Lemon & Raspberry Chia Jam

I LOVE homemade jam.

That being said, I don’t love how long it takes to make a true, traditional jam - I’m a busy lady!

So, I’ve found a quick, easy, and delicious alternative to the process. Chia seeds act as a great thickener/binder in recipes such as this. Not only that, but they are a great source of sustainable energy, fiber, protein, antioxidants, vitamins and minerals. The high fiber and protein content may even help you lose weight since the soluble fiber absorbs large amounts of water and expands in your stomach!

This jam is wonderful on oatmeal, toast, or even thinly sliced baked (or toasted) sweet potato! The options are endless, really. You are welcome to use any fruit you so desire, but my favorite combination is raspberry and lemon. I’ve also experimented with strawberry and blueberry, both of which are also ridiculously good.

This recipe doesn’t make much, so don’t be afraid to double up on your ingredients if you’d like a larger batch!

LEMON & RASPBERRY CHIA JAM

Makes about 1/2-1 cup of jam

Keeps for up to 1 week

INGREDIENTS:

  • 1 cup fresh raspberries (if using frozen, let thaw completely)

  • 1/2-1 tbsp lemon juice

  • 1/2-1 tbsp maple syrup

  • 1 tbsp chia seeds

DIRECTIONS:

  • Cook your raspberries in a saucepan over medium heat until the juices are released and the berries begin to break apart

  • Add your lemon juice and maple syrup, tasting as you go to ensure it’s to your liking - I like mine a little tart!

  • Continue cooking until the liquid has reduced a little bit

  • Remove from the heat and let cool slightly before adding your chia seeds, then stir until combined

  • Transfer to a jar and let cool completely before putting it in the fridge to set... (or eat some right away like I did if you can’t help yourself)

 
This jam acts as a great topper for oatmeal or quinoa porridge! Here I used it on my breakfast quinoa with sliced banana and organic tahini - YUM!

This jam acts as a great topper for oatmeal or quinoa porridge! Here I used it on my breakfast quinoa with sliced banana and organic tahini - YUM!

If you try this recipe, be sure to let me know! Leave a comment, share this post, and don’t forget to tag your photo #thelittlestoat on Instagram!

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