Thursday, September 19, 2013

Raspberry Chia Jam Recipe

Hey guys! Today I'm going to show you a super easy recipe for raspberry jam! Most store bought jams and jelly are loaded with sugar and high fructose corn syrup... Yuck. My recipe is all natural and has no added sugar! It's so fresh and definitely the beset raspberry jam I've tasted!  The chia seeds help thicken up the jam and add a nice boost of omega 3s and antioxidants! This jam is great in PB&J sandwiches, on oatmeal, or even mixed in yogurt!

Raspberry Chia Jam
(Makes 15 Tablespoons)
  • 1 bag of frozen raspberries, about to 2.5 cups (you could use fresh)
  • 3 Tbs. chia seeds
  • 3-5 tsp. stevia (depending on how tart or sweet you like it)
Bring raspberries to a boil over medium-high heat. Add chia seeds and stevia and reduce to a simmer. Let cook for about 10-15  minutes, stirring occasionally until the raspberries are almost mashed and the chia seeds start to thicken the jam. Let cool and store in an air tight container or mason jar in the fridge. I recommend storing it for up to a month.

Nutrition facts: (for 1 Tbs.)
25 calories, 0.8 g fat, 5 g carbs, 1 g of sugar, 1 g protein

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