Raspberry Chia Jam Recipes
RASPBERRY CHIA SEED JAM
Provided by Food Network Kitchen
Time 1h30m
Yield 1 jar of jam
Number Of Ingredients 0
Steps:
- Bring 4 cups raspberries, 1 cup sugar and 2 tablespoons lemon juice to a simmer in a saucepan over medium heat. Cook, stirring and mashing the berries, until thickened, 20 minutes. Remove from the heat and stir in 1 tablespoon chia seeds. Refrigerate until cool.
RASPBERRY CHIA JAM
Try our new take on raspberry jam - it's easy, speedy and full of nutritious ingredients. Chia seeds thicken it and provide healthy fats, fibre and minerals
Provided by Esther Clark
Categories Condiment
Time 20m
Yield Makes 1 jar (about 400g)
Number Of Ingredients 4
Steps:
- Put the raspberries in a pan with the vanilla and honey, then cook over a low heat for 5 mins or until the berries have broken down.
- Stir through the chia and cook for 10 mins. Set aside to cool completely (it will thicken significantly as it cools). Spoon into a bowl or sterilised jar. Great on toast, swirled through porridge or in yogurt. Will keep in the fridge for up to one week.
Nutrition Facts : Calories 14 calories, Fat 0.4 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 0.4 grams protein
RASPBERRY CHIA JAM
Raspberry Chia Jam - the healthy jam without sugar! This raspberry jam recipe with chia seeds is quick and easy to make, healthy, and super delicious!
Provided by Aline Cueni
Categories Breakfast
Time 20m
Number Of Ingredients 5
Steps:
- Place raspberries and water in a small saucepan, pop on the lid, and bring to a boil. Reduce the heat to medium and let it bubble for 10 minutes, stirring occasionally.
- Remove from heat and stir in chia seeds, maple syrup, and vanilla extract. Let it sit for 10 minutes, stirring occasionally.
- Fill into a mason jar, close the lid, and let it cool at room temperature. Store in the fridge for up to one week. → The jam will thicken considerably after a few hours in the refrigerator!
Nutrition Facts : Calories 52 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
CHIA SEED JAM
Healthy and amazingly yummy jam! Enjoy right away or keep in airtight container for up to two weeks.
Provided by TheGlutenFreeGeek
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 10
Number Of Ingredients 7
Steps:
- Soak chia seeds in water until mixture has a jelly-like texture, about 5 minutes.
- Heat raspberries, blackberries, blueberries, strawberries, and honey in a saucepan over medium heat until berries are soft, about 15 minutes. Lightly crush berries with a fork or masher.
- Stir chia seed mixture into berry mixture. Remove from heat and let cool for at least 10 minutes.
Nutrition Facts : Calories 69.6 calories, Carbohydrate 15.3 g, Fat 1 g, Fiber 2.4 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 1.9 mg, Sugar 12.1 g
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BEST RASPBERRY CHIA JAM RECIPE - HOW TO MAKE CHIA …
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Occupation Editorial AssistantCategory Breakfast, Dessert, SnackServings 1Total Time 30 mins
- In a small saucepan, cook raspberries on medium, stirring occasionally, until fruit breaks down and liquid becomes syrupy, about 8 minutes.
- Remove from heat and stir in lemon juice and maple syrup, then stir in chia seeds and let sit 20 minutes (mixture should thicken slightly).
HOW TO MAKE RASPBERRY CHIA JAM - THE ROASTED ROOT
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4.6/5 (7)Total Time 25 minsCategory Side DishCalories 72 per serving
- Add the raspberries, pure maple syrup, water, and lemon juice to a small saucepan. Bring to a full boil.
- Reduce the heat to a controlled boil (so that the raspberry juice doesn’t splatter all about!) and cook for 10 to 15 minutes, until the raspberries have softened and lots shape. Mash the raspberries using a fork.
- Add the chia seeds, stir well, and continue cooking until the mixture thickens, about 8 to 10 minutes.
- Remove the saucepan from the heat and allow the raspberry mixture to cool 10 minutes. Add the pure vanilla extract and sea salt. Transfer jam to a jar and refrigerate at least 2 hours before using.
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