This delicious Vegan friendly, Raspberry Chia Jam, is a great alternative to a traditional Jam. It has just a fraction of the added sugar, but all of the flavour. It has the tartness of the Raspberries, sweetened with a little Maple Syrup.
It's a healthy, low sugar option with all the flavour of its full sugar counterpart, that can be enjoyed by the whole family.
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What You'll Need
Ingredients
- Fresh Raspberries - A very tasty source of Vitamin C, and they also boast numerous other health benefits. Berries are also a part of Dr Gregers Daily Dozen, so make sure you try to incorporate berries in your families diet daily. You could use frozen berries here, you would just need to adjust the cooking time to allow for the higher water content. A further 3-4 minutes should be sufficient.
- Chia Seeds - Living up to it's name as a Superfood, it contains a lot of antioxidants, high amounts of Calcium, and is a well known plant based source of Omega 3 fatty acids. In fact, about 75% of the fats in Chia Seeds are Omega 3's.
- Maple Syrup - This can be subbed out for Agave Syrup if needed. I like to use Maple Syrup for its flavour, and the fact that it contains vitamins, minerals and antioxidants. In particular it has high amounts of Zinc, and Manganese - a mineral essential for healthy brain and nervous system function.
- Lemon Juice - We've only ever used fresh Lemon Juice in our Jams, and I wouldn't recommend buying the pre-bottled stuff as I couldn't guarantee how it would turn out.
Equipment
- Small Saucepan
- Wooden Spoon
- Jam Jar or equivalent
How to Make it
- Steps 1 & 2: Put the Raspberries in a saucepan on a low heat and stir frequently for 3-4 minutes.
- Step 3: Add Chia Seeds to the saucepan and then continue to stir over a low heat for a further 3-4 minutes.
- Step 4: Then leave to cool, before adding Maple Syrup and Lemon Juice to finish the Jam.
Storage
You can keep this Jam in the fridge, in an airtight container, for up to 7 days. It will also keep for up to 3 months if frozen.
Serving Suggestions & Variations
We recommend spooning the jam over warm porridge as pictured above, or spreading it on toast.
It also lends well to adding in to baked goods such as brownies, cakes and flapjacks.
You can swap the raspberries out for any other fresh berry. I absolutely love using blackcurrants, and my kids love it when we make Strawberry Jam.
FAQ's
No, you can easily use less refined alternatives to jam sugar instead. In this recipe we use Maple syrup, but if you wanted to make it with no added sugar at all then you could try making it with Xylitol or Erythritol instead.
You can keep this Raspberry Chia jam in the fridge, in an airtight container, for up to 7 days. It will also keep for up to 3 months if frozen.
Other Spreads
Here are a few of our other delicious spreads you might like to try. Chocolate Orange Spread is definitely one that you'll make again and again, as is the Vegan Nutella. Or for more jam recipes try our Blueberry Chia Jam and Strawberry Chia Jam.
Recipe
Vegan Raspberry Chia Jam Recipe
Equipment
- Small Saucepan
- Wooden Spoon or similar
- Jam Jar or equivalent
Ingredients
- 450 g Fresh Raspberries
- ⅓ cup Chia Seeds
- 1 tablespoon Lemon Juice
- 1 ½ tablespoon Maple Syrup
Instructions
- Cook the Raspberries for 3-4 minutes in a saucepan on a low heat, stirring frequently.450 g Fresh Raspberries
- Add the Chia Seeds to the pan and continue to stir frequently for another 3-4 minutes.⅓ cup Chia Seeds
- Take off the heat and put aside to cool.
- Add the Lemon Juice and the Maple Syrup and stir through.1 tablespoon Lemon Juice, 1 ½ tablespoon Maple Syrup
- Transfer to an airtight container. It will then keep in the fridge for up to 7 days.
Sara says
My kids love this (as do I) Its amazing how good this tastes and the fact that it is only sweetened with a little maple syrup.