In a medium saucepan over medium heat, add the raspberries and cook until they start to break down, stirring and mashing frequently, about 10 minutes.
Turn the heat to low, stir in the maple syrup, lemon juice and vanilla extract. Then stir in the chia seeds and turn off the heat.
Allow the mixture to stand for 5-7 minutes until the chia seeds thicken the jam and the mixture to cool down. (The jam will continue to thicken as it cools.)
Serve immediately, or transfer the jam to a jar and store in the fridge for up to 2 weeks.
Storage: Store any leftovers in an airtight container. The chia jam will last about 10 days in the fridge. I've tried freezing it, and it doesn't freeze well unfortunately and separates into a funky mess.
Sourcing: You can find chia seeds in all supermarkets, often located in the baking aisle or with breakfast foods or flours.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for for 1/8 of the jam and does not include the toast or peanut butter.
- Instead of raspberries, you can use other berries like strawberries, blackberries or blueberries with no changes to the recipe. If you want to experiment with other fruits, you may need to add water since other fruits like peaches, cherries or apricots, for example, may not hold as much water as berries.
- To make it vegan, substitute the honey for maple syrup, agave syrup or coconut sugar.
- To make it sugar-free, leave out the sweetener but also leave out the lemon juice. I would only recommend this if you have overly sweet berries to start though.
Calories: 44kcal | Carbohydrates: 8g | Fat: 1g | Sodium: 1mg | Potassium: 68mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 8.6mg | Calcium: 32mg | Iron: 0.4mg