Raspberry Chia Jam
Quick and easy raspberry chia jam recipe that you don't even have to cook. It is raw and made using only four tasty ingredients.
Servings: 8 Servings
Calories: 38kcal
Ingredients
- 2 cups raspberries washed & mashed
- 2 tablespoons chia seeds
- 2 tablespoons water
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- pinch salt
Instructions
- Mash raspberries in a bowl or jar with a potato masher (a fork can work, too in a pinch).
- Add in water, chia seeds, maple syrup, vanilla extract, and a pinch of salt and thoroughly stir.
- Let sit for at least 30 minutes in the fridge before use.
- Give it a good stir prior to use.
Video
Notes
Storage Tips
Small batches are the way to go with this raspberry jam. Here’s how you can keep it fresh for your best enjoyment!
- Fridge: You’ll want to put your raspberry chia jam into an airtight container like a sealed jar. Doing so will allow it to keep for about a week to 10 days.
- Freeze: I don’t recommend freezing this recipe because it will change the texture. It is so quick to make there really isn’t a point in freezing it.
Nutrition
Calories: 38kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.004g | Sodium: 1mg | Potassium: 64mg | Fiber: 3g | Sugar: 3g | Vitamin A: 12IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 0.4mg
