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This jam is the JAM. It was only natural for me to try what everyone has been trying these days – raspberry chia seed jam. It’s pretty simple: throw in some thawed, frozen raspberries, and a bunch of other things you want into your food processor, let it chill out in the fridge for an hour, and BOOM – you have jam. It takes all but 5 minutes! No excuses NOT to make this.

A lot of other recipes out there use less chia seed, but I like more, because I like my jam pretty firm. You do what you wish! I love the faint hint of basil and lime in here. It kind of goes against the sweetness of the raspberries and agave. But again, this recipe is just a framework. If you like yours sweeter, add more agave. More herbal? Add more basil. The beauty of all my recipes is that you don’t have to follow them exactly to the “T.” Food is fun!

Other chia seed jams out there:
5-minute raspberry seed jam – from Happy Healthy Mama
Blackberry chia seed jam – by Two Peas and Their Pod
Easy strawberry chia seed jam – by Eating Bird Food

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Raspberry basil-lime chia seed jam
Print Recipe
Great with toast and vegan butter or crackers and cashew cream cheese, this sweet and slightly tart jam rocks!
Servings Prep Time
about 1 3/4 cups 5 minutes
Passive Time
1 hour
Servings Prep Time
about 1 3/4 cups 5 minutes
Passive Time
1 hour
Raspberry basil-lime chia seed jam
Print Recipe
Great with toast and vegan butter or crackers and cashew cream cheese, this sweet and slightly tart jam rocks!
Servings Prep Time
about 1 3/4 cups 5 minutes
Passive Time
1 hour
Servings Prep Time
about 1 3/4 cups 5 minutes
Passive Time
1 hour
Ingredients
Servings: cups
Instructions
  1. In a food processor, puree all ingredients until it reaches desired consistency. Pour in mason jar, and refrigerate for about an hour or until thickened. Keep for about one week.
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