Fresh Raspberry Lemon Chia Jam
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!
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)
Notes
Nutritional values and servings are estimates only.
How to store:
Let it cool down to room temperature. Then, transfer it into clean, airtight jars and keep in the fridge for up two weeks.
Freeze for 3-6 months.
Nutrition
Calories: 56kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gTrans Fat: 0.003gSodium: 1mgPotassium: 77mgFiber: 3gSugar: 8gVitamin A: 15IUVitamin C: 12mgCalcium: 26mgIron: 0.5mg
Tried this recipe?Let us know how it was!