I’m a big fan of incorporating chia seeds into recipes. The tiny little power-packed seeds offer amazing health benefits, all while keeping your body feeling full and energized!
Did you know the word “chia” actually derives of the Mayan word “strength”? Chia seeds are native to South America, and were an important food in Mayan culture. They valued these little seeds for the incredible energy they provided. Fast forward to today, and chia seeds have made a come-back for their super-food properties!
Just one ounce of chia seeds provide 11 grams of fiber, 4 grams of protein, and 5 grams of omega-3 fatty acids. These powerful little seeds can also absorb over 10 times their weight in water. Making them the perfect thickening agent for jams!
This raspberry chia seed jam is so quick and simple to make, and can be stored in the fridge for a couple of weeks (if it even lasts you that long…) I like to make a chia jam every couple of weeks, using whatever fruits happen to be in season. Right now, that means fresh local raspberries! I recommend visiting your local farmers market and picking up some fresh berries. You’ll find that they tend to be much sweeter and flavorful than the ones you may find in a supermarket. This works great for chia seed jam, creating a richer, and sweeter flavor.Print
- 2 cups fresh raspberries
- 3 tbsp honey
- 2 tbsp chia seeds
- In a small saucepan, cook down your raspberries on medium-high heat for about 5-10 minutes.
- Once your berries begin to bubble, turn down the heat to medium-low and allow to cook for another 5 minutes.
- Add in the honey and chia seeds and cook another minute.
- Remove from heat and let cool.
- Store in a mason jar in the fridge.