Raspberry jam is such a great topping to add to anything from peanut butter and jelly sandwiches, toast, oatmeal, yogurt, crepes, you name it! Unfortunately, most jams that you find at the store are full of sugar, preservatives, or high fructose corn syrup. The good news is that making your own at home is super easy! Below, I’ll show you how to make your own delicious homemade raspberry chia jam with just three ingredients.
What you need:
All that you will need for this recipe are frozen raspberries, agave, and chia seeds. You can also choose to add vanilla, which I do, but that’s optional.
Making your homemade raspberry chia jam:
In a pan over medium heat, add the raspberries, agave, and vanilla. Use a fork to break apart the raspberries until you don’t have any chunks left.
Cook for about 5 minutes and remove from heat.
After you have removed the mixture from the heat, add in the chia seeds and mix everything well.
Let your raspberry chia jam cool off and you’re done. Store the jam in the fridge for 5-7 days.
That’s it! It really is that easy. This jam tastes so delicious and I love adding it to anything, especially peanut butter toast.
Although raspberries is the only fruit I have tried making this chia jam with, I would love to try it with other fruit! I think that blackberries, strawberries, or blueberries would all be good candidates.
Please let me know if you try this recipe with raspberries, or any other fruit 🙂
If you are looking for something to add your homemade raspberry chia jam to, try making these peanut butter and jelly sandwich cookies!
3 Ingredient Raspberry Chia Jam
- 1 1/2 cups frozen raspberries
- 1 tbsp agave
- 1/2 tsp vanilla optional
- 1 1/2 tbsp chia seeds
- In a pan over medium heat, add the raspberries, agave, and vanilla.
- Use a fork to break apart the raspberries until you don’t have any chunks left.
- Cook for about 5 minutes.
- Remove from heat.
- After you have removed the mixture from the heat, add in the chia seeds.
- Let your raspberry chia jam cool off and you’re done.
- Store the jam in the fridge for 5-7 days.