Raspberry Chia Seed Jam (without seeds)
Chia jam is super quick and easy to make. It's sweet, thickened with chia seeds, and doesn't rely on pectin or sugar to set. In fact, if your fruit is sweet enough, you won't need any additional sugar at all.
Servings: 16 Tbsp.
Calories: 21kcal
Ingredients
- 2 cups raspberries
- 3 Tbsp. white chia seeds , ground
- 1 Tbsp. lemon juice
- 2 Tbsp. maple syrup (optional)
Instructions
- Blend the raspberries. Add the raspberries, maple syrup (optional), and lemon juice to a high-speed blender and blend until the raspberries are completely puréed.
- Strain the raspberries. Using a fine sieve, strain the raspberry purée into a clean bowl. You'll end up with the fruit juices in the bowl and the pulp and seeds in the sieve. Using a large spoon, work the fruit through the sieve, leaving only the seeds behind. This is where it all gets a bit boring and messy, to be honest. You have to work the fruit quite a bit and use the spoon on the bottom of the sieve to keep the mesh clear. It took me about 5 minutes to strain the 2 cups/250 g of raspberries.
- Mix in the chia seeds. Once you’ve worked out all the seeds, or as many as you can be bothered with, add the ground chia seeds to thicken the purée into seedless raspberry chia jam.
- Stir in the lemon juice and maple syrup. Add the lemon juice and maple syrup (optional) and stir. Taste and add more lemon juice or maple syrup if needed.
- Chill. Transfer the chia jam to the refrigerator to thicken, for about 20 minutes.
- Store. Leftover chia jam keeps well in an airtight container in the refrigerator for up to 2 weeks. For longer-term storage, freeze in an airtight container for up to 3 months.
Notes
*Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
*Nutrition information is calculated without optional ingredients.
Nutrition
Serving: 1of 16 | Calories: 21kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Fiber: 2g | Sugar: 1g