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I’ve made a few chia jams in my time, and today I’m going to share the version - well, versions - I tend to go back to. Same ingredients, done two ways: raw and cooked.

What I love about the two versions of this chia jam recipe:

• They are vegan, gluten-free, oil-free, and refined sugar-free.

• They’re packed with nutrition, including a variety of antioxidants, vitamins, minerals - and thanks to the chia seeds, also protein, a fiber boost, and omega 3s.

• They make a great topping on just about anything that calls for a raspberry vibe, like toast, chia puddings, oatmeal, ice cream, and cake.

• They are so quick and easy to make! For the raw version, it only takes about 5 minutes. Cooked only requires about 15 additional minutes.

• The recipe is so simple, you may memorize it quickly: 3 cups raspberries to 3 tablespoons of almost all of the remaining ingredients.

• Both ways taste great, just a little different. Use the raw version like you would macerated strawberries over shortcake; think of it more like a purée. The flavor is light and bright, while the cooked version is more like a traditional jam, with deeper flavors.

Raw vs Cooked

In the image below, the spoon on the left shows the mashed and macerated raw raspberry sauce, and the right shows the cooked version. They look very similar; the raw is a little more loose and the flavors are fresh while the cooked is more jam-like with more depth of flavor.

Smoother Jam

Prefer a seedless jam? To remove most of the raspberry and chia seed texture, blend the prepared jam in a high-speed blender until smooth.

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Raspberry Chia Jam, Raw or Cooked

the recipe

vegan • gluten-free • quick • easy • 10 ingredients or less • 30 minutes or less • summer • nutrition-packed

Category: Toppings

Yield: Two 12-ounce jars

Prep time: 5 minutes
Cook time: 15 minutes
TOTAL TIME COOKED: 20 minutes
TOTAL TIME RAW: 5 minutes

Author’s Note: The flavors of the raw version are brighter and less robust. It’s great for bringing a fresh, light flavor in a hurry. Think macerated berries for a shortcake. The cooked version provides a smoother, deeper flavor and has more of a jam consistency for true jam applications. If you prefer a smooth consistency, it’s worth blending it. I have not tried making this with frozen berries yet. If you do, I’d love to hear how it turned out.

Ingredients

• 3 cups raspberries, packed

• 3 tablespoons maple syrup (generally - may need more or less, depending on variety and ripeness of berries)

• 3 tablespoons fresh orange juice

• 3 tablespoons chia seeds

• 1 ½ teaspoons vanilla extract (¾ teaspoon amaretto is a delicious alternative)

Steps

For raw:

1. Mash the berries with a potato masher, muddler, or back of a spoon.

2. Place the remaining ingredients in a large bowl and stir to mix well.

3. If desired, place the mixture into a blender and blend until smooth.

4. Refrigerate in a sealed container up to a week or freeze for later use.

For cooked:

1. Heat the berries and syrup over medium-high, stirring and pressing the berries to achieve the consistency you desire.

2. Once bubbling, reduce the heat to a low simmer, set the timer for 10 minutes. and stir in the chia seeds, orange juice, and vanilla.

3. Remove the jam from heat to let cool. The jam will continue to thicken.

4. If desired, place the mixture in a blender and blend until smooth.

5. Refrigerate in a sealed container up to a week or freeze for later use.

Great with Chocolate Raspberry Chia Pudding

 

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