– Chia jam, Hanna? Do you really need a recipe for that?, you may be thinking.
Well, as someone who has been in the “healthy food” community for at least three years now, chia jam is nothing new for me. However, I often forget that ordinary people are not as health and food interested as I am, and therefore I thought I’d start sharing some more “basic” recipes that can be enjoyed by anyone, regardless of healthy food interested. Recently, I’ve gone back to making chia jam every now and then as I really like having it on anything from peanut butter toast or crackers to on my porridge and yoghurt bowls. What I also like about it is that you can make a whole batch and store in a jar in the fridge, ready to be used and eaten whenever.
I’ll just end this little ramble with saying that this isn’t a set recipe that doesn’t work if you for example use some other kind of berry. Let your imagination run wild and make what ever jam you’d like. Perhaps add some cherries and chocolate pieces to make a delicious black forest jam or make a so-called “Queen jam” (in Swedish) by using raspberries and blueberries.
Enough said, enjoy!
Simple Raspberry Chia Jam
- Yield: approximately 250g / 8,5 oz 1x
- 250g / 8,5 oz defrosted raspberries
- Optional sweetener of choice or a couple of dates to taste
- 1,5 tbsp chia seeds
- Either mash the berries together with the sweetener or mix them more or less smooth using a mixer or blender. Mix in the chia seeds and transfer to a jar. Let sit until thick. Enjoy!