A delicious sugar free alternative to jam made from chia seeds, raspberries, honey and vanilla.
Lately my fussy eater has developed an obsession for jam. She has always loved jam on toast but now it has spread to jam on crackers, jam on yogurt and jam on her morning porridge. When she got through the last jar of jam I bought in less than two weeks I vowed to find a healthier alternative. The particular brand of jam I was buying was 60% sugar. After working so hard the last couple of months trying to reduce the kids’ sugar intake, was I undoing all of our good work by heaping this sugary jam onto her breakfast every morning? Probably!
Luckily I found a good alternative in the form of Chia Seed Jam. I talked a lot about my delight in discovering chia seeds in this recipe for Mango Coconut Chia Pudding so I won’t go into lots of detail here, suffice to say that I am even more in love with these little superfood seeds than ever.
I have to say I am so so surprised how well my fussy eater has taken to her new jam. She has eaten it on toast with no complaints. She did seem to notice the difference when I mixed it in with her porridge but I simply added a little extra honey and she was very happy to eat it all up.
I only used 1 tablespoon of honey in this chia jam but feel free to add more if you would like it sweeter. It can be added either at the cooking stage or later on too. Also, I used white chia seeds but black would work just the same.
Without loads of sugar to preserve it, this chia seed jam will not last as long as normal jam. But it’s so quick and easy to make that I’ve been whipping up a batch at the start of every week.
A delicious sugar free alternative to jam made from chia seeds, raspberries, honey and vanilla
- 225g (1.5 cups) raspberries (if using frozen raspberries, allow them to defrost first)
- 1 tbsp honey
- 1/2 tsp vanilla
- 1.5 tbsp chia seeds
- Put the raspberries into a saucepan over a medium heat on the hob. Mash the raspberries as they begin to heat up. If they are not very juicy you can add a little water to help them break down.
- When the raspberries have broken down to a saucy consistency add the honey and vanilla and stir until combined. Remove from the heat and allow the mixture to cool a little before add the chia seeds.
- Transfer the jam to a jar and allow it to cool completely. Once the jam has reached room temperature transfer it to the fridge for an hour to set.
- Store in an air tight jar in the fridge for up to one week.
If you like this recipe check out how I used the Chia Jam in these Oat Thumbprint Cookies!