Whether you want raspberry chia jam fresh and quick with minimal effort or cooked for deeper flavor, with an extra simple step but a longer lasting jam, I've got you covered. If you've just come home with a fresh haul of raspberries from the u-pick farm, this recipe is for you. It is refined sugar free and vegan, full of flavor and whole food plant-based ingredients. The raw version takes just 5 minutes!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Breakfast, Dessert, Snack
Cuisine: vegan
Keyword: chia, freezer jam, raspberry
Servings: 24
Calories: 23.52kcal
Equipment
blender
cooktop and pot for cooked version
Ingredients
3cupsraspberriespacked
3tablespoonsmaple syrupgenerally - may need more or less, depending on variety and ripeness of berries
3tablespoonschia seeds
3tablespoonsorange juicefresh
1 ½teaspoonsvanilla extract¾ teaspoon amaretto is a delicious alternative
Instructions
Raw version
Blend all the ingredients in a blender.
Chill in a sealed container in the fridge for at least 30 minutes.
Keep stored in the fridge in a sealed container.
Best served within a few days.
Cooked version
Heat the berries and syrup over medium-high, stirring and pressing the berries to achieve the consistency you desire.
Once boiling, reduce the heat to a low simmer, stir in the chia seeds, and continue to simmer for about 10 minutes, stirring occasionally.
Remove the jam from heat, stir in the orange juice and vanilla, and let cool. The jam will continue to thicken.
If desired, once cooled, place the mixture in a blender and blend until smooth.
Refrigerate in a sealed container up to a week or freeze for later use.
Notes
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.Great with Chocolate Raspberry Chia Pudding