Raspberry Jam on toast is usually what I have for breakfast. Because I find the ones you buy often way too sweet, I started making my own a little while ago. This time, I decided to switch things up a bit with this Raspberry Chia Jam.
I thought that making Jam would be a really long, complicated process, but turns out it is the easiest thing ever.
I also always believed that you needed to add a huge amount of sugar for the jam to thicken, but found that if you let it simmer slowly for a long time, you absolutely do not need a lot of sugar to get the right consistency.
My favourite part of making jam is that I am able to control the amount of sugar I use (since I really don't like super sweet stuff).
If you are like me and don't like desserts that are too sweet, this recipe is for you! It is a topic I am particularly interested in and find really important to share in all of my recipes.
You may want to read my 3 Tips to Bake with Less Sugar if it's a topic that interests you as well!
Raspberry Jam with Chia Seeds
In the last few batches, I experimented a little bit with the recipe: type of sweetener (brown sugar or honey?), extra flavour (mint, cinnamon?) or thickener (added agar agar or "au naturel"?). To be honest, I found that they are always equally delicious!
A few weeks ago, I found a jam recipe with Chia seeds on Emma Eat's blog and thought it was a genius idea.
For those of you who use Chia Seeds regularly, you know that it is a great way of thickening any liquid. It is also a super fun way to bring some crunchiness to any recipe!
I decided to take the idea and combine it with the recipe I usually use and I absolutely love this Chia Raspberry Jam result.
More Berry Sauces and Toppings
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Chia Raspberry Jam
- 500 gr Raspberries - I use frozen ones
- 1 cup Water
- 2 tbsp. Honey or Agave Syrup
- 1/3 cup Chia Seeds
- 1 teasp. Cinnamon Powder - optional
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
- In a large saucepan, combine the Water, Honey and Cinnamon.Heat up the water until the Honey has dissolved, then add the Raspberries. If you like your jam sweeter, add more honey or replace the honey with sugar.
- Let it simmer gently while regularly stirring until almost all the liquid has evaporated. It should take at least 20 to 30 minutes.
- Make sure you stop the cooking when there some liquid is still remaining as you will need it for the chia seeds to expand.
- Remove from the stove and let it cool down.
- Add the Chia Seeds and mix well.Transfer into a jar and leave in the fridge for at least a few hours.
- I have kept homemade Jams in the fridge for up to a month.