Raw Raspberry-Vanilla Chia Jam

by Dorothy Reinhold on August 10, 2014


Print This Post Print This Post Raw Raspberry-Vanilla Chia Jam | ShockinglyDelicious.com

Our Sunday Supper cooks are saving the season today, with lots of suggestions to show you how you can simply save summer.

We have ketchup and chutney, sauerkraut and kimchi, jams and jellies, preserves and conserves, salsas and freezer stuff and pickles galore.

Browse our suggestions below, but first, let’s make the easiest, no-cook, no-can, no-sweat raspberry chia jam. We’ve made a few chia jams before:

This new one is chia-tastic!

Raw Raspberry-Vanilla Chia Jam | ShockinglyDelicious.com

Raw Raspberry-Vanilla Chia Jam

Prep Time: 5 minutes

Total Time: 2 hours, 5 minutes

Yield: 1 jar

Serving Size: 1-2 tablespoons

Chia seeds thicken fresh fruit puree nicely, and vanilla syrup adds sweetness and depth, for a raw jam that saves a little bit of summer.

Ingredients

  • 6 ounces fresh raspberries
  • 3 tablespoons vanilla syrup (I used Heilala Vanilla Syrup)
  • 1 tablespoon chia seeds (I used white chia)

Directions

  1. Whirl raspberries, syrup and chia in a small food processor until fruit purees, about 15 seconds. Pour into a squeaky-clean lidded jar and refrigerate for at least 2 hours, until the chia seeds gel and the jam firms up a bit.
  2. Spread on toast or pancakes, dollop on plain Greek yogurt or stir into smoothies – however you like to eat your jam!

Notes

Recipe source: Dorothy Reinhold | Shockingly Delicious

https://www.shockinglydelicious.com/raw-raspberry-vanilla-chia-jam/

Raw Raspberry-Vanilla Chia Jam | ShockinglyDelicious.comNow let’s hit the kitchen! Save summer with us!  

Learn how to …

Sip sunny cocktails and smoothies

Scoop up special salsas and sauces

Jump into jellies, jams and preserves

Pucker up for pickles

Slurp and spoon soup and a side dish

Dive into divine desserts

Join us around the family table for #SundaySupper 

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{ 37 comments… read them below or add one }

Alice August 15, 2014 at 10:35 am

I love the idea of Chia seeds but I just cant manage their texture… : ) this looks great though!

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Sarah | Curious Cuisiniere August 14, 2014 at 7:01 am

What a super easy way to make jam! This is fantastic!

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Dorothy Reinhold August 15, 2014 at 9:41 am

Thanks, Sarah! You can try it with other fresh fruit as well.

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Cindys Recipes and Writings August 12, 2014 at 5:40 pm

I’m not a fan of chia seeds but I would like to try this combo!

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jo_jo_ba August 11, 2014 at 2:52 pm

Chia jam is so awesome for it’s sheer simplicity 🙂

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Dorothy Reinhold August 11, 2014 at 6:01 pm

Jo Jo Ba,
Agree completely! It doesn’t get any easier!

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Kimberly August 10, 2014 at 9:43 pm

Oh my goodness … could this be any easier … or more delicious?!?!

Love your recipe … it’s going on my “to make” list ASAP!

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Dorothy Reinhold August 11, 2014 at 4:50 am

Kimberly,
So glad! Come back and tell me how you like it!

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The Ninja Baker August 10, 2014 at 5:07 pm

Chia seeds are sooo good for you. And your raspberry vanilla version looks fantabulous, Dorothy. Where do you get vanilla syrup? Surfas?

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Dorothy Reinhold August 10, 2014 at 6:02 pm
Katy August 10, 2014 at 2:57 pm

I haven’t tried cooking with chia seeds before, but this beautiful jam is just the insiration I need!

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Dorothy Reinhold August 10, 2014 at 6:03 pm

Katy,
Try it! And the beauty of this is the it is NOT cooked!

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Shaina August 10, 2014 at 2:07 pm

Yummy! This seems so easy to make, I really have got to try making my own jam.

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Dorothy Reinhold August 10, 2014 at 6:04 pm

Shaina,
You take any fresh fruit you like, mash it, sweeten it as you like, and stir in chia to thicken. That’s the whole trick of it. Now…go and do!

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Family Foodie August 10, 2014 at 12:01 pm

I tell you – this may be the recipe that gets me to try making jam!

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Dorothy Reinhold August 10, 2014 at 12:09 pm

Isabel,
I tell ya, there is NO REASON you shouldn’t!

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susan @ the wimpy vegetarian August 10, 2014 at 11:34 am

You need to add a new tag to your blog: Shockingly Simple. Chia jams have been on my radar, but I haven’t made them yet. Now I will. This is just too easy not to. And I can just taste how fresh the berries must taste. Perfect post!

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Dorothy Reinhold August 10, 2014 at 12:09 pm

Susan,
Ha, I love that idea of shockingly simple!

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Deanna Samaan August 10, 2014 at 10:36 am

My god does this look good! I love it!

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Dorothy Reinhold August 10, 2014 at 12:10 pm

Deanna,
It is GREAT! I want you to try it!

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Mallory @ Because I Like Chocolate August 10, 2014 at 10:18 am

What a great way to healthify jam!

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Dorothy Reinhold August 10, 2014 at 12:11 pm

Mallory,
Yep, this includes WAY less sugar than ordinary jam, since the sugar is not needed for preserving it on a shelf.

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Liz August 10, 2014 at 9:59 am

I love how using chia seeds eliminates the need for pectin! And the color is divine!!!

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Dorothy Reinhold August 10, 2014 at 12:12 pm

Thanks Liz!

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Tara August 10, 2014 at 9:08 am

Great recipe and so simple. I love fresh raspberries!!!

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Dorothy Reinhold August 10, 2014 at 12:12 pm

Tara,
Simple is my middle name these days!

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Jennifer @ Peanut Butter and Peppers August 10, 2014 at 6:36 am

Yum! Love that you added chia seeds, which bulks it up! Great recipe!

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Dorothy Reinhold August 10, 2014 at 12:13 pm

Jennifer,
The chia also thicken it. They hydrate and gel.

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Renee August 10, 2014 at 6:28 am

How cool – no cooking required. I have to admit I haven’t done anything with chia seeds yet. But I have that incredible vanilla syrup that I need to use so I’m adding raspberries and chia seeds to my shopping list.

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Dorothy Reinhold August 10, 2014 at 12:13 pm

Renee,
Iced coffee with that vanilla syrup, too!

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Hezzi-D August 10, 2014 at 5:15 am

Such a pretty jam. I have some chia seeds just laying around and don’t know what to do with them…I think I’m trying this jam!

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Dorothy Reinhold August 10, 2014 at 12:14 pm

Heather-Hezzi,
Yes, yes, yes!

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Amanda August 10, 2014 at 4:37 am

Yes please! I love the idea of fresh jam using the food processor – genius. Will have to try it soon.

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Dorothy Reinhold August 10, 2014 at 12:14 pm

Amanda,
Or mash them with a fork if you don’t have a food processor.

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Stacy August 10, 2014 at 1:20 am

Well, jam could not get easier than this, Dorothy! I love that the raspberry color stays so vibrant when the jam isn’t cooked. Gorgeous. Now I am on the hunt for chia seeds.

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Dorothy Reinhold August 10, 2014 at 12:15 pm

Stacy,
Chia are so fun for these quickie jams, in smoothies, etc. Love them!

Reply

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