Sugar-Free Raspberry Chia Seed Jam

by Kristine on March 23, 2015

in Dips & Spreads, Kid Friendly, Recipes

Raspberry Chia Seed Jam_3

I can’t seem to say enough good things about chia seeds! Not only are these little guys a nutritional powerhouse as they are packed with omega 3’s, they also have the amazing ability to thicken up puddings, jams and batters.  Given the gelatinous quality of chia seeds, they are a perfect addition to a sugar-free raspberry chia seed jam!

Raspberry Chia Seed Jam_4

This jam is also ridiculously easy to make, and only takes about 10 minutes. It tastes so fresh and so much better than store bought, sugar-laden jam.  You don’t even use fresh berries, raspberries aren’t in season yet, so I used some local ones from last summer stored in my freezer.

The texture of this jam is a little bit thicker than store bought, which I love as it isn’t dripping out of your sandwich.  Since raspberries have so many seeds, its a perfect pairing with chia seeds as it doesn’t look much different than regular raspberry jam, which is perfect to disguise to the kids. My girls didn’t even know I was using a different jam in their sandwiches. I love that!

Raspberry Chia Seed Jam_2

This recipe makes about a 1/2 cup of jam, so if you go through a lot in a week, I recommend doubling the recipe. I’m not sure exactly how long it will keep as ours is almost gone and its been about a week, I’d say it would probably last at top quality for a week and a half.

Raspberry Chia Seed Jam_1

I hope you give it a try soon! With how easy and more nutritious this is, I won’t be going back to store bought!


Sugar-Free Raspberry Chia Seed Jam
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side
Yield: ½ cup
Ingredients
  • 1 cup frozen raspberries
  • ⅛ tsp stevia extract (I used NuNaturals white stevia powder). Could also sub for 3-4 stevia packets, 1-2 Tbsp xylitol, or preferred sweetener to taste
  • Juice of ½ a lemon (just over 1 Tbsp)
  • 2 Tbsp chia seeds
Instructions
  1. In a small saucepan, add together the frozen raspberries, stevia (or other sweetener) and lemon juice.
  2. Allow to come to a gentle boil. Mash berries with a potato masher.
  3. Add in the chia seeds and let simmer for a few minutes.
  4. Add warm jam to a 125ml (1/2 cup) jar. Put the lid on loosely, and allow to set in the fridge for about 1 hour.
  5. Keep stored in the fridge. Will keep for a week or longer.
Nutrition
Serving size: 1 Tbsp Calories: 23 Fat: 1.2 g Saturated fat: 0.1 g Carbs: 3.3 g Sugar: 0.1 g Sodium: 0 mg Fiber: 2.3 g Protein: 0.9 g

Recipe adapted from A House In The Hills

 

Kristine
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Kristine

I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
Kristine
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  • Blair @ The Seasoned Mom

    Just made a batch of this, Kristine. 🙂 I used a mix of raspberries, blackberries, blueberries, and cherries since that’s what I had in my freezer. Turned out great!

    • http://www.busybuthealthy.com Kristine Fretwell

      Awesome! Great combo!!!! Glad you like it!

  • Jenn

    What colour Chai seeds do you use? I bought black ones but saw that their was white ones too…and yours look white? Is there a difference?

    • http://www.busybuthealthy.com Kristine Fretwell

      I used the black ones actually. I don’t think there’s a difference.

  • Blair @ The Seasoned Mom

    This looks delicious, Kristine! Pinned it, and I will be trying it soon. I love healthy, easy recipes like this! 🙂

  • jenn

    Do you think it would freeze well? Probably could can it…it would go bad?

    • http://www.busybuthealthy.com Kristine Fretwell

      I was hesitant to post that its freezer friendly as I’ve never frozen a chia pudding or anything.

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