This might just be the easiest and healthiest jam recipe you could possibly make. I have a thing for raspberry jam. It might be the reason why I fell in love with Linzer cookies from Palombo’s on Arthur Ave. in Little Italy of Bronx, NY. Of course, when I wasn’t downing Linzers I was most definitely having an affair with a Cannoli or two (they’re my ultimate dessert weakness). Now raspberry jam or any type of preserves is usually filled with loads of added sugar, natural flavors (aka beaver anal glands – feel free to google) and loads of other not so good for you ingredients. So do yourself a favor and make this delicious fruit spread and with the addition of chia seeds it’s sure to add an extra punch of nutrients to your day.
Here are some interesting facts about Chia seeds:
- Chia seeds are related to mint and come from the plant Salvia Hispanica, which grows natively in South America.
- “Chia” is the ancient Mayan word for “strength.”
- 1 ounce of chia seeds contains 11g of fiber, 4g of protein, 9g of fat (5 of which are Omega-3s), Calcium, Manganese, Magnesium, Phosphorus, Zinc, Vitamin B3, Potassium, Vitamin B1, and Vitamin B2.
- Chia seeds are a whole grain food making them gluten free.
- They’re loaded with antioxidants, which in turn fights the production of free radicals. Free radicals damage molecules in cells and contribute to aging and diseases like cancer.
- They can help you lose weight! Well this is still up for debate, but the high fiber content does help to make you feel full for longer.
The best part about this jam recipe, besides the fact that it’s delicious, is that you can substitute the raspberries for a berry of your choice. I can’t wait to make it with blackberries and strawberries. I hope you enjoy!
Raspberry Chia Seed Jam
- 3 cups fresh raspberries (you can also use frozen)
- 3 tbsp pure maple syrup
- 2 tbsp chia seeds
- 1/2 tsp pure vanilla extract
- In a medium saucepan stir together raspberries, maple syrup, and chia seeds.
- Bring to a boil and reduce heat to medium. Simmer for about 10-15 minutes while stirring often until the raspberries break down and the mixture thickens to your liking.
- Remove from heat and stir in vanilla.
- Enjoy immediately or transfer to a jar and store in the fridge.