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Raspberry Chia Jam

Spreadable and delightful my vegan Raspberry Chia Jam is quick to make, affordable and absolutely delicious.

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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!! 

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Raspberry Chia Jam

Teri-Ann Carty
Spreadable and delightful my vegan Raspberry Chia Jam is quick to make, affordable and absolutely delicious.
Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast, Dips & Spreads

Equipment

  • jar
  • stove

Ingredients
  

  • 1 cup frozen raspberries
  • 1 tbsp chia seeds (white or black-try to avoid ground chia.. doesn’t have the same effect)

Instructions
 

  • In a small saucepan, heat your frozen raspberries over medium until they start to soften.
  • Add in chia and cook until desired consistency. I don’t use any additional sweetener but if you want a little added sweetness 1 tbsp maple syrup would suffice. I love to let the raspberries shine in this one. No need to add sweetener
Keyword breakfast, dairy free, gluten free, jam, nut free, plant based, refined sugar free, spread, vegan

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