Gluten Free/ Low Carb/ Paleo/ Vegan/ Vegetarian

Raspberry Chia Seed Jam

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I’ve started playing around with Chia seeds and found a few jam recipes so thought I would try one with raspberries as they hide the seed appearance of Chia well.  I was happy with how this turned out and it so simple compared to “normal” jam making and a lot less sugar…a lot less.   Diabetics rejoice in the jam!   The Chia seeds form the perfect gel to make a jelly like jam.   Jam in under 10 minutes!     I used a dash of Stevia to sweeten this but feel free to add your own sugar substitute.  I would recommend you taste the jam before adding the sugar though, just to ascertain if you want any sweetner as the fruit is fairly sweet enough on it’s own.  

Keep this in the refrigerator for a week.   Feel free to use other fruit….go crazy with the experimentation in the kitchen!

[recipe title=”Raspberry Chia Seed Jam” servings=”4-8″ time=”20mins” difficulty=”easy”]

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INGREDIENTS

1 cup frozen raspberries

1 tbspn Chia Seeds

1 tbspn water

1/8 stpn stevia

Great on coconut bread!

Great on coconut bread!

METHOD

  • Heat the raspberries and the water in a saucepan on a medium heat.
  • Bring to a boil and stir.
  • Remove from the heat and add the chia seeds, stirring until the seeds have began to gel.
  • Add the stevia to taste.
  • Transfer to a glass jar and cool.
  • Eat and enjoy!

Makes about 1/2 cup of jam.

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[/recipe]

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6 Comments

  • Reply
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    April 27, 2018 at 2:34 pm

    […] butterfly cakes are traditionally filled with buttercream, I used whipped cream and some raspberry chia jam for a lighter filling.  The beauty of butterfly cakes is that you can fill it with […]

  • Reply
    Sean
    March 6, 2015 at 4:32 am

    Hi,
    Can I ask what: 1/8 stpn stevia is ?

    • Reply
      Divalicious
      March 10, 2015 at 8:25 am

      Meant to be tspn….just a pinch of stevia is really.

  • Reply
    bestamazonfood.com
    June 10, 2014 at 1:55 pm

    Oh, thank you very much for posting this! It is gonna help me when I buy Chia Seeds at the market! Super Awesome!

  • Reply
    Almond and Raspberry Crumble Cake | Divalicious Recipes In The City
    December 10, 2013 at 8:19 pm

    […] 1/3 cup raspberry jam […]

  • Leave a Reply

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