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Raw Raspberry-Vanilla Chia Jam

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.


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


  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!


Recipe source: Dorothy Reinhold | Shockingly Delicious

https://www.shockinglydelicious.com/raw-raspberry-vanilla-chia-jam/ [5]

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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