weeks for my family. I have reduced honey to 1 TBS and no one has noticed, not even me. It’s delicious w/all kinds of fruit. I have used raspberries, blueberries, strawberries, and mixed berries. All of them have worked out fine. My family absolutely loves this jam!! I think I’m even thinking about trying mango out next time. Thanks for a recipe that has now become a staple for us.
I’m so glad to hear this, Lisa! I’ve made it with blueberries, too, but need to try more fruit.
Try and stop me from eating the whole jar at once!
🙂
Just made this using three cups of fresh strawberries, 3 tablespoons of chia seeds, and a tablespoon and a half of honey. I think I could get away with using even less honey, but it’s freakin’ delicious! Thanks for sharing:-)
You’re welcome! Thanks for letting me know how it works with strawberries. I’m planning on trying it soon! 🙂
Very tasty and so easy! Have you tried this with strawberries?
I haven’t tried it, but I have some frozen strawberries and plan on trying it for my next batch. I can’t see why it wouldn’t work just as well.
Ooh, what a great idea! I have no problem with chia seeds, I throw them in my yogurt & let them sit & swell 15 mins before eating. I have to try this- I love that it’s not filled with sugar! Thanks for sharing, glad I found you today!
You’re welcome! I’m glad you found me, too. 🙂
Love it! I make chia pudding all the time, but I haven’t tried a jam yet. I’ve seen them cooked too so I think how easy this is! Thanks!
The fruit flavor really comes through in the chia jam. I don’t think I’ll be getting store-bought jam too often anymore!
This is genius! I have to go out a buy some chia seeds thats all there is to it.
Yes, you need to!
I love a good jam on some toast. Such a lovely deep colour too. I~m sure its lovely!
Mmmm, me too. Jam on toast reminds me of my childhood. 🙂
Anything that takes 5 minutes is a winner in my book!! Just found your blog, and already loving all of your recipes!!
Thank you, Sarah! Really glad you found me. 🙂
Thanks for sharing this beautiful recipe! My kids love chia seeds (yes, the pudding too…) so this will be a big hit in our house.
You’re welcome! I hope you and your family enjoy it. 🙂
This looks good! I’m late to the chia party too. I don’t really know what to do with it besides adding to smoothies. I loved the intro about your hair – we WERE pretty isolated…
It’s so quick and easy– it’s worth trying. I put chia seeds in my oatmeal or use as an egg replacer if I need it. I may never buy regular jam again, though, because this is awesome.
I still have 80’s hair, and not by choice. If I walked out of the house without doing anything to it, it would poof up like the worst perm you ever saw. Consequently, I wear it in a boring but manageable bun all the time.
This jam is my jam. Er, can I say that if I’m not 16? Raspberry jam disappears fast around here because how much I love it.
Oh, you can totes say that. 😉
I think it works well in jam because the seeds are reminiscent of raspberry seeds. Though, I do like chia pudding too.
I think you’re right. It also probably helps that I don’t take a big bite of this jam from the spoon but enjoy it on something else.
And try blending your chia seeds in an old coffe grinder ro make rhem more of a powder….i use Trilogy mix : chia, hemp and flax blend !! Works great..even in baking
I agree–the texture of chia pudding can be a a bit off-putting. Have you tried letting it sit overnight and then blending it so it’s smooth? That’s my fave way to eat it! I love mashing reheated frozen berries with chia seeds for a quick pancake topper. Love your version!
No, I haven’t tried that, but I need to! 🙂
How long does this keep for in the fridge? Sounds delicious!
It will keep in the fridge for about a week. I have also read that chia jams freeze well, but I have not tried it yet.
My family is used to eating very sweet jams. I made this recipe with only two Tblsp. of honey. I had to add two more Tblsp. and I just hope that is enough to sell them on it. I like this recipe personally. I like the powerful raspberry taste. Thank you.
You’re welcome! Yes, my family is already used to lightly sweetened jams, so I can see how some families may need more sweetener. I hope they enjoy it!
Will this recipe work with black berries?
I don’t see why not! But I haven’t tried it. 🙂