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Every single time I post anything with raspberry chia jam I tend to get a ton of requests for how to.. and while this may be a short recipe it doesn’t lack in substance. So by popular demand here ya go. When you see the ingredients and method ya might have a good laugh. It’s really short.
You can eat it all at once (teehee) or place whatever is left over in a sealed mason jar. Would last up to a week but in my household it’s GONE in a matter of days. Add it to whatever you want but some suggestions are below… Happy jam making!!
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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8 Responses
If I have fresh blueberries, could I just freeze these to use for this recipe?
Hey Ana, You sure could! You could also just use fresh blueberries. I find frozen fruit more convenient as it breaks down easier but yes, yes you could 😉
Instead of maple syrup, any option for sweet taste? Thx.
Hey Dini, you could use honey, sugar, date syrup!
Yum! This jam is so good! I also made the Blueberry Pistachio granola yesterday. I love granola, but buying one that tastes good & isn’t full of empty calories is difficult. Appreciate your recipes!
Hey Chan, thanks for trying my granolas and chia jam!! How excited that you tried two recipes that I really love! Thanks for taking the time to leave a review!
It’s 10:45pm today 4th of July and after watching the fireworks I sat on my balcony and found this post. I’ve been wanting to make this jam for so long! I went to my kitchen, found some frozen mixed berries, my jar of chia seeds, Maine maple syrup and some vanilla and here it is! Jam in the making! It already smells so good! Thank thank you for showing me this tonight. I love your recipes!
Het Andreina, thanks for sharing your experience with this jam! I am so happy that you enjoyed it and the process of creating. That’s what my recipes are all about!!