And by making it with only a small amount of natural sugar, you can feel pretty good about topping it on anything that could use a little fruit-flavored sweetening. In addition to toast, this jam is delicious on oatmeal, with Greek yogurt and granola, as a pb&j sandwich, on pancakes, as a cake layer, on ice cream, on fruit pie, and in homemade popsicles.
This jam is a great way to get some chia seeds into your kids diet. My older son loves smoothies made with chia seeds, but when hidden in a jam it has even greater appeal. (That said, I think I may have to mix it into chocolate to get my non-jam eater to eat it!)
I sweeten the jam with just a bit of maple syrup. The end result is a fresh, mildly sweet product. Note that because it is not preserved like traditional jam, it is perishable but will keep in your refrigerator for 2 weeks. (Which seems to be just enough time for our family to finish it off!)
2 (12-oz) bags frozen, organic raspberries (about 3 cups)
3 tablespoons maple syrup or other sweetener
2 tablespoons chia seeds
1. Combine berries and maple syrup in a medium saucepan. While stirring, bring to a simmer over medium-high heat. Continue to simmer for 5-10 minutes, mashing the fruit with a fork or wooden spoon.
2. Reduce the heat and stir in the chia seeds. Cook over low heat for an additional 10-15 minutes, stirring occasionally until desired consistency is reached. Taste test and add additional sweetener if desired.
3. Cool and transfer to a container. Store in an air-tight container in the refrigerator for up to 2 weeks. The jam will continue to thicken as it cools.
Need more detailed instructions? Here is a link to a helpful tutorial:
How to Make Chia Seed Jam by Oh My Veggies
Enjoy! Oh, and just remember you don’t need to add additional chia seeds to your yogurt and granola if topping it with this jam–oops, yes, I did that!