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–+ servings

Raspberry Chia Jam

Spreadable and delightful my vegan Raspberry Chia Jam is quick to make, affordable and absolutely delicious.
5 from 1 vote
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Servings: 1 jar
Author: Teri-Ann Carty
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Equipment

  • jar
  • stove

Ingredients

  • 1 cup frozen raspberries
  • 2 tbsp chia seeds (white or black-try to avoid ground chia.. doesn’t have the same effect)
  • 1 tbsp pure maple syrup
  • ½ tsp vanilla
US Customary - Metric

Instructions

  • In a small saucepan, heat your frozen raspberries over medium until they start to soften.
  • Add in chia seeds and cook until desired consistency.
  • Add in maple syrup*.
  • Turn off heat and stir in vanilla.
  • Transfer to a jar with a lid. Lasts in the fridge for up to 2 weeks.

Notes

You don't need to use maple syrup if you don't want to!  I have made this plenty of times without it and it is just as good!

Nutrition

Serving: 1jar | Calories: 239kcal | Carbohydrates: 38g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 7mg | Potassium: 327mg | Fiber: 16g | Sugar: 18g | Vitamin A: 53IU | Vitamin C: 32mg | Calcium: 203mg | Iron: 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.