Raspberry-Chia Jam

This sugar-free jam has just three ingredients: raspberries, fruit juice and chia seeds. You can use water instead of juice for an even lower sugar content. This jam is thickened with chia seeds. Besides binding the ingredients to make a thick, rich spread, chia seeds also add omega-3 fats, protein and fiber—so you can turn your jam into an instant superfood! My raspberries were plenty sweet for my taste; If yours are too tart, or if you like a sweeter jam, add a little agave, maple syrup or unrefined cane sugar during cooking. I used frozen raspberries, but you can swap out fresh; mash them first, and add an additional few tablespoons of water or juice.




2 cups frozen raspberries, thawed

2 tablespoons fruit juice (apple, grape or raspberry)

2  tablespoons  chia seeds

1/2 vanilla bean or 1/2 teaspoon vanilla extract (optional)


1. Combine raspberries and juice in a small saucepan. Lightly mash raspberries with the back of a fork to release juice. Bring to a high simmer and cook for about 10 minutes, stirring frequently, until raspberries are soft.

2. Stir in chia seeds and simmer for an additional 10 minutes, until mixture thickens. (Jam will continue to thicken as it cools). Remove from heat and let cool. If you’re adding vanilla, split vanilla bean in half and scrape seeds into mixture, or stir in vanilla extract.

3. Transfer jam to a glass jar and refrigerate for 6 hours or overnight before using. Jam will keep, refrigerated, for two to three weeks.