Raspberry Chia Jam
Chia jam is an absolute kitchen staple of mine...espeically come raspberry season.
Raspberries are, hands down, my absolute favorite fruit, and I'd be happy as a clam to live off of them (or any raspberry product, for that matter) if I could. I love that raspberries are naturally sweet and tangy at the same time and have this gorgeous red color that makes anything that they are added to more beautiful (not to mention tastier). So now that you understand my passion for raspberries, let's talk about this raspberry chia jam...
If you have never had chia jam, you my friend are in for a treat! Chia jam is not only wildly healthier for you than just about any commercially prepared jelly or jam, but is stupid ridiculously easy to make. So easy that this batch that you are ogling here took me under 10 minutes to make from the moment I took the raspberries out to the fridge to the moment I spooned it into the jelly jar. 10 minutes to make a delicious healthy addition to your fridge and your diet. Guys, you have 10 minutes to do this for you and your family.
Why is this jam wildly healthier than the stuff you buy in stores, you ask? For two very good reasons. Less sugar (by far) and the addition of chia seeds. Chia seeds are these lovely little magical spheres that are black (or white) and are packed full of fiber, protein, calcium, and Omega-3s. When they are added to a liquid (like the juice from raspberries) they transform from a dry little seed into a clingy gelatin-like consistency, which is why helps create the "jam" like texture.
There are endless ways you could enjoy this chia jam, but I highly recommend the following:
in a sandwich with nut butter instead of a sugary jam
on toast, muffins, or basically anything else you can dream to spread it on
swirled in oatmeal
used in desserts (like all those chocolate raspberry treats you are dreaming up for Valentine's Day)
Have I convinced you to try this jam yet? Well, you're still here, so I think I might have. Let's get jamming!
Makes about 1 1/2 cups of jam
12 oz (about 3 cups) of raspberries (fresh or frozen)
4 tablespoons chia seeds
1. Combine all ingredients in a blender and run until smooth. Note: If using frozen raspberries, be sure to thaw them out prior to putting them into the blender so that there is enough juice to "activate" chia seeds.
2. Once blended, pour the mixture into a small sauce pan. Over medium-high heat, bring the raspberry jam to a slow boil, occasionally stirring to prevent burning. Once the mixture is bubbling, lower heat to medium-low and cook for 4-5 minutes or until mixture has started to thicken. Continue to stir occasionally.
3. Transfer to a jelly jar or another type of container. Allow the jam too cool completely (it will continue to thicken as it cools) before storing in an air tight container. Jam should last for a week in the fridge.
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