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3-Ingredient Chia Jam

Serving Size

2 Tablespoons

Ingredients

  • 2 cups or 1 pint of raspberries (fresh or frozen, thawed)
  • 2 tbsp honey (or maple syrup for vegan option)
  • 1 tbsp coconut oil, melted
  • 2 tbsp chia seeds

Directions

  • Add the coconut oil to a small saucepan over medium heat and let it melt.
  • Add the raspberries and cook for 5–7 minutes, stirring occasionally, until the berries break down and become syrupy.
  • Mash the berries lightly with a spoon or fork to your preferred texture (smooth or chunky).
  • Stir in the honey until well combined.
  • Remove from heat and stir in the chia seeds.
  • Let the mixture sit for 10–15 minutes to thicken as the chia seeds absorb the liquid.
  • Transfer to a glass jar and refrigerate. The jam will continue to thicken as it chills.
  • This makes about ¾ cup (6 oz).

Notes

Leftovers: Store in the fridge for up to 1 week. No raspberries: Use any berry in this recipe! Sweetness adjustment: Taste after adding honey. For a sweeter jam, add an extra teaspoon; for a more tart jam, use less. Maple syrup or date syrup also works well. Serving ideas: Spread on toast, swirl into Greek yogurt, layer in overnight oats, or add to smoothies for a natural sweetener.

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