I’m a big believer in having staple foods in the house. I tend to be a big fan of peanut butter and jam on my toast in the mornings because it makes for a yummy but quick breakfast. Over the last year or so I usually have a jar of this raspberry chia jam in my fridge. It’s also made its way into other recipes on the blog. Whether you are making this vegan jam for your toast or for a different recipe, it is one that is easy to make and tasty.
how to make chia seed jam
The beauty of making your own raspberry chia jam is that it only takes 3 ingredients and 10 minutes to make. It involves letting raspberries and maple syrup simmer on the stove for roughly 5 minutes or until they are soft. Next, transfer the raspberry mixture to a food processor and process until smooth. Partway through the blending add the chia seeds. Once everything is mixed and smooth, add the chia jam to a glass container and transfer it to the fridge to let sit for at least 30 minutes. The chia seeds then work their magic by helping to create a jam-like consistency. The longer the jam stays in the fridge, the more jam-like it will become in texture.
For more plant based breakfast ideas try this Cinnamon Roll French Toast or this Mango Turmeric Smoothie.
here are a few reasons why this is one of my favourite plant based breakfast recipes, so listen up.
- If you are wondering how to make chia seed jam, it’ SO EASY to make. I’m not even joking. 3 ingredients, 10 minutes to make, and then 30 minutes to wait. Seems pretty ideal to me. This is one of those plant based breakfast ideas that you will be so happy you came upon. It’s nutritious, gluten free, sweet, protein-rich (thanks to the chia seeds) and easy to store in the fridge to use at a moment’s notice.
- This is a versatile vegan jam to have in your fridge. I’ve used it in the past for cheesecake (using strawberries as the base) and thumbprint cookies. For both of those recipes, the chia jam added a little extra sweetness and colour. Any leftover jam is then stored in the fridge to be enjoyed with toast the next morning. Breakfast already partially made is pretty great.
- This raspberry chia jam contains 2 tbsps of chia seeds. Chia seeds are high in omega-3 fatty acids which help with brain health! No need to eat fish to get those omega-3’s. Chia seeds provide many health benefits. They are high in fibre, protein and contain all 9 essential amino acids. They are a superfood because they are loaded with so much goodness, making this healthy raspberry jam a little healthier than the classic type of jelly.
If you are in the market for some new plant based breakfast ideas, this raspberry chia jam is definitely a recipe you need to try. It’s simple, mouthwatering, and adds some pretty colour to your rather beige looking toast. Who doesn’t love a little extra pop of colour!?
This vegan jam is the perfect staple recipe to have in your fridge. Enjoy this healthy raspberry jam on those crazy busy mornings or on the slower mornings where you can drink a couple of cups of joe and continuously dip your toast into the jam. Let’s be honest, we all would rather slower mornings in our life but sometimes that’s not realistic. So make this raspberry chia jam ahead of time because it will save your butt on those mornings you sleep through your alarm.
raspberry chia jam
- 2 cups frozen raspberries
- 2 tbsp maple syrup
- 2 tbsp chia seeds
- Add the frozen raspberries to a saucepan over medium heat. Add the maple syrup. Over medium-low heat bring to a simmer until the raspberries become soft. After roughly 5 minutes, the raspberries should be soft.
- Add the raspberry/maple syrup mixture to a food processor. Begin to pulse and then stream the chia seeds into the processor while it is running. Pulse/blend until smooth.
- Add chia jam to a jar and place it in the fridge to set for at least 30 minutes. The longer it sits in the fridge the more jam-like consistency it will be.
- Store in a sealed container for 1 week.
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