Are you tired of sugary, artificial jams that leave you feeling more like you’ve eaten candy than fruit? I don’t know about you but it is either the price tag or the long list of ingredients has motivated me to make my own. Since true canning isn’t a skill I have acquired, stovetop jams that store well in the freezer are what you’ll find in my kitchen. Today I’ll show you how I make my Fresh Raspberry Lemon Chia Jam! It’s just a few simple ingredients and bursting with real fruit flavor, hints of lemon AND the added benefits of chia seeds. It’s not just delicious, it’s good for you too!
Chia Seeds: Nature’s Little Powerhouse
Chia seeds are more than just a trendy superfood. These tiny black specks are packed with nutrition. They are the are the secret weapon in this jam in more ways than one. Chia seeds are loaded with:
- Fiber Powerhouse: Chia seeds are a great source of fiber, which helps with digestion and keeps you feeling fuller for longer.
- Omega-3’s: These little seeds also have a high content of omega-3 fatty acids, essential for heart health and brain function.
- Antioxidants: Chia seeds are loaded with antioxidants, protecting your cells from damage.
- Protein: Provides a slight boost of plant protein.
- Natural Thickener: By thickening the jam with chia seeds instead of refined sugar, you are making a spread that’s not only delicious but also has a surprising nutritional punch.
Store-bought jams are often loaded with added sugar, high fructose corn syrup, and artificial preservatives. Making your own jam with fresh fruit, chia seeds, and a natural sweetener gives you the perfect way to start your day!
What You’ll Need:
Fresh Raspberries– The star of the show and reasonably priced when in season.
Lemon- Fresh lemon juice, a zesty ally in the world of jam making, plays a big role in perfecting any fresh fruit chia jam. Its tangy and bright juice not only makes flavors pop, but also serves as another natural preservative, helping the longevity whether you store it in the fridge to be eaten throughout the week, or the freezer for a rainy day.
Honey- Now, let’s address the sweetness factor. Many traditional recipes are FILLED with refined sugars. I opt for unrefined sugars such as honey whenever possible. Aside from its golden sweetness, quality honey can have distinctive flavors depending on where the bees find their nectar. You can also make an equal swap with maple syrup.
Chia Seeds- They can effortlessly transform your fruit puree into the perfect spreadable jam without waterbath canning. When added to liquids, they work their magic, quickly thickening without the need for special cooking methods or excessive amounts of white sugar.
Blender- I use my Vitamix, but you do not need anything special or high-powered. Since you are only pulsing the ingredients together a few times until your desired consistency, a food processor will also give you great results.
Medium Stockpot- You can even simmer this in your Instant Pot on SAUTE mode!
Canning Funnel: (optional) This is a special funnel with a large opening, perfect for pouring liquids into containers or jars.
Jelly Jars & Lids- You will need about 3-8 ounce jelly jars for a single batch of this recipe. If you double it like I typically do, you will need about 6 jars. One goes in the fridge for the week and the rest in the freezer. As far as the lids, regular canning lids work just fine, but I prefer the plastic screw on type specifically made for canning jars. I find mine at Walmart, but you can also find them on Amazon. Just be sure to buy the right size, they come in either regular or wide mouth, depending on the jar you are using.
TIP: Be sure to label your lids before placing in the freezer.
How to store fresh jams
Storing your homemade chia jam is a breeze, and it’s all about keeping things simple. Once it has reached that perfect, spreadable consistency, let it cool down to room temperature. Then, transfer into clean, airtight jars—mason jars work like a charm. Pop those jars into the fridge, and your jam will happily hang out for up to two weeks.
Batch cooking and freezing it in jars is like bottling up summer until you’re ready to savor its fruity goodness. Once your jam is done simmering, turn off the heat and stir in the chia seeds. Carefully ladle it into clean jelly jars or air-tight containers. Let it cool to room temperature, label the lids and freeze for 3-6 months. Your future self will thank you for making a little extra.
If you’re feeling extra ambitious, you can also freeze it in ice cube trays for those jam cravings that strike unexpectedly. So whether you’re layering it on toast, swirling it into yogurt, or even dolloping it on pancakes, your chia jam is ready to dress up your breakfast or snack whenever you are.
Same as before, turn off the heat, add the chia seeds. Then let it cool in the pot before spooning into ice-cube trays. Once they’re frozen solid, transfer the jam cubes into a zip-top bag and stash them back in the freezer. When a craving hits, just grab a cube or two, and your chia jam will be ready to defrost.
A Spoonful of Sunshine: Ways to Use Your Homemade Jam
This jam isn’t just for toast! Its versatility knows no bounds. Here are some ways to incorporate this sunshine in a jar into your daily routine:
- Breakfast Made Healthy: Spread it on toast, waffles, pancakes, or biscuits for a touch of sweetness.
- Yogurt Parfait: Dollop it on top of your yogurt bowl for a textural and flavor contrast.
- Charcuterie: Pair it with creamy brie or goat cheese for an elegant appetizer.
- Baked with Love: Swirl it into muffins, scones, quick bread, or dollop into Thumbprint Cookies for a burst of fruity flavor.
If you try my Fresh Raspberry Lemon Chia Jam or any of my other recipes, comment & rate below.
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Fresh Raspberry Lemon Chia Jam
Equipment
- 1 Medium Stockpot
- 3 8 ounce Jelly Jars or other air-tight containers
- 1 Canning Funnel
- 1 Blender or Food Processor
Ingredients
- 5 cups fresh raspberries, washed
- 1/3 cup honey or real maple syrup increase to 1/2 cup if you prefer it sweeter.
- 3 tablespoons fresh lemon juice
- 3 tablespoons chia seeds
Instructions
- Place the raspberries, honey, and lemon juice into your blender or food processor.
- Pulse several times until you reach the consistency you desire. Do not fully blend unless you want a VERY smooth jam. NOTE: The color will be lighter and less vibrant if you blend it until smooth vs. pulsing.
- Pour the puree into your medium stockpot and simmer to a light boil, stirring frequently to prevent burning. When it reaches the boil, lower the heat to medium-low to low and gently simmer & stir for 8-10 minutes.
- When it is done cooking, turn off the heat and stir in the chia seeds. Pour into the prepared jars while hot and set aside to cool before placing the lids on and refrigerating and/or freezing. (see notes below)
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