Raspberry Chia Jam

5 from 2 votes

Raspberry Chia Jam

Quick and easy chia jam recipe with raspberries that you don't even have to cook. It is raw and made using only four tasty ingredients that you probably already have in your pantry. Enjoy it on toast, in overnight oats, oatmeal, and more!

Prep Time5

Resting Time30

Total Time35

Course: vegan spread

Cuisine: American

Diet: Vegan

Servings: Servings

Calories: 38kcal

Author: Rae Aflatooni

Equipment

Ingredients

2 cups raspberries washed & mashed
2 tablespoons chia seeds
2 tablespoons water
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
pinch salt

US Customary - Metric

Instructions

Mash raspberries in a bowl or jar with a potato masher (a fork can work, too in a pinch).
Add in water, chia seeds, maple syrup, vanilla extract, and a pinch of salt and thoroughly stir.
Let sit for at least 30 minutes in the fridge before use.
Give it a good stir prior to use.

Video

Notes

Nutrition For Mental Wellness
Raspberries are an excellent source of vitamin C and manganese. A double-blind, randomized, placebo-controlled trial found that vitamin C supplementation reduces anxiety in students.

Storage Tips
Small batches are the way to go with this raspberry jam. Here’s how you can keep it fresh for your best enjoyment!

- Fridge: You’ll want to put your raspberry chia jam into an airtight container like a sealed jar. Doing so will allow it to keep for about a week to 10 days.
- Freeze: I don’t recommend freezing this recipe because it will change the texture. It is so quick to make, there really isn’t a point in freezing it.

Nutrition