Have Your Jam and Eat It Too

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This small-batch recipe for a simple raspberry jam surprises with a superfood — chia seeds — which acts as a substitute for pectin. Slather this tasty jam on fresh-made toast, muffins, crepes, or scones at breakfast. For an added brunch-time treat, pile on some ricotta blended with a touch of vanilla, orange zest, and sugar.

Raspberry Chia Seed Jam

When liquid is added to chia seeds, they swell up and create a gel — making them a perfect substitute for pectin in this fruit jam featuring sweet raspberries and rich vanilla bean.


1 1/2 cups raspberries (fresh or frozen)
1/4 cup water (if using fresh berries)
3 tablespoons chia seeds
2 tablespoons honey
1 vanilla bean, split and seeds scraped or 1 teaspoon vanilla extract
A squeeze of lemon juice


If using frozen raspberries, thaw them for 2 hours in a glass jar on the counter or overnight in the fridge.
2. Mash the raspberries with a fork. If using fresh berries, add 1/4 cup water.
3. Heat the raspberries in a medium saucepan. Bring to a boil and cook for 4 to 5 minutes, stirring continuously.
4. Remove from heat and stir in chia seed, honey and vanilla beans. Let cool.
5. Transfer to a glass jar or other airtight container and refrigerate 2 to 3 hours to set.
Keep refrigerated.

Yield: Approx. 5 ounces

Chia Seed Tips

Chia seeds subtle nutty flavor work well in sweet or savory dishes, and, unlike flax seeds, chia seeds don’t need to be ground before being eaten. Once you get in the habit of adding them to your favorite foods, they are sure to become a staple in your kitchen.

Chia seeds should be stored in a dark-colored, well-sealed container.

Recipe courtesy of Frontier Organics.