You know those rainy afternoons when you’re cozied up at home, feeling a little nostalgic? That’s when I find myself craving something comforting, something that feels like a warm hug in a jar. And honestly, what’s more comforting than homemade jam?
I remember one such afternoon. My best friend had just moved away, and I was feeling a bit down. I decided to channel that energy into something creative, something that would remind me of our endless chats over tea and toast. That’s when I stumbled upon this super simple raspberry chia jam recipe. It was the perfect mix of sweet and tangy, and the best part? It’s made with so much less sugar than store-bought versions. I knew it would be the ideal pick-me-up.
Ingredients
- 1 1/2 cups frozen raspberries (190 g)
- 1-2 tbsp maple syrup
- 1 1/2 tbsp chia seeds
- Juice of 1/2 lemon
- 1/2 tsp vanilla
Directions
- Heat It Up: In a pan over medium heat, add the frozen raspberries, maple syrup, lemon juice, and vanilla. The smell of the vanilla mixing with the raspberries will instantly make your kitchen feel like a cozy haven.
- Mash Away: Grab a fork and mash the raspberries until there are no chunks left. This step always reminds me of how life can be messy and imperfect, but with a little effort, you can create something beautiful. Cook this for about 5 minutes.
- Cool It Down: Remove the pan from the heat. This is where the magic happens—add in the chia seeds and stir them in. Chia seeds are like little miracles, helping the jam to thicken up without the need for extra sugar.
- Let It Rest: Allow the jam to cool down before storing it. This is your moment to breathe and let the flavors meld together.
- Refrigerate: Place your raspberry chia jam in the fridge for a few hours to let it thicken up even more. Trust me, the wait is worth it!
- Enjoy: Store the jam in the fridge for 5-7 days, but I doubt it will last that long. It’s perfect on toast, in yogurt, or even by the spoonful!
Quick Facts
| Servings | Prep Time | Cook Time | Cuisine | Type of Meal |
|---|---|---|---|---|
| 6 servings | 5 minutes | 10 minutes | American | Breakfast, Snack |
Notes
- If you prefer a sweeter jam, feel free to add a bit more maple syrup.
- This jam is also delicious with other berries like strawberries or blueberries.
Making your own raspberry chia jam is not just about creating a delicious spread; it’s about finding comfort in the simple things. This recipe is quick, easy, and perfect for those moments when you need a little sweetness in your life without the extra guilt.
People Also Ask
Q: How can I make my jam thicker?
A: If you want a thicker jam, you can add an extra tablespoon of chia seeds or let it simmer a bit longer on the stove before cooling it down.
Q: Can I use fresh raspberries instead of frozen?
A: Absolutely! Fresh raspberries work just as well in this recipe. Just keep an eye on the cooking time as fresh berries may cook down faster.
Q: How long can I store the homemade jam?
A: You can store it in the fridge for up to a week, but it’s so delicious that it might not last that long!
Homemade Raspberry Chia Jam
Ingredients
- 1 ½ cups frozen raspberries 190 g
- 1-2 tbsp maple syrup
- 1 ½ tbsp chia seeds
- juice of 1/2 lemon
- ½ tsp vanilla
Instructions
- In a pan over medium heat, add the raspberries, maple syrup, lemon juice, and vanilla.
- Use a fork to mash the raspberries until you don’t have any chunks left. Cook for about 5 minutes.
- Remove from heat.
- After you have removed the mixture from the heat, add in the chia seeds.
- Let your raspberry chia jam cool off before storing it in the fridge.
- Refrigerate the raspberry jam for a few hours, until it thickens up.
- Store the jam in the fridge for 5-7 days.
Notes
- If you prefer a sweeter jam, feel free to add a bit more maple syrup.
- This jam is also delicious with other berries like strawberries or blueberries.
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