Raspberry Chia Seed Jam – Gluten Free

by Sharon on December 11, 2013

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I am so excited to share this chia seed jam recipe. I’ve seen numerous homemade jam recipes floating around for ages and I’m planning on baking thumbprint cookies for the holidays so, no better time like the present ( Christmas present?) to try my hand at it. The goal is to cut down on sugar so I used only a bit of local honey from Mancini’s as a sweetener and really relied on the natural sweetness of the berries to round things out.

What’s going to give your jam it’s ‘jamminess’ is the magical chia seed. I could drone on for days about the benefits of chia seeds but instead I’ll just point out a few highlights.

Chia seeds are:

  • high in protein
  • high in fibre
  • source of iron
  • source of calcium & magnesium

Nice! Besides these great attributes, chia seeds are also a great binder as they create a gel like substance when they are exposed to water. This is how jam is produced out of so few ingredients. The chia seeds will glue it all together making it spreadable and able to function just like store bought jam. However, unlike the jam you buy, this rendition isn’t chockfull of chemicals and additives not to mention a lot of added sugars.

Soak the chia seeds in water for 10 minutes.

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Meanwhile, rinse your raspberries.

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Pop everthing into a blender and whiz until the chunks of raspberry are smooth and that’s it! Pour it into a glass jar. I bought a set of 3 jars at the dollar store for $2. Don’t ask …

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The whole process takes less than 20 minutes and the result is something worthy of spreading on some toasted Ezekiel or for filling thumbprint cookies. –> I’m trying out a gluten free version so stay tuned!

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Yum!

To give you an idea how well this chia seed jam worked out, I walked into the kitchen and found Joe someone eating it with a spoon out of the jar! He looked at me and said “Your jam is good” and then continued spooning it in :)

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Raspberry Chia Seed Jam

Ingredients

  • 1 cup raspberries
  • 1 tbsp chia seeds + 2 tbsp water
  • 2 tbsp honey (try local!)

Instructions

  1. Soak chia seeds in water for 10 minutes
  2. Place all ingredients in a blender and pulse until combined
  3. Store in a glass jar in the fridge
http://thehonoursystem.com/2013/12/11/raspberry-chia-seed-jam-vegan-gluten-free/

{ 38 comments… read them below or add one }

EyeCandyPopper December 12, 2013 at 5:12 pm

Yum! I made some strawberry chia jam last summer and it was super delicious! I canned several jars of it so I can enjoy it all winter long :)

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Sharon Sharon December 13, 2013 at 9:58 am

Great idea on the canning! That’s something I have to start doing …

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Shelley @ Two Healthy Kitchens December 12, 2013 at 9:21 pm

Oh my gosh! Brilliant! I’ve made chia pudding, but never chia jam! What a fantastic concept to use chia’s inherent gelling qualities to make a beautiful, healthy jam! Ok – I admit I’m using a lot of exclamation points, but I’m seriously that excited! This is a great idea! Thanks a million for the inspiration! :D

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Sharon Sharon December 13, 2013 at 10:01 am

You . will . love . it ! ! ! It’s super family friendly :)

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Stephen December 13, 2013 at 2:37 pm

Great idea. So simple too. How long do you think it would keep?

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Sharon Sharon December 13, 2013 at 2:42 pm

Hey Stephen! It’s a pretty small quantity and we usually eat it up within the week. I would imagine it would last in the fridge for 1-2 weeks. So easy and delicious.

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Shannon December 13, 2013 at 9:07 pm

Oh my gosh, it’s beautiful – I love the color. This such is a great idea. I think I might try it with some of my extra blueberries.

Also, I’m so glad I read this because I was about to go to Michael’s tomorrow to try to find some more jars and it never occurred to me to look at the Dollar Store, but I’m totally going to now!

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Sharon Sharon December 14, 2013 at 12:38 am

Blueberries would be amazing! Also amazing? Dollar store finds :) Enjoy!

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Emily January 4, 2014 at 6:52 pm

Just tried this recipe and it is so good!! Will definitely mention your post on my blog sometime soon :)

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Sharon Sharon January 4, 2014 at 9:32 pm

Thanks Emily :) This jam = game changer ! I can’t believe how it is so delicious, yet so simple.

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Laura January 8, 2014 at 1:20 pm

Do the raspberries need to be fresh or would frozen work too? Thanks!

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Sharon Sharon January 8, 2014 at 1:46 pm

Hello Laura! I have only used fresh myself but frozen fruit should work if you let it thaw beforehand. Let me know if it works out. Thanks for stopping by :)

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RuthAnne Cupps February 2, 2014 at 3:53 am

I wonder if Frozen Mangos and Chia seeds would make a tasty jam?
I make jams of all kinds and have had a few requests for low sugar versions.. The only problem is that the sugar is what preserves jam when you can it to make it shelf stable for long periods of time. I’ve been on the look out for a safe and preservable way of reducing the sugar to next to nothing since fruit on its own can be sweet enough for my jams…
I am also attempting to reach the non-GMO and the diabetic and Pre-diabetic markets and think this just might be my avenue. Thanks for posting this idea!

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Sharon Sharon February 2, 2014 at 9:21 am

This is such a great option to traditional sugar laced jam. I just make enough that we need so there isn’t any waste. I think mangos would taste amazing. I would let them thaw first, then give it a whirl! Thanks so much for the great comment!

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Food to Fitness February 3, 2014 at 8:00 am

Wow. This looks so simple and delicious. Can’t wait to try it!

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Sharon Sharon February 3, 2014 at 8:46 am

You won’t be disappointed! This jam is amazing! :) Thanks so much for the nice comment.

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maria nikolova February 25, 2014 at 9:29 pm

Guys how do you can the jam? thanks

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Sharon Sharon February 25, 2014 at 9:52 pm

I actually don’t can it. It’s a small enough portion to store in the fridge for up to 2 weeks in a sealed glass container. Easy peasy! :)

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Alicia August 6, 2014 at 10:17 pm

I am thinking you can do this like a freezer jam? if you pop it in the freezer after it thickens..it will last a lot longer :)

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Sharon Sharon August 6, 2014 at 11:20 pm

Great idea! Thanks, Alicia. :)

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Dianne November 17, 2014 at 12:18 am

If you use the type jars with the “pop” tops. Either canning jars or the jars you buy at the store with metal lids, if you pop them into the microwave for just a few seconds, put the lid on, push the “button” in and tighten it, the cold air of the refrigerator will make it form something of a seal. You have to do this each time you use it, but I do it with left over store bought spaghetti sauces, etc, that I don’t use up fast enough to keep from ruining. They last much longer than just putting a lid on.

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Sharon Sharon November 17, 2014 at 10:15 am

Hey Dianne! Thanks so much for the tip. I will try this for sure with leftover tomato sauce ( I always have one on the go). Thanks again. Have a great week! :)

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Ellen March 5, 2014 at 11:29 am

If you can this properly, do you need to store in the fridge, and would it extend the shelf life??

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Sharon Sharon March 5, 2014 at 12:19 pm

I did store mine in the fridge. We used it pretty quick though. I used in a thumbprint cookie recipe and to spread on jam. My fella ate it with a spoon! I would imagine it would last at least a week, probably two. You should totally make this! It’s so easy. :)

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CathyC March 25, 2014 at 9:41 am

must.do.this
We are getting some bees this year to make honey in our garden. Hubby grows rasperries, bluberries, peaches, strawberries,plums……..and the fruit comes in all at once!! I have been canning for years, and this sounds wonderful. No cooking and stirring, and I can process the jars and store them.

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Sharon Sharon March 25, 2014 at 9:46 am

Thanks Cathy! It’s so easy, yet so delicious. I love that you have the fresh berries and honey right at your fingertips. :) I hope you love the jam!

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RonitM March 30, 2014 at 2:04 am

Am I supposed to mix the water in the blender too or am I supposed to drain the chia seeds first?

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Sharon Sharon March 30, 2014 at 9:11 am

The water will absorb into the chia seeds and make kind of a gel. Toss it all into the blender. Super easy! :)

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heather April 20, 2014 at 7:23 pm

Can you freeze this recipe?

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Sharon Sharon April 20, 2014 at 9:55 pm

I’m pretty sure you could but honestly I haven’t tried. I think it might be easier to freeze your berries, then make the jam fresh. It’s a small enough portion that freezing isn’t necessary. Thanks for stopping by! :)

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Charmaine May 9, 2014 at 12:54 am

Hi, it sounds like a great recipe my son are constantly sick and my eldest has aspergers and has texture dislikes but he loves jam he suffers from iron deficiencies and I love how simple and great this looks I want to make it now. But I haven’t been shopping so I was wondering I only have tinned blueberries and wondering if they would work? I really appreciate how easy and simple it is because with 4 kids (5 if you include my husband and I do) I never have any time so this will work great for my one day I get when two little one go to day care. Healthy can be quick

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Sharon Sharon May 9, 2014 at 1:02 am

Hey Charmaine! I honestly have not tried it with anything but fresh raspberries. I pretty sure frozen then thawed berries would work but I truly would have no idea about using tinned fruit. I’m not sure the texture would translate. Let me know if you do try it. I can imagine simplicity is key with such a full house! :)

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wendy July 13, 2014 at 7:38 am

I made mine using blueberries that I had on hand. Works like a charm. I love chia and am trying to find ways of getting into as many foods as possible. This recipe made one half pint using 1 cup blueberries. Just enough for my husband and I.

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Sharon Sharon July 13, 2014 at 10:49 am

Chia = the best! :) I love chia, too. Another good way to use it is tossing it in smoothies. Enjoy the rest of your weekend, Wendy!

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Js August 21, 2014 at 9:19 pm

I made this – super simple and tastes great. It’s like old-timey refrigerator jam. Does not keep a long time, but that’s ok cuz I eat it quickly

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Sharon Sharon August 22, 2014 at 12:28 am

Hey thanks! Ironically enough I’m posting another chia seed jam recipe tomorrow, so stay tuned! :)

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Quinn September 8, 2014 at 1:47 pm

How long will it keep in the fridge?

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Sharon Sharon September 8, 2014 at 6:22 pm

This will last about a week although, it depends mostly on the freshness of your berries. Enjoy! :)

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