Vanilla Raspberry Chia Jam
It’s a guilt-free treat perfect for any time of day
Inroduction
About this Recipe
By: Marija
Experience the perfect blend of tangy raspberries, rich vanilla, and nutritious chia seeds in our Vanilla Raspberry Chia Jam.
Easy to make and bursting with flavor, it’s a versatile addition to your breakfast or snack time.
Store your cooked raspberry chia seed jam in sealed jars in the refrigerator for up to 2-3 weeks. Be sure to check for signs of spoilage before consuming, such as mold growth or off smells. Use clean utensils to prevent contamination.
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Ingredients
- 1000g frozen raspberries (thawed, with juice)
- 80g chia seeds
- 60g brown sugar (adjust to taste)
- 15g lemon juice (optional, for added tartness)
- A few drops of liquid vanilla extract (adjust to taste)
Step by Step Instructions
Step 1
Thaw the frozen raspberries until they’re completely defrosted, retaining the juice.
Step 2
In a saucepan, heat the thawed raspberries over medium heat. Mash them as they cook until they begin to break down and release their juices, about 5-7 minutes.
Step 3
Stir in the chia seeds and brown sugar, ensuring they’re well combined. Continue to cook and stir for another 5 minutes until the mixture thickens.
Stir in the liquid vanilla extract and lemon juice (if using), ensuring even distribution.
Step 4
Allow the jam to cool to room temperature.
Taste and adjust sweetness if needed by adding more brown sugar.
Step 5
Transfer the jam to clean, airtight jars or containers. Seal tightly and refrigerate for up to two weeks.
Use your raspberry chia seed jam as desired!
