This recipe works with most berry varieties or even a mixed berry jam!
Add it to toast, muffins (highly recommend this one), waffles, pancakes, sandwiches, or my personal fave lately…….yogurt, granola, and some of this jameroo
IMPORTNAT NEWS!!! Use this Jam in my PB & J Cups Recipe
This recipe is part of my Feel Good Treats Summer series, where we’re all about enjoying your favorite treats but making them healthier so you feel really freaking good! All the treats are damn delicious and also happen to be gluten-free, dairy-free, refined sugar-free, anti-inflammatory, and mostly vegan.
I started developing these feel-good treats after being diagnosed with Lyme disease. Check out the story and video here!
Watch the how-to video for this recipe on Instagram and TikTok.
Raspberry Chia Jam
Course: Vegan, Dairy Free, Gluten Free, Refined Sugar Free8
ozNUTRITION TIP – Jam is packed full of refined white sugar (which is inflammatory and dehydrating). Make the swap for this Chia Jam that is sweetened only by the fruit itself and some whole food maple syrup. Simple sustainable swaps like these can go a long way towards optimal health!
Ingredients
2 cups frozen (or fresh) raspberries
1 Tablespoon maple syrup
1 teaspoon vanilla extract
1 Tablespoon chia seeds
Directions
- Place raspberries into a small pot and thaw over medium heat, stirring frequently. Mash the berries until it is a loose consistency. Bring to a simmer.
- Add maple, vanilla and chia seeds. Continue to simmer, stirring frequently for 3-5 minutes until it begins to thicken slightly. It will continue to thicken when it’s cooling.
- Remove from heat and let cool.
- Transfer to a glass jar and store in the fridge for 1-2 weeks. Were obviously not preserving this jam, so it lasts 2 weeks-ish in the fridge, but I find it disappears way sooner than that! Enjoy!
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