This raspberry lemon chia seed jam is bright and tart. It makes an awesome fruity topping on yogurt, oatmeal, or toast. The best part is that you can make it in just 30 minutes!
Can we talk about the wonder that is chia seed jam for a minute? With four simple ingredients you can whip up a simple jam that’s heavy on the fruit, low on the added sugar, and a beautiful vibrant color.
Now, if you’re totally weirded out by chia seeds, this is the post where I convince you that they’re actually cool and functional. That is… in my nerdy food science dietitian kind-of way. And yes, this is the same seed that was responsible for the chia pet trend of the 90s (come to find out, you can still buy them 😂).
Besides being used to grow sprouts, the seeds are actually really versatile in the kitchen. Read on to find out how to use them, what the nutritional benefits are and of course to get my recipe for raspberry lemon chia jam.
How to Use Chia Seeds in Cooking
Another popular use for them is chia seed pudding, although I’m personally not as big a fan of that. It kind of reminds me of tapioca, but with much smaller and slightly crunchy “balls” (for lack of a better word).
You can also mix them with water for an egg replacer in baked goods, which can be a great vegan option for the real thing. Or if you simply run out of eggs and need something in a pinch.
The Nutritional Benefits of Chia Seeds
One of the biggest reasons why chia seeds have surged in popularity is because they’re a plant-based source of omega-3 fatty acids. While fatty fish provides the most efficient form of omega-3s, I always advocate for consuming a variety of food sources of each nutrient when possible. Plus I know that not everyone consumes fish, so plant-based sources are important.
There are plenty of other great qualities in chia beyond omega-3s. Here are the nutrition facts at-a-glance (per 1/4 cup):
11 g fat
16 g carbohydrate
14 g dietary fiber (!!)
6 g protein
230 mg calcium (15% DV)
2.8 mg iron (15% DV)
Why Would You Add Chia Seeds to Jam?
As I alluded to above, when added to liquid chia seeds expand and become gelatinous. This basically creates a thickening quality which is exactly what you want when making jam/preserves so it’s easier to spread.
This raspberry lemon chia seed jam recipe is simple to make and the flavors can be switched up based on which fruit you have on hand and the sweetener you prefer.
Here are a few other flavor combinations that I think would be really tasty:
Cherry Vanilla Almond
Blackberry Orange Ginger
Give this a try and you might never go back to the store-bought version! Let me know if you have other flavor combinations in mind by leaving a comment.Print
Raspberry Lemon Chia Jam
This raspberry lemon chia seed jam is bright and tart, and makes an awesome fruity topping for yogurt, oatmeal, or toast. The best part is that you can make it in just 30 minutes!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 16 oz 1x
- Category: Breakfast
12 oz bag frozen raspberries
1 lemon (zest & juice)
2 Tbsp cane sugar
2 Tbsp chia seeds
Add all ingredients except chia seeds to a medium saucepan. Bring to a low boil stirring occasionally to prevent sticking and burning.
Lower heat to a simmer and stir in the chia seeds. Partially cover and continue to simmer for 5-7 minutes until berries are broken down and slightly thickened.
Remove from heat and let stand until cooled to room temperature. Transfer to a jar and store in the refrigerator for up to one week.
recipe inspired by Two Peas and Their Pod.
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