Raspberry Chia Seed Jam

Raspberry Chia Seed Jam

I am not much of a jelly or jam person. Lily is. She loves the stuff. Two big spoonfuls on her toast every morning.

I think it’s too sweet. It really doesn’t taste much like the fruit that it’s supposed to be made of.

After a sale on raspberries at Kroger, I decided that we’d give this recipe a whirl. If it didn’t work, I was only out a couple of bucks for the berries. If it was a success, we could have tasty new jams and jellies whenever we want.

1 lb. berries
3 T. honey
2 T. chia seeds
1 t. lemon juice

Tulepo Honey & Chia Seeds

Gather all of the ingredients. It’s a super quick recipe to make. I used Tulepo Honey, but you can experiment with different sweeteners to fit your family’s taste.


Put berries, honey, chia seeds, and lemon juice in a blender or food processor.

Berries, honey, chia seeds, and lemon juice in the food processor.

For a chunkier jam, give the berries about 20-30 seconds of blending on a low setting.

For a smoother, more jelly consistency, about 50-60 seconds on a high setting.

The jam will need to chill in the refrigerator for at least an hour. Overnight is best because in the morning, it’s ready for toast!

Raspberry jam on toast.

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