Ever since I first made this Raspberry Chia Jam, I’ve been finding excuses to make it over and over again. It is quick, delicious and a lot healthier than most store-bought jams. If you want something to spread on toast, dollop on porridge or drizzle over pancakes (or if you’re like me and just want to eat it by the spoonful) give it a crack. It will be ready in a matter of minutes with very little effort.
I use frozen raspberries to make it (which keeps the cost down). Buying organic frozen berries is ideal because berries tend to have some of the highest levels of pesticide residue. But if you can’t get organic ones, non-organic won’t kill you. Sometimes we have to pick our battles.
It’s the chia seeds that ‘set’ the jam. They absorb liquid to form a gel-like consistency. They also provide a bit of crunchy textural interest, which I like.
I add a small amount of rice malt syrup to sweeten the jam slightly, but you can adjust the sweetener to taste or leave it out altogether.
About 1/2 cup
- 1 cup frozen raspberries
- 1 x 20ml tablespoon water
- 2 x 20ml tablespoons chia seeds
- 1 x 20ml tablespoon rice malt syrup
1Place the raspberries in a small frypan over a medium heat. As the berries start to defrost and soften, squash them with the back of a spoon to turn them into a paste.
2Add the water, rice malt syrup and chia seeds and stir everything together. Reduce the heat to low and allow the mixture to simmer, continuing to stir regularly. The jam should thicken as the chia seeds absorb the liquid.
3Once the jam has reached your desired thickness, take it off the heat and transfer to a clean jar or bowl to cool.
4The jam should keep in the fridge for about a week (if you can make it last that long).
I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.