I was a never a jam girl to be honest with you, until I discovered chia seeds jam at a grocery store shelve. I decided to make my own without all the preservatives and added sugar.
I don’t often cook fruits due to the loss of some of their nutrients but since this is delicious treat, why not!?
This raspberry chia seed jam is sweetened with whole stevia leaves powder, and you can get yours here.
I use chia seeds instead of pectin, which is used in traditional jam recipe, and acts as a binder. But chia seeds are far more nutritious and rich in omega 3 and healthy fats.
This beautiful jam is not too sweet and has a tanginess of raspberries and an aroma of orange. It pairs perfectly with some coconut yogurt (or your choice of yogurt), and a dollop of peanut butter.
You can eat this jam as you would any other jam!
WHY I LOVE THIS RECIPE
If you try this recipe let me know! Leave me a comment, star it, and make sure to tag your beautiful photo on Instagram #LoveNourishInspi
Raspberry Chia Jam (Sugar Free)
- 3 cups fresh or frozen raspberries
- ¼ cup filtered water
- Juice of 1 medium sweet orange
- 1 teaspoon orange rinds
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- Pinch of sea salt
- 3 Tbsp chia seeds
- 1 teaspoon stevia leaves powder *
In a medium saucepan bring the raspberries and water to a boil.
Add the orange juice and lower the heat to simmer for 15 minutes until the raspberries have thickened. Mix occasionally to avoid sticking to the saucepan, and also to break down the raspberries.
Lastly remove from heat; mix in the orange rinds,vanilla extract, cinnamon, salt and chia seeds.
Allow to cool for 30 minutes before adding the stevia powder.
Store in refrigerated up to 2 weeks in an airtight container. *
- *You can substitute approximately ⅓ cup of another sweetener such as maple syrup in place of stevia.
- *This jam tastes best the day after it’s been refrigerated as all the flavours will have come together.