Last year, I started making a version of jam that had less sugar (or more importantly, sugar I felt good about) as my son was still eating PB&J sandwiches on a regular basis. I found this recipe that uses chia seeds and loved it. Not only do chia seeds have health benefits, they make this jam super easy to make without the fuss of canning!
#berries #chia seeds #maplesyrup
I usually use raspberries because that is what I grow in my yard out back. The chia seeds blend perfectly with raspberries so my son didn’t even know they were there!
These berries are from last summer, it was a plentiful year. I have also used strawberries or a combination of raspberries and rhubarb (also from my yard). As long as your fruit totals two cups.
Whether you are using frozen or fresh, heat the berries in a sauce pan on medium until bubbly and the berries are broken down. If you are using frozen and have a lot of ice, let it simmer a little bit longer to let some of that water evaporate.
Add the chia seeds and maple syrup and stir to incorporate.
Reduce heat to medium low and allow to simmer for about 5 more minutes, stirring occasionally. If you find that your jam has not thickened enough for your preference, you can add 1-2 more tablespoons of chia seeds. I find that if my berries have more water content, this may be the case.
You’re done!
I loved this recipe so much, I decided to try it as a pairing when I take nut butter or “goop” on the trail. It was perfect! Especially when I was just eating it on its own from a “tube”. I love to carry packages of both and squeeze them together to eat. Who doesn’t love the taste of PB&J?
If you love raspberries like I do, check out my recipe for Raspberry Arroz Con Leche. I also have another version of this jam that uses plums with a hint of lime. And for more of my recipes for hiking and backpacking, head over to my Recipe Index!
Raspberry Chia Jam
Just three ingredients and about 20 minutes and you can have homemade jam without refined sugars or pectin!
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Course: Lunch, Snack
Cuisine: Dairy Free, Gluten Free, No Dehydrator Needed, Paleo, Vegan, Whole Food
Servings: 2 cups
Ingredients
- 2 cups raspberries fresh or frozen
- 4-5 tablespoons chia seeds
- 2-3 tablespoons maple syrup I like mine a little tangy, add more if you would like it sweeter
Instructions
- Heat the berries in a sauce pan on medium until bubbly and the berries are broken down.
- Add the chia seeds and maple syrup and blend.
- Reduce heat to medium low and allow to simmer for about 5 more minutes, stirring occasionally.
- If your jam is not quite as thick as you would like it, add 1-2 more tablespoons. Depending on the nature of your berries, more liquid may need to be absorbed.
- Store in the refrigerator for 1-2 weeks in an airtight container.
Notes
The jam will continue to gel a bit more after taken off the heat.
You may be able to use a little less chia seeds with fresh berries, frozen means a bit more water.
I put mine in the snack size ziplocs or small Rubbermaid containers but you could use tubes like GoToob, as well.
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